This lavender has specifically been chosen to be used in baking. It has been hand sifted to remove the less flavoursome stalks etc. It is a culinary addition that is gaining more popularity in baking and confectionary, which is great, as lavender offers a distinct aromatic, floral flavour, but add sparingly as the strong flavour can cause bitterness with over-use. It is a traditional ingredient of herbs de Provence, though it is removed from most commercial blends; though jACKrABBIT supplies the traditional blend.
Lavender Basics
Lavender Honey: Use 4 parts honey to 1 part lavender flowers. Bring the mixture to the boil, then remove from the heat. Allow to steep for 30 minutes, strain, then use in cooking, tea, toast, or drizzle over fruit.
Lavender Cream: Use 1 tbsp lavender flowers to 400ml cream. Crush the lavander, and infuse in the cream for 3 hours. Strain before using in tea, baking or with fruit.
Lavender Flowers for Baking, refill, 15g. £1.20.
Click the label below to find recipes.
