Lavender is one of my absolute all time favorite flowers. I love the scent! Never have I had trouble growing lavender til moving here. I’ve tried it in several different spots around the house and I cannot get it to survive. There are some nice lavender fields in central Texas so I don’t think it’s so much the climate as it is something else. We have different types of soil in different areas on our own property so I can’t imagine why I can’t get it to grow but I can’t. Next spring I’m going to plant some in the perennial area of the garden and see if it will grow out there.
I have never used lavender in cooking but 6 or 8 years ago, Chad found some lavender flavored hard candy and knowing my love of lavender and hard candy, he bought a jar of it for me. The first piece reminded me of soap, the second piece reminded me of the taste of perfume, the third taste, I was hooked and have yearned for more lavender candy and have never come across any of it again, though I’m sure it could be mail ordered if I searched.
In the Preserving with Pomona’s Pectin book, there’s a recipe for Lavender Jelly and I can’t wait to make it. That’s probably the first thing I’m going to make once I feel like cooking again.
I ordered this lavender – it’s supposed to be French Lavender and it says it is “sweeter”. It definitely smells sweet. This is 8 oz. of lavender and it’s quite a bit, considering the jelly recipe requires 1/4 cup and most recipes I’ve seen require 1 Tablespoon so while I’ve been recuperating, I’ve been searching for recipes that use lavender and here are some I can’t wait to try:
Yes, I’m hungry and yes, I’m ready to get back in the kitchen and play so . . yes, I must be feeling better!