Cooking with Lavendar?

I've never cooked with lavendar myself, but I went to a really expensive restaurant once where I ate a creme brulee flavoured with lavendar. In my opinion, that one dessert made the entire bill worthwhile! It was divine!

I like the scent and taste of lavender. I have made rice with it and now and then i will make some tea if I'm upset.If you are going to try cooking with it just be sure not to use the oil. I also put it in a sock with some rice as a neck warmer. Fill a tube sock put the lavender ( Iput ome lavender oil in too)in it. tie the open end very tightly with a pretty ribbon. Now when you have a neck ache just warm the sock up in the microwave until it is comfortably warm put it on your neck and enjoy the heat. I keep mine in the freezer and use it as an ice bag too.

I've never heard of cooking with it either. Did they have lavender foods at the festival and did you try any? Why did the festival suck? :)

I have never tried Cooking with Lavender before. When I think of Lavender I think of perfumes and soaps. Here is a recipe I found for you at: http://www.thelavenderfields.com/cooking.htm LIGHT LAVENDER & SPICE RYE BREAD For this rye bread recipe you will need a bread machine. (If you do not have a bread machine you can make a traditional light rye or Swedish rye bread recipe by hand & add to it the flavorings of fresh orange peel, dried lavender, fennel & caraway seeds.) 10 oz filtered or bottled water (This bears repeating, the hard tap water in San Diego County (as well as, other municipalities) contains so many “things” in it, such as chlorine & other chemicals, that can be really hard on yeast, it is recommended that you avoid unfiltered tap water when making yeast breads). 1 ½ teaspoons sea salt 3 cups unbleached all-purpose flour, such as King Arthur Brand ¾ cup dark rye flour, such as Bob's Red Mill Brand ¼ cup Corn flour (finely ground corn meal) or corn meal (not cornstarch), such as Bob's Red Mill Brand 2 Tablespoons dark brown sugar, packed 1 teaspoon EACH dried lavender florets, fennel seeds & caraway seeds zest of one orange 2 ¼ teaspoons active dry yeast Follow your Bread Machine Manufacturer's directions. For my machine the directions are as follows: Measure out the ingredients into the bread pan, fitted with the paddle, in the order listed. Set the machine for the basic cycle. Remove promptly when done so as to not have a soggy crust. Cool loaf on a rack. Note: I store my rye, corn meal & other whole grain flours, such as buckwheat, whole wheat & semolina, etc… in the freezer, as well as, my active dry yeast (this extends the life of these perishables considerably). I measure straight from the freezer the frozen flours & yeast into the bread pan. In order to allow them to come to room temperature I set the machine on basic cycle but add a ½ hour by using the delay timer. This method really works great for me!

I've had lavender flavoured cheese. One of the most revolting cheeses I've ever had.

I watch a lot of the Cooking Channel and have seen the chefs use flowers in their cooking but I don't think that I would.. I can't imagine fried chicken with lavendar, or biscuits and lavendar gravy... Nope, I don't think that I will be using any flowers in my cooking.. I don't like my food nor my drinks to smell like flowery perfumes.. I like for my food to smell like food only..