Lavender is a member of the Lamiaceae family, which includes many indispensible culinary herbs, such as the mints, rosemary, thyme, basil, oregano and marjoram. Next time you’re out in your herb garden, take a close look at these herbs. You’ll notice that their stems, rather than being round, are actually square, which is one of the distinctive characteristics of this illustrious family. Another characteristic, of course, is that all these herbs produce highly fragrant essential oils. It comes as no surprise, therefore, that lavender can be used in cooking. Lavender can be substituted for any of these other herbs in cooking (except basil – I wouldn’t care to try a lavender pesto, but who knows?). It is, perhaps, most similar to rosemary or thyme, but imparts a delicate, floral flavour to dishes.

True English lavender, Lavandula angustifolia, is the lavender most commonly used in cooking. It is described as having a sweet, floral flavour, with citrus notes. English lavender works the best, as it does not contain the camphor present in all other lavenders. I have, however, accidentally used Lavandula x intermedia in a batch of muffins, and they turned out fine. I think this was because I had substituted lavender for cinnamon in the recipe, so the spiciness that the camphor added was not out of place. Add too much though, and your muffins will taste like mothballs. Also, other varieties contain compounds such as borneol, which should not be ingested.

It is the flowers of the lavender that are generally used, and can be added fresh or dried. It is easier to use dried lavender in cookies, cakes or muffins, as you need the lavender to be in individual florets rather than whole flower heads, and it is easier to remove the florets from the stalk after drying. Hang the bunch upside down to dry, then when completely dry, rub the bunched flowers backwards and forwards between your hands in a ‘hand-washing’ motion. The florets, which will sprinkle down, then need to be sieved to remove any seeds, pollen, or dust. Culinary Lavender will keep indefinitely if stored away from heat and light, in a dry, airtight container. 

Lavender stalks, leaf with or without the flowers, can be used as a bed for roasting meats on. Try lavender together with rosemary and thyme for an unforgettable fragrance. The stalks can also be used, like rosemary, as skewers for kebabs either on the barbecue or in the oven. Another great use for the spent lavender stalks, after you have removed the precious flowers, is to throw them onto the barbecue coals to add fragrance to your cooking. Tie them in tight bundles, about the diameter of your thumb and index finger circled. Soak them in water for an hour or so before using, so that the smolder, rather than go up in flames.

To learn more about cooking with lavender, and for some great lavender recipes, try this website: http://whatscookingamerica.net/Lavender.htm