I'm a huge lavender fan. Lavender shampoo, conditioner, soap, chapstick, etc... I can't get enough of it. When it gets warm out, I might even try growing it. But you know what I've never considered doing? Cooking with it.

Last class, our very own "Jane Austen" was kind enough to share with me an Orange-Lavender cookie from Eat Unique on Craig St. The idea baffled me. Floral cookie? Does not compute! But let me tell you, readers... it was delicious. Seriously. A quick Google search for "cooking with lavender" brought up all kinds of intriguing possibilities. Blue Mountain Lavender Farm says "cooking with lavender seems new and mysterious when one first entertains the idea, but it isn’t much different than adding mint or rosemary to other culinary blends." Maybe so, but mint and rosemary aren't flowers. Still, I think I need to look into lavender as a valid culinary option. How about lavender tea cakes with jasmine tea? Sounds like the perfect menu for a spring tea party. I guess the next step is figuring out where on earth one procures lavender for cooking purposes. Whole Foods, I suppose; maybe the East End Co-op? I believe an expedition is in order.



(Lavender Creme Brulee picture stolen shamelessly from a Google image search. Isn't it pretty?)