Flowers and herbs have been used as flavorings since human beings first learned to cook. Using essential oils as flavorings is less well-known, but also has a long history. The most important thing to know about lavender oil cooking is that you must use culinary lavender oil. You cannot just go to the aromatherapy store and grab any bottle labeled "lavender" because it may contain ingredients not meant to be ingested.
Step 1
Make your own lavender oil for cooking by crumbling a few tablespoons of culinary lavender into a glass jar. Cover the lavender with light olive oil, and let it sit in the sun for up to 48 hours, swirling the contents around every few hours. Strain the oil through fine cheesecloth into a tinted glass bottle, and keep it in the refrigerator for up to six months.
Step 2
Add two to three drops of culinary lavender oil to soups and stews a few minutes before serving. Letting the lavender oil simmer longer than that will cause the flavor to fade.
Step 3
Melt a drop or two of lavender oil into olive oil and use it to baste chicken or fish on the grill. Lavender is too delicate for smoky, tomato-based barbecue sauces, but blends wonderfully with garlic and rosemary.
Step 4
Substitute lavender oil in recipes calling for vanilla. Lavender has a slightly spicier taste than vanilla, but blends well with creams, custards and sugars of all kinds.
Step 5
Stir two to three drops of lavender oil into a jar of honey to add a little extra flavor to tea and toast. You can also add it to maple syrup.
Step 6
Sprinkle a few drops of lavender oil into fresh lemonade or iced mint tea to add a subtle, spicy undertone to the drink.
Tips and Warnings
- Always add lavender oil at the end of the cooking process for hot foods, except when baking.
- Never add more than two to three drops of lavender oil to foods or it can turn the dish bitter.
Things You'll Need
- Culinary lavender
- Olive oil
- Jar with lid
- Cheesecloth
- Tinted glass bottle with stopper
- Culinary lavender oil
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