You absolutely can cook with fresh lavender! In fact, using fresh lavender can provide a slightly more delicate and vibrant floral note compared to dried lavender, which is more concentrated.
However, the same rules apply to fresh lavender as to dried:
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Use the Right Type of Lavender:
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Always use English Lavender (Lavandula angustifolia) varieties for cooking. These have a sweeter, more floral profile with lower camphor content, meaning they won't taste like soap or perfume. Popular culinary cultivars include 'Munstead', 'Hidcote', 'Royal Velvet', and 'Folgate'.
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Avoid Lavandin (Lavandula x intermedia) and Spanish Lavender (Lavandula stoechas): These have higher camphor levels and will give a bitter, unpleasant taste to your food.
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Use the Flower Buds (Florets):
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The flavor is concentrated in the tiny purple flower buds. You'll typically strip these off the stem for cooking. While stems and leaves are technically edible, they tend to be more bitter and woody, so it's best to stick to the buds.
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Source Matters (Especially for Fresh):
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If you're using lavender from your garden, ensure it has NOT been sprayed with any pesticides, herbicides, or other chemicals. This is critical for anything you're going to eat.
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Gently rinse the fresh buds before using them.
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Use Sparingly – Less is More (Even with Fresh):
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Fresh lavender is generally less potent than dried lavender (a common rule of thumb is to use 3 times the amount of fresh lavender as dried for the same intensity of flavor).
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However, it still has a strong flavor. Start with a small amount and taste as you go. You want a subtle floral background, not an overpowering taste.
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How to Use Fresh Lavender in Cooking:
Fresh lavender is excellent in:
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Infusions: Steep fresh lavender sprigs or buds in warm milk, cream, sugar syrup, honey, or even vinegar to extract the flavor. Strain out the lavender before using the infused liquid in recipes like custards, ice cream, lattes, or salad dressings.
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Simple Syrups: A quick and easy way to add lavender to drinks (lemonade, cocktails, iced tea) or drizzle over fruit salads and desserts.
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Baked Goods: Finely chop fresh lavender buds and add them directly to batters for cakes, cookies, scones, or shortbread. The fresh scent is wonderful during baking.
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Savory Dishes: Incorporate fresh lavender into marinades or rubs for roasted meats (especially lamb or chicken), or chop it finely and sprinkle it into roasted vegetables or salads for a surprising aromatic touch.
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Garnish: Fresh lavender sprigs or a few fresh buds make a beautiful and aromatic garnish for desserts, cocktails, or even savory platters.
Cooking with fresh lavender is a delightful way to capture its delicate aroma and flavor, especially if you have it growing in your garden. Just remember to choose the right type and use it judiciously!