Have you ever tasted lavender-infused salt?
While setting the table for my Lost Lavender China Lives Tablescape, I was inspired to discover more ways to use dried French Lavender Herbs. You’ve seen me use dried lavender in the DIY French Lavender Hearts + Printable Pattern post I published in February.
But how about using it for cooking? Have you flavored food with fresh or dried lavender?
After seeing several recipes for lavender salt on line, I mixed together my own concoction. You can use pretty much any choice of salt. I used the Himalayan Fine Salt (with 84 minerals and trace elements) that I recently found at T. J. Maxx. Don’t you love that pink color?
You may remember that I bought the dried French Blue Lavender at T. J. Maxx earlier this year. When using whole dried herbs, crush them before adding to the salt. I used my mortar and pestle to crush the dried lavender and added it to the salt.
Then, I crushed some fennel – just a tish, since my family
has an aversion to fennel doesn’t like fennel all that much.
But, I love fennel, so I had to include it. If you and your family love fennel, you can try adding a little more.
Add garlic powder, cayenne pepper, and ginger. Shake or stir to blend. After capping my jelly jar, I shook it really well and let it sit for several days to let the flavors meld.
Last night for part of our dinner, I cooked green beans and new potatoes flavored with this special salt. No one knew my secret addition. Spunky Daughter, to my complete surprise, asked if that was lavender she was tasting in the beans.
Yes…do you like it?
She liked it.
And, then the words I love to hear from HH:
It is very good. Very good.
It’s confirmed. My French Lavender Salt recipe is publishable, and here it is for you to make, use, and share.
- ½ cup sea salt (or any type you choose)
- 1 teaspoon dried French Lavender, crushed
- ¼ teaspoon dried fennel seeds, crushed
- ¼ teaspoon of garlic powder
- ¼ teaspoon of cayenne pepper
- ¼ teaspoon of dried ginger
- Place all ingredients in a jar or small freezer zip bag and shake well to blend. Let rest for 2-3 days, allowing flavors to blend.
- Add to meat or vegetables before roasting. Also good over freshly sliced fruit.
I’ll be sharing a couple (or more) quick and easy recipes using this lavender salt. I hope you’ll be watching for them in the future.
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