Lavender (mint’s elegant French cousin) can go with anything from scones to lamb chops—if you know a few key tips.
When cooking with lavender, mind these tips:
Though all lavender is edible-ish, the kind used for cosmetics, potpourri, or bath products (aromatic lavender) has often been sprayed with pesticides and typically has more oils and thus a stronger scent. Stick with culinary lavender to be safe.
Use only a tiny amount. It’s a potent herb, and a little goes a long way. Aim for a subtle hint of lavender, not a mouthful of potpourri.
Grind it or steep it in liquid so you aren’t biting down on the buds. Try steeping it in milk (then straining out) or grinding it into sugar or even a dry herb mix of mint and thyme.
There are over 50 species of lavender—some have a soapier flavor than others. Look for Lavandula angustifolia (also known as True Lavender or English Lavender)
FOOD LA LA RECIPE: Fried Lavender and Honey Goat Cheese Balls
Yields: 18-20 balls
Ingredients:
1 TBS food grade lavender
8 oz goat cheese
1 TBS honey
1 egg
1 cup panko bread crumbs
¾ cup flour
Coconut oil
Steps:
Grind lavender in food processor. Add goat cheese and honey and pulse until creamy.
Roll goat cheese into balls and transfer to a parchment-lined baking sheet. Freeze for 20-30 minutes to set.
Set out three bowls, one with flour, one with egg, one with panko. Dip goat cheese ball into flour, then egg, then panko and return to baking sheet. Repeat with all balls. Refrigerate for 20 minutes.
Warm coconut oil in a cast iron skillet over medium high heat, taking care it doesn’t smoke. Once sizzling, add 5-6 goat cheese balls and fry until golden brown (about 3 minutes, flipping halfway through). Transfer to a paper-towel lined plate and repeat process with remaining balls.
Serve with a drizzle of honey and sprinkle of lavender.