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- Origin
Lavender is a cold-resistant evergreen plant, whose natural habitat is Mediterranean, Canary Islands and India. Its name came from Latin “lava”, which means “to wash”. The name reflects its original usage, because Romans used to put lavender into their baths. In Greece and Rome lavender twigs were burnt as a remedy against various infections. Later on lavender became more widely used. It was grown in large quantities and sold on the markets. Since the 17th century lavender had been grown in France for production of perfumes.
- Flavour
Lavender had a strong, but light, delicate, cold and fresh scent and delicately tart and slightly bitter taste.
- Usage
Lavender has a wide usage in cookery. In Italy, Spain and South France it is added to salads, sauces, mushroom, vegetable and fish soups, and fried and roast lamb. Dishes can be seasoned with lavender powder similarly to regular black pepper. The combination of lavender, cheese and fish is a very extraordinary one and it is worth trying.
- Amount
0.1-0.5g of dried lavender is enough for one portion of a dish.
- Combinations and Substitutes
Lavender goes particularly well with thyme, mint, melissa and sage.
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Enzymes are produced by our bodies and act on food in the small intestine, stomach or mouth. Food enzymes are found in raw foods, which come equipped with some of the enzymes needed for their own digestion. However, enzymes are heat–sensitive––so cooking and processing can destroy 100 per cent of the naturally occurring enzymes in food. |
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