A Surprising Discovery:
I planted two lavender plants in my garden: a Munstead and a Phenomenal. I took a risk planting them because I've never liked lavender at all! However, my only prior experience with lavender was with the essential oil and the dried herb. The fresh herb, I find, is VERY different. Furthermore, I've discovered I can cook with it!
The Munstead is still a very small plant, so I'm letting it rest, grow and get established. The Phenomenal is larger, so it's the one I've been using. Consequently, I haven't been able to compare the difference in flavor between the two kinds of lavender. That's for the future; another exploration I'd like to do sometime farther down the road when the Munstead is ready...
In the meantime, I've been enjoying exploring all kinds of flavor combinations with the Phenomenal... I started using it in place of rosemary, but have gone on from there to add it to many dishes - even strange combinations like with a curry and have enjoyed each dish to which I've added its special flavor. It doesn't take much; one flower, two small leaves, and maybe an inch of the stalk minced is enough to give plenty of flavor to a dish... I've added the minced stalk for the final five minutes or so of cook time and the rest has been added just before serving. I don't know if the minced stalk really requires the cook time, but it's quite crisp, so I've done it this way. Maybe it too can be added just before serving with the rest. Another exploration for the future...
The Munstead is still a very small plant, so I'm letting it rest, grow and get established. The Phenomenal is larger, so it's the one I've been using. Consequently, I haven't been able to compare the difference in flavor between the two kinds of lavender. That's for the future; another exploration I'd like to do sometime farther down the road when the Munstead is ready...
In the meantime, I've been enjoying exploring all kinds of flavor combinations with the Phenomenal... I started using it in place of rosemary, but have gone on from there to add it to many dishes - even strange combinations like with a curry and have enjoyed each dish to which I've added its special flavor. It doesn't take much; one flower, two small leaves, and maybe an inch of the stalk minced is enough to give plenty of flavor to a dish... I've added the minced stalk for the final five minutes or so of cook time and the rest has been added just before serving. I don't know if the minced stalk really requires the cook time, but it's quite crisp, so I've done it this way. Maybe it too can be added just before serving with the rest. Another exploration for the future...
This Post's Flavor(s): gardening, food, difficulty/pleasure, human, small
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