Does lavender really work as a seasoning?

[aquietpath]

A little lavender goes a long way. Too heavy a hand with it, and it is like drinking perfume.

[sheena12]

Originally Posted by Lodestar

I've had lavender tea and lavender cookies. They are a little "perfumey" tasting to me.

But I'd like to visit Door County, Wisconsin's Fragrant Isle Lavender Farm and try some of their cherry lavender jam.

Some are "perfumey" - perfect word.

Yet I had fluffy egg eolls that were in-between sweet and savory, that were baked with rosemary and lavender and served with salted whipped butter and honey. I only wish I had that recipe. They were served with dinner.

[Lodestar]

Do you think you could improvise with these, sheena?

https://www.google.com/search?q=fluf...client=gws-wiz

[TabulaRasa]

Lavender is one of the more floral of the culinary herbs, so you really have to be careful that it complements your dish's profile. I grow lavender, and love the scent, but there aren't a lot of culinary uses that I'm crazy about for it. I do appreciate it baked into things, like scones or shortbread, but a bit goes a long way. Another use is to infuse simple syrup with it, and then use that syrup in beverages, to sweeten whipping cream for topping beverages and desserts, etc. I am more inclined to use rosemary for this purpose, since it's got a similarly herbaceous profile, but doesn't have the perfumey-ness of lavender. Rosemary is one of my favorite culinary herbs to use in both sweet and savory applications, by far. But lavender does work in this context, too. To me, there's just a fine line between the right hint of lavender essence, and feeling like you're eating or drinking old perfume.