Description
Lavender is one of those plants most people know by smell long before they think of it as an ingredient. Its wonderfully fragrant flowers can be used in teas, baking, flavoured sugar and simple syrups, provided you are growing a culinary-suitable lavender and it has not been treated with unsuitable garden chemicals.
The flavour is floral, aromatic and slightly herbal. A little goes a very long way.
Lavender is also a beautiful garden plant that loves sun and well-drained soil. Once established, it is remarkably drought tolerant.
A little tip: Start with less lavender than you think you need. Too much and your pudding begins developing opinions about fabric softener.
Lavender Sugar
Ingredients
1 cup white sugar
1 teaspoon dried culinary lavender flowers
Method
Place the sugar and dried lavender into a clean, dry jar.
Shake well and leave for 3 to 5 days to allow the flavour to infuse.
Use in tea, shortbread, cakes or sprinkled over fresh fruit.
For a smoother sugar, pulse the lavender and sugar together briefly before storing.
Tammy’s tip: Try lavender sugar in plain shortbread. Simple recipes give unusual ingredients somewhere to show off.
