the taste of lavender buds and leaves in cooking

[Guest guest]

I gladly accept your answer. Good luck!

Jan

 

In a message dated 1/17/2006 11:24:03 AM Pacific Standard Time,

goatclearing writes:

 

It is not terribly complicated, but I am not sharing any recipes until after

I get my goat meat cookbook finished. I am adapting the chicken sausage

recipe to goat meat. Sorry!

 

 

 

 

 

 

[Guest guest]

I don't know if there is any documentation on it anywhere, but I

have used both in cooking. I don't really notice a lot of difference

between the two, though I tend to use a little less material when I am

using the leaves. I think the leaves are stronger - not so delicate in

flavor. Could just be my own perception - an " I think so, so it is "

factor. They definitely seem tougher to me (except early in the

season), so I chop them finely when I use the leaves. I crush up the

dried lavender buds when I use them in baking too. Otherwise they look

to me like the little dead fly body a spider rejects when he's finished

with it. ;-) Not very appetizing in cakes... I have only used

English lavender varieties, as that is all I have at the moment.

 

I have made lavender lemonade several times for a garden party in

May. I have always used dried lavender, since mine is not ready fresh

at that time. It turns color just fine.

 

Hope that helps.

Deanna

 

>My friend gave me an article that states that lavender leaves are much

>better than the blossoms when used in cooking. I disagree but I have not used

the

>leaves so I may be wrong. Also, it certainly also depends on which lavender

>is used. Is there any good information on this?

>She also says that only fresh blossoms turn lemonade pink when used to make

>lavender lemonade. I have made lavender lemonade umpteen times but don't

>remember whether it turns pink only with fresh blossoms.

>Any information?

[Guest guest]

It is not terribly complicated, but I am not sharing any recipes until after

I get my goat meat cookbook finished. I am adapting the chicken sausage

recipe to goat meat. Sorry!

Gayla Roberts

Always Enough Ranch

Acampo, California

Check out our SALE PAGE at

www.bouncinghoofs.com/alwaysenoughhobbysale.html

A day without Bill Barnhill is like a day without sunshine!

goatclearing

http://coloredboers.home.att.net/always.html

There is no failure except in no longer trying.

Elbert Hubbard

 

-

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Monday, January 16, 2006 8:14 PM

Re: the taste of lavender buds and leaves in

cooking

 

 

>

>

>

> Dear Gayla, I collect lavender recipes. Can you share this, or is it

> quite

> complicated?

> Jan

>

> In a message dated 1/16/2006 6:47:16 PM Pacific Standard Time,

> goatclearing writes:

>

> I used to use lavender flowers in a chicken and champagne sausage I made.

> YUM!

> Gayla Roberts

>

>

>

>

>

>

[Guest guest]

Hmm - I have had lavender tea - very nice.

 

 

 

Blessings,

Doreen

 

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