Lavender 125 g

Lavender

Lavender is an evergreen subshrub which, mainly due to its fresh scent, has long been a very popular plant. Although the ways in which lavender is used and its purposes have changed throughout history, it is still very commonly used in aromatherapy, in the manufacture of cosmetic products, in the perfume industry, as well as to scent various cleaning and laundry products, disinfectants and, last but not least, in the kitchen. It has earned a special place for itself, particularly in French cuisine, and especially Provençal cuisine. In cooking, we use young shoots, leaves and flowers. The leaves, in particular, are strikingly reminiscent of rosemary. Lavender is a delicate, sweet yet intense herb, reminiscent of the flavour of lemon and mint, with a bitter aftertaste similar to camphor.

Our lavender flowers are of the very best quality. You can also find lavender in our special Provençal blend Herbs de Provence.

Uses

As the flavour of lavender is quite intense, when using it in cooking, always use it sparingly and add it to dishes gradually until you achieve the desired intensity; otherwise, it can quickly overpower other flavours. As the flavour only develops during cooking, we recommend adding it to cooked dishes at the start of cooking. In the south of France, it is used to season potatoes, as well as meat and vegetables for the barbecue. In smaller quantities, it is also added to stewed vegetables, salads, stews, poultry and fish, as well as pheasant, hare, mutton and lamb. It can be combined with all Provençal herbs, such as savory, rosemary, marjoram, oregano, thyme and parsley. It adds a particularly special touch to desserts. Jam made from strawberries, blueberries, blackberries or plums, fruit or chocolate cake, vanilla or chocolate ice cream, and jelly – these are just a few suggestions for where we can incorporate such an unusual and extravagant spice.

It can also be used to make teas, where it can be added as an ingredient or used on its own. Lavender tea calms and strengthens the nervous system, stimulates blood circulation, and can also help with headaches, anxiety and irritability, and even depression and exhaustion.

A few lavender flowers in the wardrobe keep moths away, whilst placed under the pillow they lull us into a peaceful sleep, but be careful – too much lavender can have the opposite effect.

Lavender flowers can also be added to sugar, which we use when making desserts, fruit salads or compotes; it goes particularly well with plums. To make the sugar, simply mix it with a few flowers and leave it for a good week to infuse with the scent of lavender. For a more intense scent and flavour, you can grind it into a powder together with the flowers.

You can also make vinegar for salad dressings – simply add a few lavender flowers to the vinegar you use. Lavender also combines well with salt. It is best to prepare this using fleur de sel or some other delicate salt, such as our miroir salt, by lightly crushing the flowers in a mortar and adding them to the salt, then leaving it for a week to allow the salt to absorb the delicate flavour and intense lavender scent.

Appearance

Individual small flowers of a violet-blue colour.

Storage

Store in a dry, dark and cool place. Ensure that the bag or box is tightly sealed.

Packaging

An airtight zip-lock bag, in which the product retains all its freshness and aroma. The packaging protects against light and air, as it consists of several layers of protection that preserve the properties of the contents.

The packaging is very practical and can be recycled.

Origin

France