One of the best things about moving back home for the summer to Connecticut from New York City is my parent’s herb garden. Come June, I’m always ecstatic to cook with the surfeit of basil, thyme, mint, oregano and chives that seem to sprout overnight, and discovering new ways to use them is half the fun. This year, however, I’m most excited about lavender.
Lavender and I aren’t strangers; we’re long-time acquaintances. Its scent has always been my second favorite (vanilla inches into first place), and my childhood memories are filled with it – from freshly folded laundry to my mother’s flower arrangements on the kitchen table. Recently, though, a newfound curiosity to cook with it has emerged seemingly as fast as the herbs are beginning to accumulate in our little garden down below the deck, and I’m hungry to get to know my life-long acquaintance on a deeper level. One problem? I’m not sure where to start. Luckily, a recent post from Homesick Texan has provided me with a point of departure to begin a culinary love affair with lavender. In this honey lavender ice cream recipe, my two favorite scents meld with honey into an intriguing flavor of my favorite genre of dessert. You can be sure that this ice cream will be churning in my kitchen the very day the first handful of blossoms are harvested.
Now, please dish – what do you cook with lavender?