LAVENDER and ROSEMARY FOODS

For many centuries, lavender flowers have been used to flavour summer foods - cakes, biscuits, cream, etc - but there's much more potential to lavender than just desserts. It is superb with citrus-based savoury sauces for chicken or fish, wonderful with coriander as a marinade for lamb or beef and fabulous in fruit chutneys. Lavender also provides a softness to contrast with the tart acidity of fruits such as gooseberries, rhubarb and stewed plums and it is increasingly popular in specialist teas. (See our mail order list of exclusive Hop Shop lavender teas.)

CULINARY LAVENDER ESSENCE

To enable lavender to become a versatile year-round flavour, The Hop Shop has devised two special types of lavender and rosemary essence for use in cooking and has worked closely with local food producers to develop ice-creams, fudge, cakes, biscuits, marmalades, chutneys and jellies to add to the farm shop's repertoire.

The essence is designed to combine with the other ingredients in a recipe and is in a form whereby it can be properly tasted on the tongue. (The oil itself is bitter and can only be smelled, not tasted.) There are two types - one is designed for use in cakes, biscuits and all high-temperature cooking such as fudge, jams and jellies. The other is for use in ice-cream, cold cheesecakes and soft drinks.

The essence has proved popular with commercial food manufacturers, chefs, caterers and home cooks because of the consistency and intensity of flavour it produces and its ease of use.

NB. The only food type which requires oil, not essence, is chocolate, for which we recommend the Lavandin oil.

CULINARY LAVENDER HEADS

When using lavender flowers to decorate or flavour food, it is important to select the right variety as some can be bitter or too strong. We sell a selected variety with good colour and a delicate taste specifically for culinary use.

Have a look at our LAVENDER RECIPES page for ideas!
Or try some of the lavender foods featured on our Mail Order Shopping.