Lavender
Lavender is the herb produced from the flower buds of various species in the genus Lavandula, part of the mint family. There are approximately 45 species, but the most widely used in cooking is English Lavender (Lavandula angustifolia), with well over a hundred cultivars. Another popular type, lavandin (L. × intermedia), is primarily used in fragrances and essential oils.
REGION OF ORIGIN
The culinary lavender most people are familiar with comes from the rolling hills of the western Mediterranean, particularly in Italy, southern France, and Spain. However, wild lavender species range from the Canary Islands across the Mediterranean, North Africa, Arabia, and into India.
PART & COLOR
Lavender is mainly used for its flowers, which grow in elongated clusters ("spikes") along the tips of its leafless stems. Lavender spikes range in color from many shades of purple to blues, pinks, and white. English lavender flowers are typically deep bluish purple, violet, or sometimes pinkish, while lavandin flowers are longer-stemmed and a lighter, grayish purple.
PRODUCTION
While the timing varies by climate and cultivar, lavender generally blooms in the summer months. For culinary buds, spikes are usually clipped after the dew has dried, when the buds are plump but before most flowers fully open. The flowers are then dried gently and stripped from the stems.
FLAVOR & AROMA
Lavender's fragrance is famous for its association with relaxation. Some venture so far as to call it enchanting. We would agree. There's nothing like the scent of lavender rising from a hot bath. It’s a sweet, delicate aroma; a bouquet of floral notes alongside hints of rosemary and mint.
Its flavor is similar, but earthier and brighter. Some types lean toward bitter, but regardless of the variety, the key is to use restraint. Lavender is best used with a light hand. Sprinkled too liberally, it can create an unappetizing, soapy taste.
CULINARY USES
Lavender is great for infusing syrups, sauces, vinegars, oils, honeys, and beverages, especially lemonade. Another fun thing to try is storing salts and sugars with a small sachet of lavender. Its aroma will gradually permeate the granules.
Lavender is a popular addition to baked goods and desserts. It also finds its way into some versions of herbes de Provence, a blend often used to season meats, vegetables, and stews. In savory dishes, lavender can complement the richness of meats like lamb and chicken if used sparingly.
