Sep 08 2008

Cooking with Lavender!

Published by at 8:20 pm under organic,Recipes

 

 

There is nothing better tasting then fresh bread with a lavender spread. The aroma of the two combined is so great that in my opinion should be bottled as a perfect kitchen air freshener scent.

Important facts to know and to follow:

Never use any type of dried lavender if it’s not self grown or bought from a reputable health-food store with the intentions of consumption. I grow my own Lavender so I know for sure that it is organically grown and fresh. (Remember the stuff you can buy at the dollar stores most likely is not a food grade but only meant for potpourri)

Methodology for all the following recipes:

To save time and hassle chop all the dry herbs and store them in dark glass jars with tight fitting lids. (Remember all herbs are light sensitive so if you can’t find colored glass jars, cover the clear ones with a dark ‘mac-tac’). I dry and process all my herbs at the end of their growing season. Then in the late fall I combine all the mixes and store them like that to add to the butters. The following three mixes are a staple in my home and at my children’s homes too

The easiest way to grind small amounts of herbs is with a coffee grinder. When chopping up bigger bunches use the food processor.


1) Honey Lavender Butter/Margarine!

This spread is just the best on toast, muffins, or pound-cake. Even pancakes are great.

 

 

Premixed herb powder: Combine 1 cup of lavender “powder” with ¼ cup icing sugar. Shake well. Will last in dry darkened jar for a year. (It still is usable after but you will have to add extra to give the same flavor strength.)

 

Ingredients:

·          1 cup unsalted butter or good quality of margarine at room temperature

·          4 tablespoons/20gr honey

·          1/2 teaspoon/2ml Vanilla extract

·          4 tablespoons/20gr dried lavender (chopped)

·          1 tablespoon/5gr powder sugar or icing sugar

If using premixed herbal powder add 5 tablespoons/25gr to butter or margarine. (adjust to taste)

Mix all ingredients together with a fork, spread and enjoy! According to my Grandma the mixed butter spread should last up to three weeks in the fridge. (At my home it’s always gone way before it could go bad)  


2) Lavender Herb Butter!

This herb butter is good on boiled potatoes, stir-fried veggies and absolutely fabulous on homemade pasta.

Premixed herb powder: Combine 1 cup of lavender “powder” with 1/3 cup chopped dry chives, 1/3 cup of chopped parsley, 1/3 cup lemon basil flakes. Shake well. Will last in dry darkened jar for a year. (It still is usable after but you will have to add extra to give the same flavor strength.)

Ingredients:

·          1 lb/450gr butter or good quality of margarine at room temperature

·          3 tablespoons/15gr dried lavender.  

·          1 tablespoon/5gr dried chives (rough chopped)

·          1 tablespoon/5gr dried parsley (rough chopped)

·          1 tablespoon/5gr of dried lemon basil

If using premixed herbal powder add 6 tablespoons/120gr to butter or margarine. (adjust to taste)

Add ‘herbal powder combo’ to butter or margarine and mix together well with a fork, spread and enjoy! Mixed butter spread should last up to three weeks in the fridge.

 


3) Lavender Garlic Butter!  

For the best tasting garlic bread ever, try this spread on a sour-dough bread. Perfect on all type of bread or buns too.

Premixed herb powder: Combine 1 cup/250gr of lavender “powder” with ½ cup/125gr dried parsley, ¼ cup/60gr onion powder and ¼ cup/60gr garlic powder. Shake well. Will last in dry darkened jar for a year. (It still is usable after but you will have to add extra to give the same flavor strength.)

            ·          1 lb/450gr butter or good quality of margarine at room temperature

·          4 tablespoons/20gr dried lavender  

·          2 tablespoons/10gr dried parsley

·          1 tablespoon/5gr onion powder

·          1 tablespoon/5gr garlic powder

If using premixed herbal powder add 8 tablespoons/160gr to butter or margarine. (adjust to taste)

Add ‘herbal powder combo’ to butter or margarine and mix together well with a fork, spread and enjoy! Mixed butter spread should last up to three weeks in the fridge.

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