Comments on: Lavender Picking, Culinary Uses for Lavender and Lavender Roasted Onions

By: elaine

elaine — Tue, 13 Oct 2009 04:51:43 +0000

Beautiful page, Sala – the pictures are just gorgeous. I know this is a veggiebelly site but for anybody who is not a vegetarian, lavender is delicious with roast lamb too. I find rosemary very harsh and pungent with lamb, and prefer the warmer gentler fragrance of lavender.
I place the (free-range) leg of lamb on top of a several whole unpeeled cloves of garlic and few generous twigs of lavender and then pour the following well mixed topping over before roasting:
1 cup Bulgarian yoghurt
6 Tbsp olive oil
4 Tbsp lemon juice
2 Tbsp black olive paste or macerated black olives
Do not baste as it will disturb the topping.
Roast until done.
Delicious.

By: Parita

Parita — Fri, 17 Jul 2009 12:52:17 +0000

Gorgeous clicks! I adore roasted and baked onions, wonderful idea of using lavender! There a lavender bushes outside my office, never got idea of using them in cooking

By: chakhlere

chakhlere — Fri, 17 Jul 2009 04:33:38 +0000

Hey!
Thanks for visiting my blog.
I am First time here. You have really very nice blog, amazing pictures and grt recipes. I am really impressed.

Lavender bath is a really cool idea. Will definitely try it.

And yes… Kitchen King Masala is a spice mix from MDH company. It can be used generally in any curry. Tastes amazing and gives great aroma. I use it in almost all the recipes. You will get it in any Indian grocery stores. Try it an let me know.
Cheers.

By: Tangled Noodle

Tangled Noodle — Thu, 16 Jul 2009 21:49:01 +0000

[Sigh] Your photos are extraordinary! This is a lovely post, wonderfully highlighting something that I must admit I don’t really view as an edible. But these roasted onions are amazing and many thanks for the links to others’ recipes. Bookmarked!

By: Olga

Olga — Thu, 16 Jul 2009 15:57:41 +0000

I can’t imagine lavender in my onions, but otherwise LOVE the photos and how the purple towel goes with the little flowers

Last year I was in WA state for lavender festival: fields and fields of purple.

By: Rosa

Rosa — Thu, 16 Jul 2009 05:26:15 +0000

I love the fist picture! So pretty!

That recipe is great! I use lavender to flavor my leg of lamb…

Cheers,

Rosa

By: Sylvie, Rappahannock Cook & Kitchen Gardener

Sylvie, Rappahannock Cook & Kitchen Gardener — Thu, 16 Jul 2009 01:07:01 +0000

glad to see you back!

It’s funny I went to pick lavender at Seven Oaks Lavender farm about a month ago when my sisters were visiting. I use it to scent linens, for syrup (great for cocktails), cookies, mix into my own herbes de Provence and in custard (the latter two I used for this year Bastille Day menu). I love the suggestion to use it with onion (which, in my house, is a vegetable of which great quantities are consumed)

By: Laavanya

Laavanya — Wed, 15 Jul 2009 21:44:38 +0000

Hey!! So good to see you back and I love the new look – your fabulous pics are always a treat to my eyes and this post is no exception. I would’ve never thought to combine lavender and onions – sounds delicious.

By: Laura

Laura — Wed, 15 Jul 2009 17:17:57 +0000

These pictures are absolutely gorgeous. I love fresh lavender. It’s easy to grow, returns year after year, and has too many dried uses to list. I’ve tried it in several baking recipes…but never a savory use. Will definitely be trying this one. Thanks!

By: Vaishali

Vaishali — Wed, 15 Jul 2009 16:25:53 +0000

Those are some breathtaking pictures. I love the idea of lavender-picking– never done that before. I also don’t use lavender in cooking, so your post was really enlightening to me. Can’t wait to get started!