While the flower buds are the most sought-after part of the lavender plant for culinary use due to their delicate, sweet, and floral notes, fresh lavender stems can indeed be used to infuse flavor, especially in specific applications where their more herbaceous and slightly woody characteristics are desired.
Here's a breakdown of how and why you might use them:
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Flavor Profile: Lavender stems have a stronger, more herbaceous, and sometimes slightly bitter flavor compared to the delicate flowers. This is often described as being more akin to rosemary, another member of the mint family. They also contain the same aromatic oils as the flowers and leaves, just in different concentrations and with different nuances.
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Best Uses for Infusion:
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Skewers for Grilling: A very popular and effective way to use lavender stems for infusion is to strip the leaves and flowers off the stems and use the bare stems as skewers for meats (especially lamb or chicken), vegetables, or fruits. As the food cooks, the heat releases the aromatic oils from the stem, infusing a subtle lavender flavor into the grilled items.
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Infusing Liquids: The stems can be steeped in hot liquids like water, milk, cream, or simple syrups to impart their flavor. However, due to their stronger taste, you'll want to use them sparingly and remove them after a relatively short steeping time to avoid an overpowering or bitter result. This is similar to how you might use a bay leaf or a few sprigs of rosemary – for flavor, not for consumption of the stem itself.
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Marinades: Chopped or crushed lavender stems can be added to marinades for meats or poultry. The longer contact time allows the flavors to penetrate the food.
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Roasting: Placing a few lavender stems under roasting meats or vegetables can add an aromatic background note.
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Infused Oils or Vinegars: The stems (along with flowers and leaves) can be used to infuse oils or vinegars over time, creating flavored condiments.
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Considerations:
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Less Delicate Flavor: Don't expect the same sweet, pure floral notes you get from the buds. The stems will lean more towards a savory, woody, and herbaceous profile.
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Bitterness: If over-steeped or used in excessive quantities, the stems can contribute a bitter taste, especially from certain varieties or if the stems are very mature and woody.
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Texture: The stems are fibrous and not meant to be eaten directly in most culinary applications. They are used for infusion and then typically discarded.
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Variety Matters: As with all parts of the lavender plant for culinary use, stick to Lavandula angustifolia (English lavender) varieties. These have lower camphor levels, which means less of that "soapy" or medicinal taste often associated with other lavender types, making them generally more palatable for any culinary use, including the stems.
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