Lavender is a delicate, fragrant herb that is often found in soaps, lotions, sachets, essential oils, and other skin and hair care treatments. But lavender is also a beautiful, edible herb that can be used to enhance certain sweet and savory recipes. It adds a distinct flavor to everything from cocktails to desserts; you should try these dishes as soon as you have the opportunity.
Here are three recipes that showcase this wonderful, aromatic herb.
Lavender Roast Potatoes
This is a simple roast potato recipe that conjures up flavors of Provence and is sure to be a great addition to any meal.
- 4 large thin-skinned potatoes
- 1 ½ tablespoons of dried culinary lavender
- 2 tablespoons of olive oil
- Salt and pepper to taste
Preheat your oven to 350°F.
Scrub the potatoes and cut them into bite-sized pieces without peeling them.
Toss them in a bowl with the olive oil, lavender, salt, and pepper.
Once the potatoes are well-coated, place them in a roasting pan or on a baking sheet. Bake in the oven for 30 minutes. Pause halfway through to turn the potatoes so that they are evenly browned on all sides.
Lavender and Peach Ice
Try this refreshing lavender-infused take on a classic lemon sorbet.
- 2 pounds of sliced peaches (fresh or frozen)
- ¼ cup of dried culinary lavender
- 2 tablespoons of lemon juice
- 1½ cups of granulated sugar
- 3 cups of water
Combine the peaches and sugar in a blender and puree until smooth.
Add the lavender, lemon juice, and water. Refrigerate this mixture for about 2 hours.
Freeze in an ice cream maker according to manufacturer’s instructions.
Lavender Lemon Shortbread Cookies
These melt-in-the-mouth lemon shortbread cookies have a subtle lavender flavor in every bite.
- ½ cup of coconut oil (cold & hard)
- ½ teaspoon of dried culinary lavender
- ¼ cup of powdered sugar
- ½ teaspoon of salt
- 1 ¼ cup of all-purpose flour
- 3 tablespoons of non-dairy milk (only if required, to bring the mixture together)
- Zest of two lemons
- Granulated sugar for sprinkling
Preheat your oven to 350°F
Mix the coconut oil, powdered sugar, and salt in a bowl. Combine until the sugar dissolves, and the mixture becomes light and fluffy.
Stir in the lemon zest and dried lavender. Sieve in the flour and make sure everything is well combined.
The texture of the dough must be slightly crumbly. Add the milk gradually, only if you need to bind the ingredients.
Roll out the dough until it is about 3 – 4 mm thick and then use a cookie cutter to cut into shapes.
Place these on a cookie sheet and sprinkle with a little granulated sugar.
Bake for 10 – 12 minutes, until the edges are golden. The cookies will feel slightly soft when warm but will firm up as they cool.
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