Is lavender, the new 'it' ingredient

According to my chef friend, lavender is an underrated herb that is getting recognized in the culinary world and is making a comeback.

So how does it taste? I attended a lavender festival in June to sample all things infused with lavender. It has a sweet but light floral flavor; too much would taste like car freshener. It reminds me of a very light jasmine taste and can be used as a herb, like rosemary. I ate chicken tandoori kebab, lavender beef brisket, and iced lavender green tea. The chicken kebab was marinated in lavender-spiced yogurt and the lavender beef brisket that was marinated in lavender-honey mustard vinaigrette. The flavors were light but there was a kick of lavender now and then. Again it's similar to rosemary, too much would overpower the dish. The lavender green tea was a favorite. It was so refreshing that we ordered another. For dessert, I ordered the lavender-honey ice cream and lemon cupcakes with lavender-lemon icing. I loved the ice cream. Although, the girl sitting next to me didn't seem to enjoy it. She commented that it was too sweet for her and needed something salty to balance it out. It would be interesting to see lavender infused foods in restaurants; I would definatley order it again.


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