How Do You Cook With Dried Lavender?
Dried lavender can accent a dish with a floral scent reminiscent of perfume. Lavender adapts well to both sweet and savory dishes, but use caution when adding it, especially in dried form–it can quickly overpower a recipe. Combine in a mortar equal parts of dried lavender, thyme, marjoram, crushed fennel seeds, savory and dried rosemary. This common spice combination, used in French cooking, is called Herbes de Provence. Crush and stir the ingredients with the pestle, then transfer the mixture to an airtight jar and store it in a dark, cool place for up to one month. Use this mixture to add flavor to eggs and chicken (see Reference 2). Soak dried lavender in milk for the base of a dairy dessert such as honey lavender ice cream (see Resource 1). Decrease the amount of dried lavender to 1/3 of the fresh lavender flowers required for any recipe (see Reference 1). Substitute dried lavender for an equal amount of dried rosemary in bread recipes. Grind 1 to 2 tbsp. of lavender with a mortar
