Preparing lavender for cooking

Lavender is said to have an androgynous flavour, lending itself equally well to both sweet and savoury dishes. It is harvested when the buds are still closed. This best preserves their essential oils. Picking on a dry day reduces drying time. The lavender is hung upside down in bunches, out of direct sunlight. A rubber band is used to hold the lavender, to allow for shrinkage as the stems dry. It is left for two to three days. Once dried, it is stored in an airtight jar in a cool, dark place. Dried buds are used within a year. After this they lose their potency.