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The use of lavender in and as food was once widespread. Queen Elizabeth I
delighted in lavender conserve, and used it liberally as a relish. Lavender
was also used to mask the gamey taste of ill-preserved meat. The French
continue to send baby lamb to graze in fields of lavender, so their meat
will be tender and fragrant.
Light dishes, such as flan, cakes, deserts and jellies are all improved by a
few lavender flowers and it is pleasant in pork or chicken stuffing, too.
Mixed with vinegar and poured over orange segments, lavender is a delicious
complement to roast duck, chicken.
Raspberry season is fast approaching so here is a great recipe to try
lavender in.
Lavender-Raspberry Jam
1 10 oz package of frozen or fresh raspberries
1 cup extra strength lavender infusion (Recipe follows)
1 lemon, juiced
4 cups of sugar
1 pack of pectin
Thaw raspberries and crush them. Place all ingredients in a non-reactive
sauce pan. Bring to a boil, add pectin, and bring to back to full boil for 1
minute. Let the mixture stand for 1 minute. Skim off any remaining foam and
seeds if you want a clear jelly. Pour into jars and seal.
Lavender Infusion
1/2 cup fresh lavender flowers/buds
or 3 Tablespoons dried lavender flowers/buds
3 cups distilled water (distilled water prevents discoloration of infusion)
 Bring water boil and pour over the flowers; steep for 15-20 minutes. Strain
and save in a non-reactive container. Water should be boiled in a
non-reactive pan. (Glass, enamel or stainless may be used, but aluminum or
iron should be avoided)
The infusion can be saved in the refrigerator for about 2 weeks, after which
quality starts to deteriorate.
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