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04-08-2008, 01:09 PM
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#1
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Executive Chef
Profile:
Join Date: Jun 2007
Posts: 1,783
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ISO Lavender Info
Can it be purchased in the herb/spice aisle, what is the taste like?
What I have in mind are these *Baked Strawberries w ice cream or individual strawberry shortcakes w mascarpone. Wondering if I can use the lavender in a compound butter w strawberries/honey/lavender (for pancakes, french toast, crostini, etc.). What do you think? TIA
* Baked Strawberries
Last edited by *amy*; 04-08-2008 at 04:53 PM.
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04-08-2008, 06:15 PM
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#2
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Traveling Welcome Wagon
Profile:
Join Date: Apr 2004
Location: Pageland, South Carolina
Posts: 11,497
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I have wondered about that myself. I know a few DCers use lavender, so hopefully someone will have an answer soon.
 Barbara
__________________
Barbara's Brainy Blurbs & Blatherings
"A man can succeed at almost anything for which he has unlimited enthusiasm."--Charles Schwab
"She did not so much cook as assassinate food."--Margaret Storm Jameson
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04-08-2008, 06:47 PM
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#3
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Certified Executive Chef
Profile:
Join Date: Oct 2005
Location: Central Virginia
Posts: 3,359
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I've never seen it in a store here. I grow my own. OK, it's died a few times, but when it does well, it does great!!! I usually make Herbes de Provence with it. But, a friend of mine has infused butter / honey / oil something with it. I'll ask him. Make sachets for your pillows / drawers. Stick some in a pot of simmering water , or a hot bath. It is said to have a calming effect. It's great stuff.
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Practice safe lunch. Use a condiment.
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04-08-2008, 09:27 PM
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#4
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Certified Master Chef
Profile:
Join Date: Nov 2007
Location: MN
Posts: 11,487
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I've had an Ice Cream recipe for a few years that I haven't tried yet, Lavendar Ice Cream.
I am finally trying to grow some this year so I can try it....
__________________
Not that there's anything wrong with that.....
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04-08-2008, 10:54 PM
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#5
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Certified Master Chef
Site Administrator
Profile:
Join Date: Feb 2002
Location: North Carolina
Posts: 19,311
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I'll have to look it up but I bought lavender from somewhere in San Francisco. I had to buy quite a bit but I didn't care. I used mine for lavender martinis - YUM!
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kitchenelf
Administrator
"Count yourself...you ain't so many" - quote from Buck's Daddy
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04-08-2008, 10:59 PM
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#6
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Certified Master Chef
Profile:
Join Date: Nov 2007
Location: MN
Posts: 11,487
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uh, martinis??? sounds awesome!
care to share???
brought my own booze tonight, no mooching!!!
__________________
Not that there's anything wrong with that.....
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04-09-2008, 04:32 AM
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#7
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Certified Executive Chef
Profile:
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,156
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I have had lavendar semi-freddo a couple of times but they never strain the lavender bits out and you end up with the grainy bits being caught in your teeth. Smells good though.
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Too many restaurants, not enough time...
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04-09-2008, 06:07 AM
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#8
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Senior Cook
Profile:
Join Date: Feb 2006
Location: Berlin, Germany
Posts: 189
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I am with Loppraine - If I find lavender outside somewhere, I pick some and hang it until it is dry and use it in hot baths with milk and honey for wife. She loves it (I may have tried it once or twice as well!)
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04-09-2008, 06:16 AM
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#9
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Certified Executive Chef
Profile:
Join Date: Oct 2005
Location: Central Virginia
Posts: 3,359
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He infused it in sugar, much like you would a vanilla bean. He didn't infuse oil, but did try vinegar. That wasn't a huge success. The infused vodka wasn't bad. 
__________________
Practice safe lunch. Use a condiment.
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04-09-2008, 10:15 AM
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#10
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Senior Cook
Profile:
Join Date: Feb 2008
Location: Steubenville, OH
Posts: 138
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If you google "culinary lavender" you will come up with several places where you can buy this. We make a lavender shortbread that is delicious. I put the sugar for that in the food processor and avoid the little bits of lavender, it all gets blended in.
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