Monday

Lavender Salt

Lavender has a mild taste, but it works really well with vegetables like spinach, in wilted spinach salad, and asparagus. It's also a tasty addition to trout. If you'd like an easy recipe for making your own lavender salt, I included one in my herb blog, The Herb Gardener a couple of weeks ago.

I even have a great rub you can use with your newly made lavender salt. It's a flavorful addition to rabbit, lamb, and scallops. It uses green tea as a base, and although that sounds unusual, it's delicious:

Lavender Tea Rub Recipe

2 tablespoons of green tea (ground fine)
½ teaspoon lavender salt
¼ teaspoon pepper
½ teaspoon dried lavender flowers (ground fine) optional

If you'd really like to amp up the lavender flavor, add a half teaspoon of lavender flowers to the tea mixture before you grind it.

2 comments:

vicky said...

hi sara--i have two completely different lavender scents from the ones i grew this summer----one is sweet and heavenly---the other like turpentine.... which varieties are the sweetest please? i lost the labels

Sara Elliott said...

Hi Vicky,

My guess is that the Lavender scent you prefer belongs to the mild English lavender ((Lavandula angustifolia) or a cultivar like Provence lavender (Lavendula x intermedia). Of all the lavender varieties, it has the lowest resin (and camphor) content. It has long, narrow leaves and delicate flowering buds. It's preferred for culinary applications and smells wonderful fresh from the garden.