COOKING WITH LAVENDER

Karen England, the author of our cooking page, is a passionate herbalist who takes great pleasure in cooking with lavender and teaching the art of cooking with herbs. She is the owner of Edgehill Herb Farm in Vista, CA. 

This spring I had the great privilege of representing Ellen and Paul and The Lavender Fields® at the Macy’s School of Cooking, located in the Mission Valley Mall in San Diego. I found the school’s well-appointed facilities overwhelming.

Since I am used to teaching lavender cookery in the open fields with only an extension cord for power and a hose for water, the contrast in venues was stunning. Please check back for schedules.
Article in the San Diego Union Tribune, April 2nd, 2006

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The recipes for this issue of “Cooking with Lavender” come from the classes I have given this spring called “Floral Flavors”. This class is an introduction to the wonderful world of edible flowers, and lavender is the most popular floral flavor at every class even though I also cook with roses, scented geraniums, pansies, Johnny-jump-ups, calendulas, primroses, and more (all organically grown, of course!).

To learn more about edible flowers consult Cathy Wilkinson Barash’s book Edible Flowers From Garden To Palate ©1995 Fulcrum Publishing available on Amazon The artist palette cupcakes are flavored with lavender and decorated with copious amounts of fresh edible flowers stuck into the lavender hydrosol icing. A kind of floral tribute to Carmen Miranda!  

 The Lavender Fields® lavender hydrosol is now sold in an easy to use bottle for culinary purposes and can be used to substitute for rosewater in recipes. Hydrosol is the by-product of the essential oil distillation process and, because The Lavender Fields® is a certified organic farm, this purest of waters with its own unique flavor, akin to honey, is perfect for cooking and baking. Be sure to get some.

 Enjoy, Karen

Recipes    Flower Cakes   Lavender Extract   Light Lavender & Spice Rye Bread   Ellen’s Lavender Martini    Lavender Liqueur    Lavender Honey    Spinach & Carrot Soup    Homemade Herbes de Provence Seasoning   Toaster Oven “Grilled” Ham & Cheese on Rye    Spicy Herbes De Provence Mustard

 Light Lavender & Spice Rye Bread

I have noticed that since meeting Ellen & Paul of The Lavender Fields® & spending time at their beautiful organic farm teaching “Cooking with Lavender” workshops & harvest festival demonstrations that I now put the recipes that I make through my imaginary magic “Lavenderizer”. The flavor of lavender is so amenable to so many foods, savory & sweet, that I find myself "lavenderizing" everything. Of course, not all my creations rom my magic “lavenderizer” can be called great, but many are really swell. I hope you will enjoy this simple “lavenderized” winter menu of homemade Spinach & Carrot Soup seasoned with Herbes de Provence & fresh rye bread from the bread machine seasoned with lavender, fennel & caraway. (And, enjoy the next day, a cup of leftover soup & a toaster oven “grilled ham & cheese on rye” sandwich for lunch. Add a salad & you have leftovers fit for guests!)