the taste of lavender buds and leaves in cooking

[Guest guest]

No response. Does this mean that you folks don't use lavender in your

cooking or that you really don't know what is the most tastey? Or is it time for

some serious testing? Or it isn't interesting to any of you?

Jan Young

 

 

 

[Guest guest]

In a message dated 1/16/2006 6:54:46 P.M. Eastern Standard Time,

writes:

 

the taste of lavender buds and leaves in cooking

 

Jan,

I've only ever tried the buds. When spring gets here and there are leaves

to try, I'll be doing that. I suppose it makes perfect sense, since the

leaves are so fragrant.

 

 

Tina

_The Essential Herbal Magazine_ (http://www.essentialherbal.com/)

_Essential Herbal Blog_ (http://theessentialherbal.blogspot.com/)

 

 

 

 

 

[Guest guest]

Dear Tina, Thank you for your interest. I have leaves here in Oakland at

this time but maybe fresher leaves in the summer are better. Also of the 26+

varieties of lavender, I wonder which are the tastiest?

Jan

 

 

 

[Guest guest]

Dear Gayla, I collect lavender recipes. Can you share this, or is it quite

complicated?

Jan

 

In a message dated 1/16/2006 6:47:16 PM Pacific Standard Time,

goatclearing writes:

 

I used to use lavender flowers in a chicken and champagne sausage I made.

YUM!

Gayla Roberts

 

 

 

 

 

 

[Guest guest]

I used to use lavender flowers in a chicken and champagne sausage I made.

YUM!

Gayla Roberts

Always Enough Ranch

Acampo, California

Check out our SALE PAGE at

www.bouncinghoofs.com/alwaysenoughhobbysale.html

A day without Bill Barnhill is like a day without sunshine!

goatclearing

http://coloredboers.home.att.net/always.html

There is no failure except in no longer trying.

Elbert Hubbard

 

-

<Oaklandplants

 

Monday, January 16, 2006 9:40 AM

the taste of lavender buds and leaves in cooking

 

 

> No response. Does this mean that you folks don't use lavender in your

> cooking or that you really don't know what is the most tastey? Or is it

> time for

> some serious testing? Or it isn't interesting to any of you?

> Jan Young

>

>

>

[Guest guest]

I prefer to use just the buds in cooking. The leaves do

have a lavender flavor as well. One of my friends picked

some lavender by mistake when his wife sent him out to the

herb garden. She wanted him to add rosemary to a pizza.

They said it still tasted good--just a little flowery.

 

Neal