Herb-a-Day: Lavender

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Posted by Erika Pitera on June 22, 2008

Herb-a-Day Lavender Lavender (Lavandula angustifolia) is a lovely purple flowering plant in the mint family that grows abundantly around the Mediterranean - but the Provence is where lavender truly calls home.

The French chefs in Provence appreciate lavender's slightly sweet, lemony and delicate floral flavor and have been using it in their sophisticated cuisine for hundreds of years.

For cooking, dried lavender buds or flowers are usually the most commonly used, but some recipes call for the leaves, as well.

Lavender flowers contain the highest concentration of essential oils and are therefore the most flavorful part of the plant. Lavender is used for teas and flavored sugars, as well as candied garnishes for cakes and other baked goods.

Lavender becomes more potent when dried, so use about 1/3 of the dried flowers in place of fresh. This delicious herb pairs well with fennel, rosemary, oregano, thyme, sage and savory.

As one of the herbes de Provence, lavender makes a wonderful addition to any herb garden.