Lifestyles: Fall in love with the taste of lavender

Lavender is a very versatile herb with a scent that is unique and bold.  It can be found in countless products from perfumes, soaps and lotions to home scents. But, have you ever tasted it?

My first taste of lavender was a lavender-vanilla, white chocolate ice cream. Since then I have used lavender occasionally when I want to add an unexpected flavor.

 Lavender, like many other herbs, gets stronger as it dries and the whole plant can be consumed. In the proper quantity, it can be a very delicious addition to many recipes. When used while cooking savory items, think rosemary.

Lavender can be used with the same savory meats, vegetables and breads that you would use rosemary to accent. It can also be used in sweet items such as lemon sugar cookies, creme brulee, cakes and one of my favorites, lavender lemonade which is made with a lavender simple syrup.

When using lavender always make sure that you have culinary or edible lavender which is food grade and safe to consume. English Lavender is used to make culinary lavender because it is milder than the other varieties that are used to make fragrances. To find culinary lavender try local farms, online delivery or a specialty grocery store.

Here is my recipe for lavender simple syrup which can be used to flavor lemonade, tea, seltzer, mocktails and cocktails.

 Expand your palate by adding lavender to your list of herbs.

Lavender Simple Syrup

Ingredients
Granulated Sugar

2 ½ cups Water

6 tablespoons Dried Food Grade Lavender

Place all ingredients in a medium saucepan and simmer.
Stir gently to make sure sugar dissolves completely. Remove from heat and allow to sit and steep for over thirty minutes. Strain and pour syrup into an airtight container. Cool completely and refrigerate. 

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{Images: Davidson Local}