While lavender is often associated with sweet desserts and drinks, it can be wonderfully versatile in savory dishes as well. Its unique floral, herbaceous, slightly peppery, and sometimes citrusy notes can add a sophisticated depth to various savory preparations.
Key Considerations for Using Lavender in Savory Dishes:
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Use Culinary English Lavender: Just like with sweet dishes, it's crucial to use culinary-grade Lavandula angustifolia (English Lavender). Other varieties can be too potent, bitter, or "soapy." Ensure it's pesticide-free.
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Use Sparingly: Lavender is potent. A little goes a long way. Too much can overpower the dish and make it taste like perfume or soap. It's best used as a background note, enhancing other flavors rather than dominating.
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Pairing: Lavender pairs exceptionally well with:
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Other Herbs: Rosemary, thyme, oregano, sage, savory, marjoram. This is why it's a classic component of Herbes de Provence.
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Citrus: Lemon, orange zest.
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Garlic and Onion.
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Honey: For a sweet and savory balance.
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Fats: Olive oil, butter, cream, cheeses (especially goat cheese). These help to carry and mellow the lavender flavor.
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Meats: Lamb, chicken, pork, fish (especially rich fish like salmon).
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Vegetables: Root vegetables (potatoes, carrots), squash, tomatoes, leafy greens.
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Common Savory Applications for Lavender:
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Herbes de Provence: This classic French blend almost always includes lavender alongside thyme, rosemary, marjoram, oregano, and sometimes savory and fennel. It's fantastic for rubbing on roasted meats, vegetables, or adding to stews.
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Roasted Meats:
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Lamb: Lavender and lamb are a classic pairing. Use it in a rub with garlic, rosemary, and thyme for roasted leg of lamb, chops, or even lamb stew.
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Chicken: Add dried lavender to marinades or rubs for roasted chicken, chicken breasts, or even grilled chicken. Lemon and lavender chicken is a popular dish.
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Pork: Pork roasts or chops benefit from lavender in a rub or marinade.
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Potatoes and Roasted Vegetables: Toss cut potatoes, carrots, or root vegetables with olive oil, salt, pepper, and a pinch of dried lavender before roasting.
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Savory Baked Goods:
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Focaccia or Bread: Knead a small amount of dried lavender into the dough for a fragrant bread.
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Scones or Biscuits: Use it in savory herb scones.
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Marinades and Dressings:
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Vinaigrettes: Infuse olive oil or vinegar with lavender to create a unique salad dressing, especially for salads with fruit (like peaches or berries) or goat cheese.
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Meat Marinades: Combine with olive oil, lemon juice, garlic, and other herbs.
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Salt Blends: Make a lavender salt by grinding dried lavender buds with sea salt. This can be sprinkled on roasted vegetables, grilled meats, popcorn, or even eggs.
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Cheese Pairings: Lavender works surprisingly well with some cheeses. Try sprinkling a tiny bit of dried lavender on goat cheese or a soft, creamy cheese.
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Sauces and Spreads:
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Infuse cream for savory sauces for pasta or vegetables.
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Sun-dried tomato and lavender spread.
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Infused butter for spreading on bread or finishing dishes.
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Tips for Beginners in Savory Lavender Cooking:
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Start Small: Begin with a very tiny amount (e.g., 1/4 teaspoon for a dish serving 4-6) and taste as you go. You can always add more, but you can't take it out.
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Toast Lightly: Some chefs recommend lightly toasting dried lavender in a dry skillet for a few seconds before adding it to savory dishes. This can deepen its flavor and mellow some of its more "perfume-y" notes.
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Infusion: For sensitive palates or subtle flavor, infuse the lavender in hot oil, butter, or broth, then strain it out before adding the liquid to your dish. This captures the essence without the texture of the buds.
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Consider "Hidden" Use: If you're unsure how people will react, use it in a blend (like Herbes de Provence) or in a component that's less prominent, allowing the subtle flavor to blend in.
Don't be afraid to experiment! Lavender can elevate a wide range of savory dishes, adding a gourmet and unexpected twist.
