Patricia Davids here. Wishing you a happy spring day. I’m so glad warmer weather has returned.
In honor of my new HQN release, The Wish, due out on Amazon April 30 and mass market May 1st, I’d like to share a few tidbits about lavender and its culinary uses. Why lavender you might ask? Well the heroine of The Wish, Laura Beth Yoder owns a lavender farm. While in the book she mainly uses it to make lavender goats milk soap and sells dried bundles, I have found through my research that lavender is quite a versatile plant. It can be used as a fragrance, as aroma therapy for calming, and it can be used in cooking.
Now there are several varieties of lavender, most are edible as well, but the best type of lavender to use is English lavender. The rule of thumb for using lavender in your recipes is the sweeter the fragrance, the better it tastes. Makes sense, right?
Do not under any circumstances use dried lavender for potpourri, aromatic sachets, essential oils, or any other treated types of lavender in your cooking. The reason being that chemicals used to treat these are not safe for consumption. You will need culinary lavender, or fresh lavender you know is grown and dried without harmful chemicals.
Not sure about diving into the world of culinary lavender? Well here’s a recipe to help you dip your toes in the proverbial pond. Lavender sugar! It can be used in a number of ways. Use in cookie recipes, your favorite tea, can be used as a vanilla substitute, the possibilities are almost endless. I would not recommend using lavender sugar in recipes that call for melting sugar, such as candy.
2 tablespoon culinary dried lavender
3-4 cups granulated sugar
1. Place the dried lavender in a food processor and pulse for 10 to 15 seconds until finely chopped.
2. Add half the granulated sugar to the processor and blend well, for about 20 seconds, until the lavender mixed well with the sugar.
3. Add remaining sugar to the mixture and hand stir, or pulse in the processor until mixed well.
4. Store your lavender sugar mix in an airtight container at room temperature for up to 6 months.
USA Today Bestselling author Patricia Davids grew up on a Kansas farm with four brothers. After college she began a wonderful career as a nurse. In 1973 Pat wrote a letter to a lonely sailor. Little did she know her talent with words would bring her love, marriage and motherhood.
An avid reader, Pat longed to write a book, but put her dream on hold as she raised a family and worked in an NICU. It wasn’t until 1996 that she began writing seriously. Today, Pat enjoys crafting emotionally satisfying romances where love and faith bring two people together forever.