Lavender Seasonings, A Gourmet’s Delight

Posted by on Mar 14, 2016 in Lavender | 29 comments

Lavender Seasonings

 Organic Lavender Seasonings

I love lavender and had been searching for ways to make more use of it. Thanks to Jessy Troy & #MyBlogU I discovered Lavender Seasonings. Lavender Salt, Lavender Pepper and Herbes de Provence have been used in Mediterranean and French cooking for years but here in North America we have only recently started catching on to their potential to turn a so-so dish into something spectacular.

Flavoured seasonings are normally used as finishing seasonings, added immediately after cooking/baking is finished or when the food is being served. Try sprinkling some lavender salt on warm meat at serving time. Some of the salt won’t have melted before eating and gives an unexpected ‘flavour pop’. Sprinkle some on bread right out of the oven – most of it will melt right into the bread leaving only a few crystals showing.

Lavender Seasonings – Lavender Salt Recipe:

  • 1 Tbsp. Dried Lavender Buds (Organic culinary use: Lavandula Officinalis or Lavandula Augustifolia).
  • 2 Tbsp. Coarse Sea Salt (There is NO organic certification for sea salt at this time, at least here in North America)
  • ½ Cup Coarse Sea Salt

Grind the lavender and the 2 Tbsp. coarse sea salt in a spice/coffee grinder until it becomes powdery. Add this mix to the ½ cup of coarse sea salt and shake or stir really well. Pour into a jar with an airtight lid or a spice dispenser and store in a dark place. Shake well before using. This will keep for up to two months.

Lavender Seasonings

Chocolate cream cake and hot bread sprinkled with lavender salt – (I had two pieces of the cake – it was yummy!!)

Lavender Salt uses:

  • Sprinkle on warm homemade bread, scones, crackers
  • Sprinkle some on garlic or cheese croutons next time you serve Caesar’s salad
  • Add to any kind of chocolate baking: cookies, cake, brownies, frosting, pudding
  • Especially great sprinkled on caramels or chocolate fudge
  • Spices up all kinds of lemon products: lemon loaf, lemon pudding, lemonade
  • Just a sprinkle livens up fresh fruit or fruit salad
  • Use as a vegetable seasoning – turns baked potatoes or squash into a gourmet treat
  • Salt the rim of cocktail glasses or sprinkle a little on your next glass of lemonade

There is one thing to remember about Lavender Seasonings – they should be used sparingly, so start light and taste as you go. Just enough enhances a dish, too much destroys it.

Lavender Seasonings – Lavender Pepper Recipe:

  • 1 1/2 Tbsp. Coarse Sea Salt
  • 1 Tbsp. Dried Culinary Lavender Buds
  • 1/4 cup Black Peppercorns
  • 1 Tbsp. White Peppercorns
  • 4 Whole Allspice Berries

Grind the lavender and the coarse sea salt in a spice or coffee grinder until it becomes powdery. Grind the peppers and allspice berries until they’re cracked and coarsely ground. Add the lavender/salt blend to the cracked pepper mix, blend well. Pour into a jar with an airtight lid or a spice dispenser and store in a dark place. Shake well before using. This will keep for up to two months.

Lavender Seasonings

Lavender pepper and olive oil for dip. Can also be used as a meat marinade or to brush on fish or poultry.

Lavender Pepper Uses:

  • Mix with light olive oil or sour cream to use as a dip for chunks of crusty bread, cheese fingers or crudites
  • Sprinkle some on a plate and roll a cheese-ball in the pepper until well covered
  • Meat seasoning, rub or marinade, goes especially well with lamb
  • For poultry, blend with unsalted butter and rub on and under the skin before roasting
  • Great for white fish or salmon with a dash of lemon

Lavender Seasonings have been used in Mediterranean and French cooking for years. It seems we North-Americans are more timid when it comes to trying new methods and seasonings. Fortunately the younger generation is more adventurous and willing to try new ways and thus the increased appreciation for gourmet seasonings. For myself, Lavender Seasonings will now have a regular place in my spice rack.

I hope you enjoy making and using these Lavender Seasonings. Be creative, try different ways and most of all, have fun. If you come up with a winning way to use these seasonings, please let me know so I can share.

Talk to you again next week,

Lenie

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29 Comments

  1. I love lavender. I have tried the salt before, it’s really good. I bet it would be good for use in an olive oil and lavender/salt mixture to dip bread into as a snack or appetizer.

    I think I want to try lavender chocolate cookies as well. They sound good.

    • Sabrina, anything chocolate with lavender is great but then mixing lavender seasoning – any kind – with unsalted butter and spreading that underneath the skin of a chicken is pretty good too. It’s just fun to try new things.

  2. I may have mentioned before here that lavender is a scent I do not find appealing, but in any case I am intrigued by its use in salt and pepper. I’d definitely want to try both out. I’m still working my way through a collection of gourmet sea salt samplers I came across a while back and it’s great fun to try all the different varieties.

    • Jeri, I’m like you when it comes to trying different things. Sometimes I’m disappointed but mostly I’m not and with the lavender seasonings I definitely was not. Although it does take time for people to accept it – they don’t think of lavender as an herb but rather as a fragrance. I’m pretty sure if they try it they’ll come around to using it.

  3. Very interesting, Lenie! I’ve had chocolate infused with lavender and quite like them. But I’ve never had lavender in a savoury was as with the seasons you describe. I will search it out!

    • Doreen, chocolate and lavender goes really well together as you already know. I have a recipe for store bought lady’s fingers dipped in lavender infused chocolate – yum. Easy to do and so good to eat.

  4. The homemade bread looks delicious. I had to take my eyes off the picture quickly as it is no longer part of my diet. I gave up bread seven months ago and am all the better for it!

    Chocolate cake and salt – a mixture of sweet and savoury hmm! I have always enjoyed eating chocolate with salty crisps.

    • There you go Phoenicia – eating chocolate with salty crisps and you’re halfway there to trying different things. A great way to start is to add some lavender seasoning – any kind – to some olive oil for a great dip.

  5. My wife has an aversion to lavender as a seasoning for some reason. So to use these I’d have to hide them in the back of the closet and slip them into the food when she isn’t looking. Your post makes it sound like that would be worth the trouble.

    • Ken, that is funny. I have to do the same thing with my husband. Sneak it in and never let on. It’s all in the perception. 🙂

  6. I’ve never heard of lavender seasoning. I can’t imagine what it would taste like! I do know this though. I would be in heaven just smelling my foods. Lavender is one of my absolute favorite scents. I knew someone years ago who had her own cookie company, and her lavender cookies were my favorite. So I’m gonna say that I would be a fan.

    • Erica, you should try it. I really had never thought about it until Jessy Troy told me about it – we are so used to thinking of lavender as a fragrance or a sleep aid that it does take awhile to think of it as a culinary herb. But as you know from the lavender cookies – it is and it’s good.

  7. This looks wonderful Lenie. I also enjoy lavender and I’ve tried several dishes flavored with it in the cafe at our upcountry lavender farm but never considered using it at home. I’ll definitely have to give this a try.

    • Marquita, I would love to visit that upcountry lavender farm – you’ve mentioned it several times and I’m imagining great fields of fragrant lavender blowing in the wind. The movement would be like waves rolling back and forth. The cafe sounds like my kind of spot – I think I’d be checking everything out on the menu and try to replicate it at home. Lucky you.

  8. Lavender is a regular visitor to my kitchen, well in summer at least. Lavender, Lemon and Ginger biscuits being a favourite. Lavender infusions with red berry compotes, a little goes a long way. I like the idea of lavender salt and am going to try this come summer. Thanks for the tips

    • Rosalind, I would LOVE to have your recipe for the Lavender, Lemon and Ginger biscuits – perfect combination – and the lavender red berry compotes also sounds delicious. I just find it so much fun to learn and try new things.

  9. Am a huge fan of Herbes des Provence that I have used since I was a teenager. What a neat idea to come up with Lavender Salt and Lavender Pepper.

    • Catarina, my husband and I used to make up Herb Planters – he built the planters, I supplied the herbs – and they were sold for specific purposes, like Lamb Lovers Collection, which included all those herbs that went well with lamb. That is when I first learned about Herbes de Provence since it goes really well with lamb. The Dutch from my generation used very few herbs – it was salt, pepper and parsley for seasoning – can’t remember anything else ever being used.

  10. Lenie, these ideas sound wonderful. I didn’t know until a few years ago that, ahem, we could actually eat lavender. Yes, embarrassing. A friend had made a flat bread and dropped some of her homegrown lavender on it right after it came out of the oven. I love your ideas — especially on the bread!

    • It’s funny how we get set in our ways, isn’t it? I have used lavender mostly in baking but somehow the seasoning thing never entered my mind. Now that I know and have worked out what to me seems the best ratio, I’m having a lot of fun with it. It’s rather like being a mad scientist, experimenting (some days I even look the part LOL).

  11. I haven’t tasted lavender as a seasoning so I am not sure whether I would like it or not. I will make a point of trying to find it somewhere to taste. If I like it, I would seriously consider making these seasoning recipes

    • Donna, if you want to just try this and have access to culinary lavender, try grinding up 1/8 of a tsp. lavender with 1/4 tsp. coarse sea salt then adding that blend to 1 tsp. coarse sea salt. (the best ratio seems to be 1 part lavender to 10 parts sea salt). That should give you enough to try it several different ways.

  12. Sounds great, Lenie!

    Lavender gives a very yummy scent and the idea of seasoning seems good.

    Thank you

  13. I have never tried lavender spices. This might be something I should try. My diet has eliminated many tasteful foods, but a seasoning like this might help.
    Thank you for sharing this with us.

  14. I’ve never had lavender seasoning before. The pictures of the food look good, though.

  15. Hi Lenie — funny, one of my very favorite colors is purple (and lavender). But I don’t particular like the scent of lavender so I’m not sure I’d like it as a flavor. But you never know!

    • Hi Jeannette, you want to hear something funny? It has only been in the past couple of years that I learned not everyone likes lavender scent – how naive was that? But as a seasoning if you use enough to identify the flavour then you used to much – the food would taste soapy. All the seasoning should do is hint at something but you don’t know what. (Mind you, you do still have the fragrance to deal with while you’re preparing the food – I love it but I’m assuming you wouldn’t. 🙂

  16. The chocolate + lavender salt pairing initially seemed odd to me. But then I thought of chocolate-covered pretzels. So if there is an Oktoberfest celebration later in the year where you live, maybe you could make and sell soft pretzels coated with chocolate and lavender salt – I’d definitely try one.

    • Hi Andy, I was once in a store that sold handmade chocolate and they featured chocolate covered licorice. I’m addicted to licorice and because of that I only buy it when I feel I need a real pick-me-up but I thought the chocolate covered licorice had to be the most decadent thing on the planet. It was terribly pricey which is why I didn’t buy any but it’s still on my to-do list. As for the pretzels, maybe I should start experimenting with recipes to have one ready for Ocktoberfest (and yes, we have them here too.)