Monday, August 11, 2008
I've been working with lavender lately. Thanks to a gift of a few huge bushels from neighbors with an abundance of lavender, we've been enjoying the scent throughout the house. Once dried, I pick the lavender buds off of the stem and drop them into a jar for storage.
To make lavender flavored/scented sugar, I've mixed some into a cannister with sugar. After a few weeks of intermingling, I just sift out the lavender remove the buds and it's done.
Recently, I sprinkled some fresh lavender buds on top of a bowl of raspberries, and refrigerated them overnight. The next morning I made some decadent raspberry jam.
This jam making thing is getting easier.
One of my favorite lavender recipes is lavender shortbread cookies. And with a little Tillamook Vanilla Bean ice cream smashed between two, they make perfect ice cream sandwiches. (And duh, Tillamook Vanilla Bean is the very best vanilla ice cream, is it not?) I've discovered cookie presses and ooh, now my lavender cookies are imprinted with dragonflies. See?
Lavender simple syrup has gone into a few cocktails. It's a flavor I have yet to succesfully mix into a drink: with lime it's tangy, but too much lavender and you're drinking a bath tub of floral scents. See? Lavender can be tricky that way.
I wrote about it my love of lavender in my current Sassy Gardener column, where you can also get the recipe to those tasty lavender shortbread cookies and lavender lemonade, too. What's your tastiest lavender creation?