Lavandula species

The sight of deep purple-blue lavender fields shimmering in the heat as you travel down the Rhine Valley in France is the first real hint that you've arrived in the hot south.

Originally from the Mediterranean region, lavender became a popular garden plant in England during the reign of the Tudor dynasty. Today, lavender is grown all over the world for its appearance, use in cooking, and for its aromatic oils.

FLAVOR

Lavender has a penetrating, sweet-floral and spicy aroma with hints of lemon and mint. The taste resonates with the aroma with shades of camphor and the touch of bitterness that it leaves in the mouth.

The flowers have the strongest smell, but the leaves can also be used.

USED ARE fresh and dried flowers and leaves.

PURCHASE AND STORAGE

Well-stocked garden centers and greenhouses have a good supply of various types of lavender from spring to fall.

Fresh lavender flowers and leaves in a plastic bag in the fridge will last up to a week, while dried lavender will last a year or longer.

To dry the lavender, hang small bouquets by the stem or spread them on a tray, when it is dry, tear off the flowers and put them in an airtight container.

USE IN COOKING

Lavender is very strong, so it should be used moderately.

A few dried lavender flowers added to a jar of sugar after a week will give the sugar a nice, sweet aroma. Instead, you can grind fresh lavender flowers with sugar - this gives a stronger flavor because grinding breaks the buds and the sugar absorbs the aromatic oils. Use sugar for baking or for desserts.

Chopped fresh flowers can be added to cake batter, sweet batter or cake batter before baking. For decoration, sprinkle the petals on the cake. Add the petals to preservatives near the end of cooking, or to fruit compotes for a sweet and spicy note.

Soak the flowers in cream, milk, syrups, or wines to add flavor to sherbets and other desserts. Lavender ice cream is deliciously unusual, and try adding lavender to chocolate ice cream or pudding. Lavender is also good in delicious fragrant dishes.

Add the chopped leaves to a salad or sprinkle it with flowers. Mix the chopped flowers into the cooked rice. Use the chopped flowers to add flavor to leg of lamb, roast rabbit or rabbit stew, chicken or pheasant.

Add lavender to marinades or coatings.

An excellent vinegar can also be made from lavender.

In the Mediterranean, lavender is used in herbal mixtures. In French Provence, it is mixed with thyme, summer savory and rosemary; in Morocco, in some variations of ras el hanout.

IT IS GOOD WITH blackberries, blueberries, cherries, mulberry, plums, rhubarb, strawberries and chicken, lamb, pheasant, rabbit

IT COMBINED WELL WITH marjoram, oregano, parsley, rosemary, summer savory, thyme.