A lavender field in Provence - the scent of a thousand blooming flowers, a symphony of the senses, a piece of pure vacation feeling. But who says that this pleasure has to be limited to just one season and one region? Lavender is increasingly conquering the hearts of cooks and chefs who love to experiment, bringing a touch of vacation and freshness to the plate.
Flavoured scented rice
The fine green and fragrant flowers of lavender, once known for soaps and scented pillows, are now conquering the culinary world with their tart-sweet flavour
. For Heiko Antoniewicz, culinary researcher and cookbook author, they are a true revelation. He raves about lightly pressed lavender wood
and dried flowers
in fragrant rice, or finely chopped over a melon salad with feta, sun-dried tomatoes and pistachios.
Freshness and sharpness
In contrast to its niche existence
in German kitchens, lavender is part of the fixed repertoire
in Provence. Aurélie Bastian, cookbook author and owner of the blog "French cooking," raves about the freshness and pungency
that lavender adds to dishes. As part of the popular spice blend "Herbes de Provence", lavender fits perfectly into the Mediterranean culinary tradition.