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 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 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,
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