Lavender flowers whole

Description:
Lavender is a character spice of the French Provence. It has a floral fragrance, tangy-spicy taste and slightly bitter. In the south of France, lavender is used to season potato and lamb dishes and for grilling and braising. In addition, the flowers are suitable for desserts such as fruit compote, jam, cakes or for the production of lavender sugar. In our latitudes, lavender is primarily used in scented sachets for the closet or for decoration.

Usage:
Lavender has a very intense aroma. Use it sparingly. You can add the flowers at the beginning or toward the end of cooking. To flavor liquids, boil a small amount briefly and let steep for about 10 minutes. To make lavender sugar, you should dry the lavender for a few more days, then pound it in a mortar with some sugar, mix it with the remaining sugar, and let it "steep" for about two weeks so that the crystals absorb the essential oils of the lavender.

Aroma/Taste:
Characteristic floral scent, tangy-spicy taste.

Harmonizes with:
Rosemary, thyme, savory, marjoram, tarragon, fennel.

Origin:
Franc