As the proprietor or guest of a bed & breakfast inn, chances are you have become acquainted with lavender in one form or another. Whether you’ve caught its comforting aroma while strolling through the garden, experimented with it in the kitchen, or have been cast under its spell through the use of softly scented lavender soaps, candles, linen sprays, shampoos and lotions, lavender has permeated the lives of many an American.
Historically renowned for its calming and relaxing properties, lavender and its essential oil has been used throughout the ages: from Egyptian mummification to Greek medicinal purposes, from scenting the water of Roman bathhouses to its use in religious ceremonies, from warding off insects and rodents, to cleaning house and flavoring food and drink, no other herb has a history quite as colorful as lavenders’.
Believed to have originated in the mountainous regions of the Mediterranean, lavender is a member of the mint family. Still credited with a range of modern medicinal uses, lavender can act as a potential allergen for some and medical professionals warn against the ingestion of lavender during the first trimester of pregnancy or if breastfeeding. (For information on lavenders’ modern medicinal uses, possible interactions and suggested precautions, please visit the University of Maryland Medical Center online.)
Aside from its use in aromatherapy and medicine, did you know lavender has also been used by cooks for hundreds, if not thousands of years? From its origins in the Mediterranean, to entering European kitchens, to its present day use in America, lavender has become a culinary delight, appealing to our senses on a variety of levels including sight, scent, taste and touch.
Used to create an elegant and delicate garnish, infuse a broth or flavor ice cream, a gentle touch of lavender can elevate an array of dishes and cuisines to a higher dimension and literally transform the act of eating and enjoying, in the truest sense, into a highly sensualized experience.
While considered to mix well with fats (particularly milk fats) as well as oils, one of the most sensuous delicacies you can create with lavender is infused honey, sometimes erroneously referred to as lavender honey. Care should be taken not to confuse lavender infused honey with pure lavender honey, as pure lavender honey is naturally created from bees gathering nectar solely from lavender flowers.
Natural lavender honey and the infused varieties are available for purchase from a variety of gourmet sources including honey producers and lavender farms, and is sometimes available at larger or gourmet, metropolitan farmers’ markets. Also available from many of these sources is lavender and honey sold individually, ideal because it’s quite easy, enjoyable and tactilely rewarding to create lavender infused honey in your home kitchen. With a little experimentation, your own blend of lavender infused honey could become a signature condiment or sauce in your home or bed & breakfast inn!
FYI – While nearly all varieties of lavender are edible, most culinary and herb enthusiasts recommend using varieties of true English lavender (Lavendula angustifolia) when cooking, as these lavenders tend to be sweetest for use in culinary creations. Also, while certain varieties are readily labeled as “culinary lavender,” make sure the lavender you choose for cooking is low in camphor to avoid any unwanted, bitter flavor. If possible, ensure your lavender is purchased from a reputable grower and free from any harmful pesticides. Be aware that many lavenders purchased from florists, nurseries and/or garden/hobby centers are for decorative garden purposes only, and rarely labeled as food crops. If in doubt, contact a reputable lavender grower, farm or association directly to find out which varieties they suggest (and sell) for culinary purposes.
Recipe: Creating Lavender Infused Honey
- 1 cup of your favorite honey
- 4 tablespoons dried lavender buds (flowers)
Heat honey in a double boiler until warmed through. Stir or whisk in lavender. Continue heating, stirring or whisking occasionally over gentle heat (no higher than 180 degrees when read with a quality candy thermometer,) for approximately 30 minutes or until lavender flavor is sufficient for your tastes. Remove from heat and allow to partially cool. Strain out lavender and pour into a sterilized jar. Store and use as you would any honey.
Makes approximately 1 cup of lavender infused honey.
To create decadent, signature blends of lavender infused honeys, try replacing 2 tablespoons of the dried lavender buds with 2 ounces of white truffle oil (stirring often and always before serving, as the oil and honey will separate.) Or try adding the contents of 1 vanilla bean (sliced and scraped) to the above recipe. The combinations of appealing flavors need only be limited by your imagination.
Serve any variation of lavender infused honey with biscuits, muffins, scones, toast, pancakes, crepes, cheese, figs, berries, apricots, bananas, tea and so on. Again, the possibilities and pairings are endless and should only be limited by your personal preferences and imagination.
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We grow two types of lavender, one of which is our favorite: French lavender. I don’t think I’ve ever seen this lavender flower because we eat it so quickly. I’ll have to let it flower this summer and try out the infused honey! I’ve learned so much more from your post already!
I read your blog with a lot of interest. I am 70 years old and have never heard of Lavender Infused Honey. Maybe I led a sheltered life. At least I learned something new. Thanks for the information.
Ken – Thanks for reading and leaving your comment. There are many types of infused honeys, but in my opinion, lavender-infused honey is among the best. I hope you’ll give it a try sometime.