Over the years I’ve come across all sorts of unjustified statements comparing these two species of lavender – Lavandula angustifolia (sometimes called “English” or “true” lavender) and Lavandula x intermedia (conveniently shortened to lavandin).
Lavender is beginning to enjoy a long overdue resurgence of popularity in today’s kitchens, and so we thought that you might like to have a think about some of the many ways that you can use lavender in your cooking. To many people when thinking about using lavender as an ingredient, they will think of… Read more »
Lavender is of course an ingredient in a good number of dishes in the Jersey Lavender cafe (known locally as Sprigs Cafe) and also various edible products sold in our farm shop and online. It often surprises people that lavender can be used as a flavouring, but believe me it isdelicious and there is every evidence that the use… Read more »
It’s not everyday that I get a mention in a cook book – hardly surprising considering my cooking – but I was proud as punch at the launch of local Chef, Shaun Rankin’s first cookbook “Seasoned Islands“, because that’s exactly what happened. The lavender and I get a mention and the lavender is used as an ingredient in… Read more »
It’s not everyday that a book on lavender is published. Actually Lavender – Nature’s way to Relaxation and Health by Philippa Waring is a new, revised and expanded edition, but nevertheless, it’s still exciting! The book is paperback with 192 pages and is superbly researched, and with a comprehensive resource section. The principal themes are the… Read more »
We are often asked about cooking with lavender. Certainly lavender can add the extra “something” to your dishes, but it does need to be used in moderation. The most common way is to use dried lavender flowers – culinary lavender. This culinary lavender is usually produced from lavandula angustifolia (often called “English lavender”). It should… Read more »