The French countryside is covered in it, English gardens celebrate its beauty and ability to thrive in colder temperatures and Spain enjoys that its the earliest of springtime flowers. These Mediterranean countries have earned their right to boast the versatility of lavender. The classic tall intensely fragrant Provence lavendula intermedia, the charming English "true or common" lavendula angustifolia or the Spanish lavandula stoechas thriving in hot humid conditions, are just three of the 40 varieties of this fragrant herb, and some are popping up in savory and sweet dishes in chef's kitchens all over the world.
The term culinary lavender usually refers to the buds of "true" lavenders, or lavundula angustifolia (aka, English lavender). While all lavender buds are edible, some pair better than others in the kitchen. I have ventured into using dried culinary lavender in my lemon shortbread cookies. The fragrant buds, the tart citrus and buttery crumbs together elevate shortbread to a completely divine level. Once you try these, they will definitely have you coming back for more. Believe me when I say I've witnessed the addictive frenzy on the faces of my market goers!
In my mind, lavender easily belongs with sweets like pound cake, shortbread and lemonade. Its fragrance alone turns sugar heavenly. I haven't ventured into the savory category, mainly because I rarely think about it. And, to be honest, am a little bit afraid of how it could drastically change the flavors of a dish. But, like any adventurous cook, I'm being pulled into taking the risk, for I certainly don't regret using it elsewhere. If umami is described as the "taste of deliciousness", then lavender just might be it.
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