Lavender (Culinary, Edible)
Dried Lavender - for cooking and baking. Traditionally, lavender has been used to flavour summer foods. Old recipes recommend using lavender heads in scones and shortbread biscuits, flavouring sugar for making meringues, or steeping the heads in vinegar.
But there's much more potential to lavender flavouring than just desserts. It is superb with citrus-based savoury sauces for chicken, wonderful with coriander as a marinade for lamb and fabulous in chutneys. Lavender also provides a softness to contrast with the tart acidity of fruits such as gooseberries and rhubarb. Lavender also makes a delicious, soothing tea.
50g
Ingredients: Lavender Buds
Code [530-000-163]
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