Lavender flowers

Lavender flowers are aromatic, purple-blue blossoms with a pronounced floral perfume. In the kitchen, they should be used sparingly: they give desserts, syrups and light savoury dishes a Mediterranean, herbal note that can quickly become dominant.

Latin name: Lavandula angustifolia
Origin: Mediterranean region
Plant family: Mint family (Lamiaceae)
Height: 40–80 cm
Flowering period: June–August
Lifespan: perennial

Description

Lavender is a subshrub with narrow, grey-green leaves and long flower spikes covered in small blossoms in summer. For culinary use, Lavandula angustifolia is especially suitable: it has a softer, less camphor-like aroma than some other lavender species. The flowers are usually used separately from the spikes, fresh or dried, and give dishes a recognisable, perfumed character.

In Provençal cooking, lavender occasionally appears in herb blends and sweet preparations. Because its flavour is intense, using lavender is mainly about careful dosing and combining it with ingredients that can carry its floral character.

In the kitchen

Lavender flowers work beautifully in sweet preparations: infuse them briefly in warm cream or milk for panna cotta, custard, ice cream or a glaze. They also bring a refined, summery fragrance to syrup, honey, sugar or lemon lemonade. In baking, lavender pairs well with butter, almond, vanilla, lemon and blueberries, but always use only a small pinch and taste as you go.

In savoury dishes, lavender can be used as a subtle note with lamb, roasted vegetables or in a herb rub, often combined with thyme, rosemary and citrus zest. Lavender also pairs beautifully with apricot, peach, strawberry, dark chocolate, yoghurt and soft cheeses. Too much lavender can quickly become soapy or bitter, so start small.

In the herb garden

Lavender loves full sun and dry, well-drained soil. In heavy, wet soil the plant declines more quickly; a warm, airy position helps it stay compact and aromatic. Prune lightly in spring, and after flowering you can remove the spent flower spikes to keep the plant neat and bushy.

Harvest lavender flowers on a dry day, when the blossoms have just opened and the aroma is at its strongest. Before use, remove the flowers from the spike by running your fingers along it. To dry them, hang small bunches upside down in a dark, ventilated place, then store the dried flowers airtight and in the dark.