Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:60
Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:6161264 - Herb and Spice Companion_001-145.indd 61 3/7/15 5:10 pm
(Text)COmmON KITCHEN HERBS- 61 –
needed, in drought conditions or when the soil is dry.
Harvest: Wait one year to harvest. Lavender hits its
peak after three years. Harvest leaves when needed; for
best fragrance and flavor, harvest flowers in the spring
or summer just before they open completely. Snip from
the base of the stems until you have a bouquet.
Care: Don’t prune until after the first year, and then
prune every spring to make room for new, healthy
growth and to give your lavender a more manicured
look. Protect lavender from cool winds.Keep It Fresh
To enjoy the fragrance and flavor for longer, dry your lavender sprigs according to the
directions on page 20.In the Kitchen
Dishes: Salads, roasts, stews, sauces,
rice, dressings and marinades, ice cream,
custard, cakes, jams, teas
Prep: Chop or use leaves and flowers
whole in your recipes. A common way
to prepare lavender for baking is to grind
flowers into a lavender sugar. You can
also infuse the flowers into cream or
milk; or simply chop fresh flowers or
grind dried flowers, then stir into butter,
dough, or batter before baking. Note
that a little bit of lavender packs a lot of
flavor, so use scant amounts at first and
gradually add more to taste.
Serve: Lavender adds an elegant floral
dimension to both sweet and savory
meals, from fruity desserts to rich roasts
to sweet-savory combo dishes. Try it with
roasted lamb, pork, and chicken, and in
stews, rice, sauces, and marinades. Fresh
or dried flowers can be used in baked
desserts, custards, ice creams and sorbets, fruit compotes and jams, lemonades and
ice teas, and honey, chocolate, or syrup infusions.SUBSTITUTIONS
- Chamomile
- Elderflower
- Hyssop
- Rose
- Rosemary
PAIRINGS
Fruits and Vegetables: apple,
apricots, berries, cherries, figs,
lemon, onions, oranges, peaches,
pears, potatoes, plums, rhubarb,
shallots
Proteins: chicken, cream
cheese, eggs, goat cheese, lamb,
mascarpone, nuts, rabbit, salmon
Seasonings: basil, cinnamon,
cloves, fennel, fennel seeds,
garlic, ginger, honey, lemon juice,
lemon zest, marjoram, mint,
oregano, parsley, pepper, perilla,
rose, rosemary, sage, savory,
thyme, vanillaJob:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:60
Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:6161264 - Herb and Spice Companion_001-145.indd 61 3/7/15 5:12 pm