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The historic use and recognition of lavender is almost as old the history of man. As an herb, lavender has been in documented use for over 2,500 years. In ancient times lavender was used for mummification and perfume by the Egyptians, Phoenicians, and peoples of Arabia.
Romans used lavender oils for bathing, cooking, and scenting the air, and they most likely gave it the Latin root name (either lavare-to wash or livendula- livid or bluish) from which we derive the modern name. The flower's soothing ,"tonic" qualities, the insect repellent effects of the strong scent, and the use of the dried plant in smoking mixtures also added to the value placed in the herb by the ancients. Romans men also anointed themselves heavily with scents, lavender among them, at public bathhouses.
Lavender is often mentioned in the Bible, not by the name lavender but rather by the name used at that time -spikenard. In the gospel of Luke the writer reports: "Then took Mary a pound of ointment of spikenard, very costly, and anointed the feet of Jesus, and wiped his feet with her hair; and the house was filled with the odor of the ointment."
Our Favorite Recipes
Using Lavender!
Grilled Pork Chops with Lavender Flowers
4 pork loin or rib chops, about 3/4-inch thick
1 teaspoon coarse kosher salt
1 teaspoon coarsely ground black pepper
1/2 teaspoon dried culinary lavender
2 teaspoons minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves
1 tablespoon extra-virgin olive oil
In a small bowl, combine salt, pepper, lavender, thyme, rosemary, and olive oil; rub mixture onto the pork chops. Cover the chops with plastic wrap and let sit 1 to 2 hours at room temperature.
Preheat barbecue grill. Place pork chops onto hot grill. Cover barbecue with lid, open any vents, and grill 4 to 5 minutes; turn and grill an additional 3 to 4 minutes or until the internal temperature reaches 155°F on a meat thermometer. Remove from barbecue and serve.
Makes 4 servings.
Lavender Tea Cookies
1 tablespoon dried culinary lavender flowers
1 cup butter, room temperature
2/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 cups all-purpose flour
1/8 teaspoon salt
In a mortar, grind lavender flowers with the pestle. In a medium bowl, cream together ground lavender flowers, butter, sugar, vanilla extract, and lemon extract. Add flour and salt; mix until combined (dough should be soft but not sticky.) Refrigerate 1 to 2 hours or until dough is firm.
Preheat oven to 325 degrees F. Remove dough from refrigerator. On a lightly floured surface, roll dough approximately 1/4-inch thick. Cut into desired shapes with cookie cutters and place onto ungreased cookie sheets. Bake 12 to 15 minutes or until cookies are lightly browned around the edges. Remove from oven and cool on wire racks.
Makes 2 dozen cookies.
Peppered Lavender Beef
1 (3- to 4-pound) beef tenderloin roast
1 tablespoon extra-virgin olive oil
1 tablespoons whole black peppercorns
1 tablespoons whole white peppercorns
2 tablespoons fennel seeds
1 1/2 teaspoon dried thyme
2 tablespoons dried culinary lavender flowers
Bring roast to room temperature before cooking. Trim the tenderloin of fat and silverskin. Note: Silverskin is a silvery-white connective tissue. It doesn't dissolve when the tenderloin is cooked, so it needs to be trimmed away. If the silverskin is not trimmed off, it will cause the tenderloin to curl up into the shape of a quarter moon.
Pat the beef dry with paper towels. Lightly oil outside of roast.
In a small spice or coffee grinder, coarsely grind the black peppercorns, white peppercorns, fennel seeds, thyme, and lavender flowers; rub mixture all over the meat. Wrap tightly in plastic wrap and refrigerate at least 2 hours or overnight (preferably).
Preheat oven to 425°F. Unwrap roast and place onto a rack in a shallow baking pan, tucking the thin end under to make it as thick as the rest of the roast. Place roast onto a rack in a shallow baking pan, tucking the thin end under to make it as thick as the rest of the roast. Roast for 15 minutes. Reduce oven temperature to 325°F and continue to roast until the internal temperature reaches desired temperature on a meat thermometer (see below).
Rare - 120°F
Medium Rare - 125°F
Medium - 130°F
Remove from oven and transfer onto a cutting board; let stand 15 minutes before carving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Transfer onto a serving platter and serve immediately with any accumulated juices.
Makes 6 to 8 servings.
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Lavender is aromatic perennial evergreen shrub. Its woody stems bear lavender or purple flowers from late spring to early autumn, although there are varieties with blossoms of white or pink.
Lavender is native to the Mediterranean, but now cultivated in cool-winter, dry-summer areas in Europe and the Western United States. Lavender was used as an after-bath perfume by the Romans, who gave the herb its name from the Latin lavare, to wash.
Constituents
Essential oil containing borneol, camphor, geraniol, and linalool, also coumarins, caryophyllene, tannins, and other antioxidant compounds.
Parts Used
Flowers.
Typical Preparations
Teas, tinctures, and added to baked goods.
Precautions
For best results, avoid heating the herb with boiling water.
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