Lavender’s blue, dilly dilly, lavender’s green, when you are king, dilly dilly, I shall be queen.
You may think we are deviating from our theme of fresh edible foods. Not so. Lavender, most widely known for its use in aromatherapy products, is an edible herb—both its leaves and buds can be used in that capacity. Once a favorite choice for the chefs of kings, lavender somehow fell from the list of common cooking herbs.
Common it is not. Lavender’s unique flavor lends itself well to dishes with chicken or fish, but it is also used to enhance the flavor of cookies and lemonades. If you are trying out lavender for the first time, a light hand is best as its flavor can be overpowering.
Lavender originated in the Mediterranean, where it remains a wild herb as well as a cultivated plant. Referred to as Spikenard in the Bible, lavender is believed to be the oil used to anoint the feet of Jesus. From the root word “lave” (to wash), lavender has been used for that purpose since the written word. It is a natural astringent, mild bug repellant, aid to relaxation and headache reliever.
Check out next week’s Post for more on this versatile plant and try a sample of our recipe at Market. Have a happy holiday!
1 ½ cups sifted flour
¾ cup confectioners sugar
¼ teaspoon salt
½ lb. butter, softened to room temp.
2 tbsp. Fresh lavender buds or 1 tbsp.
dried culinary lavender, roughly chopped
Preheat oven to 325º f.
Mix all ingredients together. Knead until consistency becomes doughy. Press firmly into shortbread mold (or pie plate) making sure to fill in all the space in the shortbread mold. Bake 1 hour. (Shortbread should be pale in color—not brown) Unmold while still warm. Great warm or room temp.
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