Summary

French lavender, or *Lavandula angustifolia*, is a quintessential herb that brings a distinctly floral flavor to the table. Found in the bright purple buds that are both potent and visually appealing, this herb is a staple in many herbal blends, notably Herbes de Provence, and adds a delightful floral note to desserts and beverages like ice cream, shortbread, and lemonade.

History

Lavender, with its various subspecies including French, English, and Italian, primarily hails from Europe, with France and North America being significant cultivators. The herb blooms from summer to early fall, offering up its flowers for culinary and ornamental uses. Historically, lavender has been a polarizing flavor in the culinary world. Its use in southern French cuisine is well-documented, where it imparts a bold, savory flavor that is integral to the region's food identity. Contrastingly, in the western U.S., particularly in the upper northwest corner of Washington State, lavender plants develop a unique flavor due to the shorter growing seasons, resulting in a sweeter, more nuanced floral character.

Why We Love It

It's tiny but mighty in both savory and sweet dishes. Just a sprinkle transforms a simple lemonade or a batch of shortbread cookies into something extraordinary. Its potent nature means a little goes a long way, making it a cost-effective way to infuse gourmet flair into everyday cooking.

The More You Know

Did you know that lavender's reception can vary drastically among individuals? Some people perceive its flavor as pleasantly floral, while others might find it reminiscent of soap. This is due to a specific receptor variation present in about ten percent of the population. So, if you're planning to impress with a lavender-infused dish, it might be wise to know your audience's palate first!