Foodie fad: Lavender


Foodie fad: Lavender will end up on our plates this harvest

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UPDATED:

09:03 GMT, 20 September 2012

This year, a good portion of the English lavender harvest will end up on our plates rather than in soaps or perfumes.

The flower has been used in traditional recipes such as lavender chocolates and lavender jelly (Elizabeth I insisted on a jar of it) for generations.

Now chefs are experimenting with daring combinations such as duck breast with lavender at Garvock House, Fife, or confit rabbit and lavender jelly at The Ethicurian, Bristol.

This year lavender will end up on our plates than in soaps

This year lavender will end up on our plates than in soaps

A slew of gourmet lavender products have also hit the shops, including lime, pepper and lavender vinegar (3.70, womersleyfoods.co.uk), lavender marshmallows (4, patchettsconfectionery.co.uk) and lemon and lavender cupcakes (Waitrose, 1.09).

Add dried lavender to a bag of sugar or jar of honey to give it a delicate musky flavour.

Or add two parts flowers to ten parts salt in a grinder and use on fish or boiled potatoes.

Use sprigs in stuffings, marinades or as a crust for meat.