By Jen Munson, HSA Education ChairLavender is as versatile in the kitchen as it is in the craft room and herbal medicine cabinet. However, use it incorrectly and you will overwhelm potential fans. To wow friends and family there are secrets you’ll want to employ before charging forward and sprinkling lavender on all your culinary creations.
On September 17th at 1pm eastern, join us in this lively, information-packed webinar. You will learn dozens of fun and creative, yet practical ways to use culinary lavender to boost flavor and fragrance while adding pizzazz to dishes. Enhanced with a wealth of eye-catching and informative images, lots of how-tos, and tips, guest speaker Nancy Baggett will cover the following:
- How types of lavender differ from one another, which kinds are best for culinary purposes and which should not be used in cooking
- Useful basic methods for taking advantage of lavender flavor and aroma
- A helpful discussion of “what lavender goes with”
Webinars are free to members of The Herb Society of America and non-members are charged a nominal fee of $5.00. Can’t make the date? Register anyway as recorded webinars are sent to all registrants.
Nancy Baggett is an award-winning author of nearly twenty cookbooks, most recently the The Art of Cooking with Lavender, which won a 2017 Independent Publisher “Books for Better Living” award and is sold in lavender growers’ shops all over the nation. Considered one of America’s top experts on cooking with lavender, Nancy frequently speaks and demonstrates on the topic. Her website devoted to lavender photos, recipes, and her lavender book are at: https://nancyslavenderplace.com For more biographical details and information on her other cookbooks visit: www.kitchenlane.com.
Start your lavender adventures with this recipe for Sweet Harvest Tea. Pour a cup and settle in to enjoy our September 17th webinar. Click here to register here for the webinar.
Sweet Harvest Tea
¼ cup loosely packed, fresh lemon balm
¼ cup loosely packed, fresh peppermint leaves
1 tsp fresh or dried lavender blossoms
3” slice of orange peel (orange part only) 2 cups water
Place herbs and orange peel in a large teapot. In a small saucepan, heat water to almost boiling and pour over herbs in teapot. Cover teapot and let mixture steep for 10 minutes. Pour through a strainer to serve.