Top | The Kitchen Garden Cookbook
(recipe, DK Publishing)
This pretty, aromatic syrup is delicious poured over roasted peaches and served with Greek yogurt or crème fraîche. It is equally good when used to flavor meringues, cakes, and cookies. For information regarding harvesting, preserving and cooking with fresh lavender, see the notes below.
Pick flower heads or stems of lavender (if drying) when they first open. The leaves can be picked at any time and used sparingly for cooking. Store fresh lavender in a glass of water, in or out of the fridge, for up to 5 days. Use the leaves like rosemary to accompany roast lamb, or to add a wonderful aroma to baked goods. Dry picked flower heads on muslin for 3 weeks and store in sealed glass jars for up to 6 months, or tie whole bunches with string and hang up to dry. Freeze chopped flowers with water in ice-cube trays, and use in drinks and to flavor syrups, jellies, and baked goods.