I’m joining The Novel Bakers
for Lavender Week!
The Lavender Cookbook by Sharon Shipley is full of tempting sweet and savory recipes~
The recipes were developed using dried culinary ‘Provence’ lavender buds, which have a gentle lavender flavor that’s not bitter, medicinal or perfumey.
I found culinary French lavender from Amazon here.
There are also recipes to bring lavender to the table by incorporating it into your everyday cooking~ adding it to butter, creme fraiche, simple syrup, sugar, and salt.
I blended some Lavender Salt to use as a rub to season meat and seafood~ whole chicken, pork, and fish.
Generously rub the salt blend into your meat, wrap in plastic and refrigerate for about 3 hours prior to cooking. Store unused rub in a tightly sealed jar in a cool, dark place.
Lavender Salt Rub
1 tablespoon culinary lavender
1/2 cup coarse sea salt
Pulse lavender until finely ground in spice grinder (or coffee grinder dedicated to spices). Transfer to a small bowl and toss with salt. Store in a sealed jar in a dark, cool place for 3 months. The lavender flavor will slowly diminish after that.
I decided to try Lavender Salt on melon. Cantaloupe, watermelon, and honeydew melon taste sweeter with just a touch of salt!
Sprinkling salt on melon was something both my grandmothers always did, so it may be Southern thing.
It makes me curious so I’m taking a poll. . .
Do you salt your melon?
I dare you to try it :)
The Lavender Salt adds additional flavor which complements the melon~
I found a wheelbarrow salt cellar from Pottery Barn last year~ one for myself and for one for a gift to give, along with a jar of Basil Salt.
Pushing a wheelbarrow is hot, thirsty work and Lavender Salt just so happens to be perfect for rimming margarita glasses for Lavender Margaritas :)
South of France meets south of the border,
with Lavender Sweet and Sour Mix!
~ Lavender Sweet and Sour Mix
~ orange liqueur
~Lavender Salt Rub
Lavender Sweet and Sour Mix will keep in the fridge for up to a week. Mix with tequila, Triple Sec or other orange liqueur, serve over ice or turn into a frozen concoction in the blender.
Lavender Sweet and Sour Mix
3 cups sugar
2 cups water
1 tablespoon dried culinary lavender
2 cups fresh lime juice
2 cups fresh lemon juice
Mix sugar, water and lavender. Bring to a boil over high heat and stir to dissolve the sugar. Cover, remove from heat and steep 5 minutes. Strain into a pitcher or larger jar. Add lime and lemon juice. Cover and refrigerate until cold. Rim glasses with Lavender Salt if desired.
Thank you for your visit!
I’m joining The Novel Bakers for Lavender Week,
July 22nd – July 28th!
Thank you for your visit, I’m joining: