It's Lavender Season

If you have never used lavender in cooking, here are some ideas and recipes to try. It is important to use organically grown, culinary lavender for obvious reasons. There are some types of lavender that taste "soapy". Make sure you have one that has a more "floral" or "fruity" taste, especially if introducing lavender-laced foods for the first time, to family and friends who may already be skeptical. Basically, there are three ways to use Lavender in cooking:

1. Lavender Sugar

Leave lavender in sugar for 1 week, strain and use sugar in other recipes

2. Lavender Infusion

Steep in water, oil or vinegar, then used infused liquid in other recipes

3. Lavender as Dried Herb

Substitute in recipes where you would normally use herbs such as
Rosemary or Thyme

Easy Recipes:

Lavender Lemonade
Lavender Lemon-Ginger Dressing
Lavender Roasted Beets
Lavender Roasted Potatoes
Lavender Scones

Lavender Festivals occur all over the country. A couple of them that I know about are:

Here in Sonoma County, California, Sonoma Lavender will have its Lavender Festival Saturday and Sunday, June 14 and 15. It's a small festival put on by one grower, but I've been going for years and I always learn something new. That's where I had Lavender Lemonade for the first time and it was sublime. It not only refreshes, but relaxes you. You feel like you've had a glass of wine, but no alcohol so no need for a designated driver, Ha! ha! I do make a Lavender Rosemary Cordial, which contains vodka and brandy, but that's another story.

The Lavender Festival in Sequim, Washington is huge. I hope to go up there this year.

In Sequim, Washington, the Lavender Festival will be Friday, Saturday and Sunday, July 18, 19 & 20.

Calendula - 2008 Herb of the Year

Here's an example of a page from my website wisewomenofthewest.com The website also features my hand-made herbal products, astrological services that I provide, and information on subjects, such as the healing qualities of sea weed and black cumin seed.

Every year the International Herb Association chooses an Herb of the Year. This year it's Calendula officinalis. Calendula has so many uses, both culinary and medicinal. It has been used to color and flavor soups, cheese and butter - thus the name "pot marigold". Traditionally the dried leaves were used as a saffron substitute.

Medicinally, Calendula officinalis is anti-inflammatory, astringent, anti-fungal, and it promotes wound healing. Calendula may be used safely whenever there is inflammation on the skin whether due to infection or physical damage. It may be applied for any external bleeding, bruising or sprains. It is of benefit for slow-healing wounds and is an ideal first-aid treatment for minor burns. Since it is in the Asteraceae family, it may be an allergen for those with that kind of sensitivity.

Taken from: Medical Herbalism: The Science and Practice of Herbal Medicine, by David Hoffmann.

Calendula is featured in two easy to find and informative magazines: The Herb Companion which has a great article. Here are some of the recipes:

calendula cornmeal crisps
banana cake with calendula
maple cream cheese frosting
egg salad with calendula and chives

The other great magazine is: The Herb Quarterly

A great little book that is all about calendula by Mindy Green is: Calendula, one of the series by Keats Publishing, Inc. 1998. One from the series is called: A Keats Good Herb Guide.
Some great recipes from the book:

simple calendula rice
calendula cheese ball
calendula salad dressing
calendula ice cream
calendula cardamom custard
orange whipped cream