So your recipe calls for Lavender? It’s imperative to use culinary lavender from Lavender Falls Farm, of course.
1) Much like coconut, lavender is produced for many other uses than just cooking. Your recipe just won’t turn out as you hoped by using other types of lavender oil. Culinary lavender is suitable for consumption while other ornamental lavenders are not. It may not be harmful to eat ornamental lavender, but just to be safe buy culinary, plus it will taste better.
2) Yikes. Nobody wants to bite into a piece of cake or a cookie and get a mouthful of leaves. So again, using lavender as an infusion is the best way to go. You can either grind it (maybe, with sugar for baked goods) or strain it before using. You’ll still get that great lavender flavor without feeling like you just took a bite of chalk.
3) Lavender can explode with flavor, so you will want to use it sparingly. If you don’t have a recipe you trust, use it carefully. Lavender flavor can be strong and easily overwhelm your baked goods or savory dishes, so you won’t want to overuse it. Just a warning to be careful and no epic failure.
4) Lavender usually has a strong or stout flavor to it. So you might consider accompanying it with other strong flavors.
5) Baking with Lavender can be fun and add a whole new experience of flavor, once you get the hang of it. In addition, you can use lemon juice and/or lemon zest to add balance to the lavender recipe.
Try making your own dry blend of herbs and/or flowers (our favorite is lavender with mint and rosemary). It’s simple, just mix it up and rub it on your favorite meat and whoala. Lavender is also used as a garnish.