Guest guest Posted May 12, 2005 Report Share Posted May 12, 2005 Culinary Lavender is any lavender grown to be used in cooking. You can use it fresh or dried. While any and all varieties are edible -- provided they are either wildcrafted from an area that is free of and/or grown without pesticides and synthetic fertilizers humans shouldn't consume -- there are two varities that are lower in camphor and so have a more pleasing taste: Provence and Maillette. You can use Lavender anywhere you might use Rosemary. You want to be judicious with it because if overdone the taste can be medical ... not what you want for your scones and lemonade necessarily. Jody Byrne DayBreak Lavender Farm P.S. Lavender infused Vodka makes some mighty nice summer drinks. Add 1 1/5 inches of culinary lavender to a fifth of Vodka, store in a dark place for a month. Strain. Enjoy! Quote Link to comment Share on other sites More sharing options...
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