Lavender is more than just a pretty flower with relaxing properties. Although in the United States we’ve been using it as cake decoration and in iced teas, this holiday season let’s take a note from some modern French kitchens where it is being prepared into meals and appetizers.
This purple flower has a floral and light, sweet flavor; compliments sheep’s milk and goat’s milk cheeses, and is easy to cook with. If you aren’t able to access dried buds of lavender nearby, not to fear, a can of Herbes de Provence are just a click away.
A colleague of mine from the San Juan Islands, Washington gave me a small jar of Lavender Herbes de Provence from Pelindaba Farm. Although this blend of culinary herbs (basil, fennel, rosemary and thyme) is traditionally used in rubs for beef, lamb, chicken and duck, it also makes an ideal seafood and fish marinade. At an upcoming holiday party, add them to fresh salads for an aromatic experience.
Blending Lavender Herbs de Provence with cream cheese and minced, fresh garlic also produces an excellent hors d’oeuvre. Serve with rice crackers for a perfect party treat.