Culinary Lavender - How to Cook With Lavender & History whatscookingamerica.net/Lavender.htm Pin it: pinterest/pin/279645458087395798/ Lavender is an incredibly versatile herb for cooking. In todays upscale restaurants, fresh edible flowers are making a comeback as enhancements to both the flavor and appearance of food. Lavender has been a favorite herb for centuries. The historic use and recognition of lavender is almost as old the history of man. As an herb, lavender has been in documented use for over 2,500 years. As a member of the same family as many of our most popular herbs, it is not surprising that lavender is edible and that its use in food preparation is also returning. Flowers and leaves can be used fresh, and both buds and stems can be used dried. Lavender is a member of the mint family and is close to rosemary, sage, and thyme. It is best used with fennel, oregano, rosemary, thyme, sage, and savory. English Lavender (l. angustifolia and munstead) has the sweetest fragrance of all the lavenders and is the one most commonly used in cooking. The uses of lavender are limited only by your imagination. Lavender has a sweet, floral flavor, with lemon and citrus notes. The potency of the lavender flowers increases with drying. Learn more about culinary uses, history and find more lavender recipes at the link. Want to see all recipes posts in your news feed? Join my new group page: https://facebook/groups/whatscookingUSA/ Go to the group link and click the JOIN GROUP button to request invite. #lavender #culinary #foodhistory #recipes
Posted on: Sat, 21 Jun 2014 13:00:00 +0000
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