Spice of the Day: Lavender

English Lavender is the one most commonly used in cooking. It has a sweet flowery flavour with citrus notes. Dried lavender can be very potent, so use sparingly, it can be overwhelming. It is often used in combination with other herbs and spices for robust meat dishes like mutton or game. Fresh lavender flowers make a colourful and edible garnish. Desserts can be decorated with crystallized lavender flowers. Lavender is a member of the mint family and is close to rosemary, sage, and thyme, so lavender can be used in most recipes in place of rosemary. The dried flowers can be put in sugar and kept sealed for a few weeks to create a lavender scented sugar to use in cakes, custards and short breads. It is also one of the herbs found in Herbes de Provence and the Moroccan blend, ras el hanout.
A sedative tea can be made with newly opened flower buds that will help with any headaches and faintness. Lavender smelling salts were used to revive people who have fainted. It is also used as a cure for hoarseness and soothing sore joints. A soothing lavender salve is used for inflammations, cuts and burns. A few drops of oil in bathwater to destress or the burning of the essential oil will relax and induce feelings of well being.