Cooking with lavander, has anyone else encountered this?
Posted by pano | Under Herb Garden Wednesday Jul 14, 2010A couple years ago we planted some lavender in our garden and this year it’s finally grown enough that we’ve used a little of it in some of our cooking. So far that’s only meant spaghetti. One of the things we’ve noticed is that suddenly we get a much sweeter sauce. We don’t use any sugar nor do we use a rather sweet sauce. We do use other fresh herbs and a dry white wine, but the result is only sweet when we add the lavendar. Has anyone else run into this?
yup if you don’t like the sweetness don’t add it to the tomato sauce. it is more commonly used with proteins like pork or lamb those meats tend to enjoy the sweet overtones while the chicken is so neutral the lavender can be overwhelming.
How interesting! If you’ve tried searching ‘lavandar’ try it with ‘lavender’.
Sounds delicious! Here ya go ::
http://whatscookingamerica.net/Lavender.htm
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Not in spaghetti sauce. However, I have made a sweet bread dough and then when I formed the loaves I gently rolled it in the lavender. It was so fragrant whe I baked the bread. Totally yummy when warm with a little butter.
Herbs tend to taste how they smell. Do you like the extra sweetness? If not, try adding some lemon juice, about 1 tablespoon per pint (2 cups) It will brighten up the flavor and cut some of the sweetness.
The only thing I put lavender in is my homemade applesauce.
and YUUMMMM!!!!!