LAVENDER RUB
Time in the Kitchen: 5 minutes
Servings: Enough to season at least 1 pound of protein
1 tablespoon lavender buds
1 teaspoon dried parsley
1 teaspoon dried thyme
½ teaspoon fennel seeds
This rub is similar to Herbes de Provence, a mixture of dried herbs used in the cuisine of Southern France. Lavender does indeed bring a bit of a
floral quality, but the parsley, thyme and fennel bring plenty of savory flavor to balance it out. Chicken, lamb and roasted vegetables are especially
good with this incredibly aromatic blend.
Buy dried lavender in the spice section of a grocery store or market to ensure you are getting culinary-grade lavender. If harvesting your own
lavender, make sure it's pesticide-free and a species of lavender that has a flavor suitable for eating.
Grind all ingredients together briefly in coffee grinder or with a mortar and pestle.