Guest guest Posted July 5, 2008 Report Share Posted July 5, 2008 Some recipes call for " edible " lavender flowers. Can someone tell me what this is? Can any lavender be used or just a certain kind? I just made lavender syrup using lavender flowers from my garden, tasted great and I am still alive. Too bad it only keeps for a few days. Karen in France Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 5, 2008 Report Share Posted July 5, 2008 I was just wondering this myself. I bought a honey and lavender flavored yogurt with " natural lavendar " flavor. Was wondering the same thing. Susan , " karen rink " <karenrink wrote: > > Some recipes call for " edible " lavender flowers. Can someone tell me > what this is? Can any lavender be used or just a certain kind? I > just made lavender syrup using lavender flowers from my garden, > tasted great and I am still alive. Too bad it only keeps for a few > days. > > Karen in France > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 5, 2008 Report Share Posted July 5, 2008 --- On Sat, 7/5/08, karen rink <karenrink wrote: karen rink <karenrink Edible Lavender Saturday, July 5, 2008, 4:23 AM Some recipes call for " edible " lavender flowers. Can someone tell me what this is? Can any lavender be used or just a certain kind? I just made lavender syrup using lavender flowers from my garden, tasted great and I am still alive. Too bad it only keeps for a few days. Karen in France ***************************************************************** Hi Karen My guess is that they mean it hasn't been sprayed or otherwise made unfit for food. If your growin' your own, you should have no problems. Lavender syrup...YUM! What a fabulous idea. I always thought sugar was a kind of preservative. Are you refrigerating it? Does it go moldy or just not taste right after a few days? I've made fresh ginger syrup which seemed to last indefinitely in the frig. Patty Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 5, 2008 Report Share Posted July 5, 2008 Karen, although all lavender is edible, many people prefer to use the Provence variety (which is a lavandin rather than a Lavandula angustifolia) for culinary purposes because its flavor is less astringent. So really all it means is to pick a lavender that tastes ok to you. Sometimes if you have a strongly astringent lavender you can just use less of it and it will taste better. Cindy Jones (Lavander Grower) http://www.sagescript.com; http://sagescript.blogspot.com Microbiology, Distillate, Botanicals > Some recipes call for " edible " lavender flowers. Can someone tell me > what this is? Can any lavender be used or just a certain kind? I > just made lavender syrup using lavender flowers from my garden, > tasted great and I am still alive. Too bad it only keeps for a few > days. > > Karen in France > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 6, 2008 Report Share Posted July 6, 2008 The recipe said it would keep about a week in the refrigerator. As an experiment, I didn't refrigerate it and mold grew after about 5 days. Karen in France Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 6, 2008 Report Share Posted July 6, 2008 I had a chocolate lavender cake with lavender ice cream at a local restaurant they made...the first bite was perfumey, but it grew on me and I want some now! lol.... I wonder if you can use essential oils in a chocolate cake recipe to get that same taste? I guess they would have to be food grade, anyone know where I can get some food grade essential oils? Shannon **************Gas prices getting you down? Search AOL Autos for fuel-efficient used cars. (http://autos.aol.com/used?ncid=aolaut00050000000007) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 6, 2008 Report Share Posted July 6, 2008 Hi Karen, Would you be willing to share your recipe? It sounds delicious and my lavender is in full bloom just waiting for me to try this! Melissa in Michigan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 7, 2008 Report Share Posted July 7, 2008 Here is the recipe from RecipeGoldMine: Lavender Syrup recipe 2 cups water 2 cups granulated sugar 2 tablespoons fresh or dried lavender blossoms Bring all ingredients to a boil in a large, stainless steel saucepan. Remove from heat and allow to steep 30 minutes. Strain, chill and refrigerate, tightly covered. Use to sweeten hot or cold drinks. Delicious in ice tea or lemonade Karen in France PS Where do you all live in Michigan? We were there in April. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 7, 2008 Report Share Posted July 7, 2008 I'm in Monroe. It's south-east Michigan, about 45 miles south of Detroit, almost on the Ohio state line. Where in France are you ? My dad's parents were from Belgium Paula ...... in Michigan www.farmfreshsoapsandcandles.com Karen in France PS Where do you all live in Michigan? We were there in April. --- The information contained in these e-mails is not a substitute for diagnosis and treatment by a qualified, licensed professional. Absolutely no forwarding or copying, in whole or in part, of any messages or postings to others outside the list without the express, written consent of every author of a message included in the forward or copy. To adjust your group settings (i.e. go no mail) see the following link: /join Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 7, 2008 Report Share Posted July 7, 2008 Hi Melissa, Here is a link to a wonderful lavender cookbook: <http://tinyurl.com/5ltrgx> http://tinyurl.com/5ltrgx The author's name is Deb Cook. She is a wonderful person. She and her husband own Springbrook Meadows Lavender in Ohio. Here's the link to their main website: <http://www.springbrookmeadowslavender.com/> http://www.springbrookmeadowslavender.com/ I haven't tried any of her recipes, but her niece who lives here in Sequim, WA, raves about Deb's cooking. I bought 2 of her cookbooks, one for myself and one for my daughter. Her cookbook contains a number of dessert recipes as well as appetizers, sauces and fillings, salads, fruits, beverages, entrees, breads, soups, and spices. Below is a little blurb copied from her website: This is the book that every one has been waiting for. It contains the " Secret Recipe " for Springbrook Meadows Chicken Salad that has been selling out every year at our Lavender Field Day. It also contains recipes for our very popular Herbs de Provence Potato Salad, Lavender Chicken Roulade, Lavender Glazed Salmon, Lavender Creme Brulee, Lavender Chocolate Tranquility Ganache, Lavender Colada, and of course our very special Lavender Lemonade. You have to be careful when you cook with lavender as its taste can be overpowering. In talking to Deb, one of the things she does in her lavender cooking is impart a lavender flavor without overwhelming the other foods in the recipe. (I hope that makes sense.) There are certain varieties of lavender that are best to cook with as they are milder in flavor than others. HTH, Sandy in Sequim Hi Karen, Would you be willing to share your recipe? It sounds delicious and my lavender is in full bloom just waiting for me to try this! Melissa in Michigan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2008 Report Share Posted July 8, 2008 Here in Maine there is some people who have Maine Sea Salt they make different salts with different herbs in them one of there meat salts has lavender http://www.maineseasalt.com/seasoned-sea-salt.html I work farmers market with them do a lot of trading and there herb sea salt with lavender is to die for ....so there is a lot of ways to use it - Sandy Monday, July 07, 2008 3:53 PM Re: Edible Lavender Hi Melissa, Here is a link to a wonderful lavender cookbook: <http://tinyurl.com/5ltrgx> http://tinyurl.com/5ltrgx The author's name is Deb Cook. She is a wonderful person. She and her husband own Springbrook Meadows Lavender in Ohio. Here's the link to their main website: <http://www.springbrookmeadowslavender.com/> http://www.springbrookmeadowslavender.com/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2008 Report Share Posted July 8, 2008 My first experience eating Lavender was about 10 years ago. A coworker of mine had traveled to France and brought back some Lavender Candy. At first I wasn't sure if I liked it because, well I was used to using Lavender essential oil for diffusing and for other blends, etc. But after the first few tastes - it quickly became a wonderful treat. Since the 'hard candy' similar to a 'butterscotch' kiss, was a very limited supply from my coworker, it was savored and enjoyed. A piece every few days until it was gone. Most delicious and tantalizing to the taste buds. If you get a chance to taste Lavender flowers and other delicacies - please do and enjoy!! Penny Your One Stop Aromatherapy Shop! Birch Hill Happenings Aromatherapy LLC 100% Pure Essential oils and Supplies http://birchhillhappenings.com/aroma1.htm Why buy a gallon when you only need a few drops? Fast & Friendly Service for 12 years! , " karen rink " <karenrink wrote: > > Here is the recipe from RecipeGoldMine: > > Lavender Syrup recipe > 2 cups water > 2 cups granulated sugar > 2 tablespoons fresh or dried lavender blossoms > > Bring all ingredients to a boil in a large, stainless steel > saucepan. Remove from heat and allow to steep 30 minutes. > > Strain, chill and refrigerate, tightly covered. Use to sweeten hot > or cold drinks. Delicious in ice tea or lemonade > > Karen in France > > PS Where do you all live in Michigan? We were there in April. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2008 Report Share Posted July 8, 2008 , " Sandy " <tricia wrote: > Snip: ...Here is a link to a wonderful lavender cookbook: <http://tinyurl.com/5ltrgx> http://tinyurl.com/5ltrgx The author's name is Deb Cook.... Thanks Sandy! This is great. My lavender didn't do well last year but most of it made it through the difficult winter we had and it's doing really well. I'm thrilled because I make sachets and soap from it. I was worried it wouldn't grow in my area... several people have shared their struggles with trying to get lavender to grow. We had an exceptionally hot summer last year and a very snowy winter (well, what used to be considered " normal " for SE Michigan). I wonder if the snow helped insulate it better than in the previous two years. Anyway, I plan to take full advantage of it while it's here. This cookbook will be put to good use! Thanks again! Melissa in Michigan :-) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2008 Report Share Posted July 8, 2008 Snip: 'hard candy' similar to a 'butterscotch' kiss ~~~~~~~~~~~~~~~~~ Hi Penny, This sounds great... I'm sure we could take Karen's lavender syrup recipe (below), cook it to the " hard candy stage " (use a candy thermometer OR if you don't have a candy thermometer test for hardness by carefully taking a drop of the hot liquid syrup on the tip of a spoon and drop it in a glass of cold water. As it cools in the water, it will harden), once it is at hard candy stage, pour it into something heat-proof. Let it cool and break it up into chunks. Or make suckers, or maybe use one of those flexible baking molds.... Hmmm. I need more time in my day! Melissa , " Penny " <pennyK wrote: > > Here is the recipe from RecipeGoldMine: > > > > Lavender Syrup recipe > > 2 cups water > > 2 cups granulated sugar > > 2 tablespoons fresh or dried lavender blossoms > > > > Bring all ingredients to a boil in a large, stainless steel > > saucepan. Remove from heat and allow to steep 30 minutes. > > > > Strain, chill and refrigerate, tightly covered. Use to sweeten hot > > or cold drinks. Delicious in ice tea or lemonade > > > > Karen in France > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2008 Report Share Posted July 8, 2008 Hi Karen, I totally agree! I used to make candy - years ago (a cinnamon hard candy) - and I definitely think the Lavender Syrup could be made into a wonderful candy - might need to add a little something to it but possibly not. A sweet Lavender treat in deed! Penny Your One Stop Aromatherapy Shop! Birch Hill Happenings Aromatherapy LLC 100% Pure Essential oils and Supplies http://birchhillhappenings.com/aroma1.htm Why buy a gallon when you only need a few drops? Fast & Friendly Service for 12 years! , " mazinkosky " <mazinkosky wrote: > > Snip: 'hard candy' similar to a 'butterscotch' kiss > ~~~~~~~~~~~~~~~~~ > Hi Penny, This sounds great... I'm sure we could take Karen's > lavender syrup recipe (below), cook it to the " hard candy stage " (use > a candy thermometer OR if you don't have a candy thermometer test for > hardness by carefully taking a drop of the hot liquid syrup on the > tip of a spoon and drop it in a glass of cold water. As it cools in > the water, it will harden), once it is at hard candy stage, pour it > into something heat-proof. Let it cool and break it up into chunks. > Or make suckers, or maybe use one of those flexible baking molds.... > Hmmm. I need more time in my day! > > Melissa > > , " Penny " <pennyK@> wrote: > > > Here is the recipe from RecipeGoldMine: > > > > > > Lavender Syrup recipe > > > 2 cups water > > > 2 cups granulated sugar > > > 2 tablespoons fresh or dried lavender blossoms > > > > > > Bring all ingredients to a boil in a large, stainless steel > > > saucepan. Remove from heat and allow to steep 30 minutes. > > > > > > Strain, chill and refrigerate, tightly covered. Use to sweeten > hot > > > or cold drinks. Delicious in ice tea or lemonade > > > > > > Karen in France > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 9, 2008 Report Share Posted July 9, 2008 Nothing would surprise me I went out on a limb today and made rose peddle jam and to my surprise it is very good and kind of a cotton candy taste .I was also told if I were to cut up a couple of fresh strawberries in it would get almost a watermelon tasting jam .. - mazinkosky Tuesday, July 08, 2008 11:04 AM Re: Edible Lavender Snip: 'hard candy' similar to a 'butterscotch' kiss ~~~~~~~~~~~~~~~~~ Hi Penny, This sounds great... I'm sure we could take Karen's lavender syrup recipe (below), cook it to the " hard candy stage " (use a candy thermometer OR if you don't have a candy thermometer test for hardness by carefully taking a drop of the hot liquid syrup on the tip of a spoon and drop it in a glass of cold water. As it cools in the water, it will harden), once it is at hard candy stage, pour it into something heat-proof. Let it cool and break it up into chunks. Or make suckers, or maybe use one of those flexible baking molds.... Hmmm. I need more time in my day! Melissa > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 9, 2008 Report Share Posted July 9, 2008 What type of rose did you pull petals from? This sounds delightful. , <heven_scent wrote: > > Nothing would surprise me I went out on a limb today and made rose peddle jam and to my surprise it is very good and kind of a cotton candy taste .I was also told if I were to cut up a couple of fresh strawberries in it would get almost a watermelon tasting jam .. > > - > mazinkosky > > Tuesday, July 08, 2008 11:04 AM > Re: Edible Lavender > > > Snip: 'hard candy' similar to a 'butterscotch' kiss > ~~~~~~~~~~~~~~~~~ > Hi Penny, This sounds great... I'm sure we could take Karen's > lavender syrup recipe (below), cook it to the " hard candy stage " (use > a candy thermometer OR if you don't have a candy thermometer test for > hardness by carefully taking a drop of the hot liquid syrup on the > tip of a spoon and drop it in a glass of cold water. As it cools in > the water, it will harden), once it is at hard candy stage, pour it > into something heat-proof. Let it cool and break it up into chunks. > Or make suckers, or maybe use one of those flexible baking molds.... > Hmmm. I need more time in my day! > > Melissa > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 9, 2008 Report Share Posted July 9, 2008 Can anyone give a recipe for a lavender syrup made with essential oil instead of blossoms? **************Get the scoop on last night's hottest shows and the live music scene in your area - Check out TourTracker.com! (www.tourtracker.com?NCID=aolmus00050000000112) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 9, 2008 Report Share Posted July 9, 2008 have you tried a cup of rose petal tea yet ?? I use wild roses and about 1 cup fresh rose petals. Pack the petals loosely in a cup or tea pot, pour the hot water over them and allow to brew for about 15-20 minutes. Drink with a spoonful of honey added and I love it ! Smells heavenly too Paula ...... in Michigan www.farmfreshsoapsandcandles.com Nothing would surprise me I went out on a limb today and made rose peddle jam and to my surprise it is very good and kind of a cotton candy taste .I was also told if I were to cut up a couple of fresh strawberries in it would get almost a watermelon tasting jam .. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 9, 2008 Report Share Posted July 9, 2008 All I can tell you is its a bush that has been in the family for years they are a single rose and I was told at one time they were called cinnamon roses .the rose is as big as a soft ball ..not only dose the jam taste delightful it is a really pretty dark pink .I used the link below and the only thing I did different is put in at the end two table spoons of low sugar sure jell.to make sure it set .my sons girlfrend who is very fussy though it was rasberry... http://www.recipegoldmine.com/canfruitN/rose-petal-jam.html - mazinkosky Tuesday, July 08, 2008 10:14 PM Re: Edible Lavender What type of rose did you pull petals from? This sounds delightful. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 9, 2008 Report Share Posted July 9, 2008 i use the rosehips for the tea - Paula Coon Wednesday, July 09, 2008 10:33 AM Re: Re: Edible Lavender have you tried a cup of rose petal tea yet ?? I use wild roses and about 1 cup fresh rose petals. Pack the petals loosely in a cup or tea pot, pour the hot water over them and allow to brew for about 15-20 minutes. Drink with a spoonful of honey added and I love it ! Smells heavenly too Paula ...... in Michigan www.farmfreshsoapsandcandles.com Nothing would surprise me I went out on a limb today and made rose peddle jam and to my surprise it is very good and kind of a cotton candy taste .I was also told if I were to cut up a couple of fresh strawberries in it would get almost a watermelon tasting jam .. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 9, 2008 Report Share Posted July 9, 2008 Just for level of difficulty or whatever - can you translate the sugar measure to stevia?, thats a.) and b.) does stevia act like sugar when making candy? Snip: 'hard candy' similar to a 'butterscotch' kiss ~~~~~~~~~~~~ ~~~~~ Hi Penny, This sounds great... I'm sure we could take Karen's lavender syrup recipe (below), cook it to the " hard candy stage " (use a candy thermometer OR if you don't have a candy thermometer test for hardness by carefully taking a drop of the hot liquid syrup on the tip of a spoon and drop it in a glass of cold water. As it cools in the water, it will harden), once it is at hard candy stage, pour it into something heat-proof. Let it cool and break it up into chunks. Or make suckers, or maybe use one of those flexible baking molds.... Hmmm. I need more time in my day! Melissa , " Penny " <pennyK wrote: > > Here is the recipe from RecipeGoldMine: > > > > Lavender Syrup recipe > > 2 cups water > > 2 cups granulated sugar > > 2 tablespoons fresh or dried lavender blossoms > > > > Bring all ingredients to a boil in a large, stainless steel > > saucepan. Remove from heat and allow to steep 30 minutes. > > > > Strain, chill and refrigerate, tightly covered. Use to sweeten hot > > or cold drinks. Delicious in ice tea or lemonade > > > > Karen in France > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 9, 2008 Report Share Posted July 9, 2008 It sounds like my hedge roses... spice scented. That's what I was hoping for. Thanks for the jam recipe heven_scent!!! Paula, the tea sounds wonderful too! Can't wait to try it. Melissa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 10, 2008 Report Share Posted July 10, 2008 Question: Just for level of difficulty or whatever - can you translate the sugar measure to stevia?, thats a.) and b.) does stevia act like sugar when making candy? ~~~~~~~~~~~~~~~~~~ Hi Nanczee, I've never really used stevia except for once in tea and it made my lips and tongue numb so I decided it wasn't for me (felt like an allergic reaction). I'm not a chemist -- maybe one of our chemists out there can explain it better but here's my theory on why it wouldn't work " the same " : I speculate that it wouldn't work the same as sugar, a] because it takes a lot more sugar to get the same sweetness as compared to the minimal amount of stevia required (stevia is something like 300x the sweeter than cane sugar??); b] cane sugar has a different molecular structure. A solution of sugar and water will crystalize with heat or with evaporation. (As a kid, did you ever make a sugar solution and drop string into it to make rock candy? It takes a while, but it's kind of cool to watch.) I don't believe stevia has the same molecular structure to allow for this. Just a guess on my part. But maybe some experimentation is called for here! I'm sure you could combine stevia with something to make a type of candy, maybe a toffee?? ...just not hard candy. My 2 cents worth. Melissa in Michigan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 10, 2008 Report Share Posted July 10, 2008 Hi Nanczee, I went searching for a website to better answer the comparison part of your question more accurately. I found a table with the infomation below... NOTE: this is for stevia in powder form which is 20 to 30 times sweeter than cane sugar (where the liquid concentrate is 300x) source: http://chetda y.com/stevia.html: Gran. Sugar * Whole Stevia leaf powder * White Stevia Extract (powder) 1 teaspoon * 1/8 teaspoon * Dust on spoon 1 Tablespoon * 3/8 teaspoon * 1/2 pinch 1/4 cup * 1 1/2 teaspoon * Pinch 1/2 cup * 1 Tablespoon * 1/8 teaspoon 1 cup * 2 Tablespoon * 1/4 teaspoon Melissa Quote Link to comment Share on other sites More sharing options...
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