Lavender tastes very similar to rosemary, with just a hint of citrus, and can be substituted for rosemary in many recipes. The secret to cooking with lavender is: a little goes a long way. It has a strong flavor, so start with a small amount and add more to taste.
Use dried culinary lavender as you would any other dried herb in casseroles, soups or stews. It’s best to grind the dried flower buds first in a clean coffee grinder then stir them into the dish, but remember to use it sparingly.
Add 1-1/2 to 2 teaspoons of ground, dried culinary lavender to any bread, cake or cookie mix or recipe, including yeast breads, layer cakes, pound cakes and sugar cookies. Mix and bake as directed.
Note: Make sure the lavender you use for cooking has not been sprayed with pesticides. It should be labeled “for culinary use”. Women who are pregnant or nursing should not eat lavender.
Helpful Hint: Grind several tablespoons of dried lavender buds in a clean coffee grinder and store in an airtight container for use in recipes requiring ground lavender.
Lavender Chocolate Brownies From: A Taste of Lavender: Delectable Treats with an Exotic Floral Flavor
1/2 cup butter or margarine, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1-1/2 teaspoons ground, dried culinary lavender
1/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup chopped pecans
1/2 cup semi-sweet chocolate chips
Grind lavender in a clean coffee grinder before measuring. Preheat oven to 350°. In a medium bowl, mix butter, sugar, eggs and vanilla until well blended. In a separate bowl, blend together flour, cocoa, lavender, baking powder and salt. Stir flour mixture into egg mixture. Add pecans and chocolate chips. Pour batter into a lightly greased 8” square baking pan. Bake 35-40 minutes or until done. Cool completely before cutting into squares.
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