I love my lavender bush – I make these tiny fragrant flowers into biscuits, scones, cakes, sweet oil, a sugar for herbal tea, and enliven the cheapest tub of vanilla ice cream that I can find with it.
As a ‘foodie’ person, I can highly recommend having a small lavender plant as part of a windowsill herb garden, or if you have any outdoor space, plant one outside and watch it grow and grow.
If you don’t have the space – lavender grows in abundance in the wild, so keep your eyes peeled – or I have so much of the stuff I’m sure I can send some out…
To make Lavender sugar, which retails for £5 upwards at ‘high end’ supermarkets:
Pour as much brown or white sugar as you like into an airtight container, such as an old clean jam jar.
Taking six lavender heads, pick off the flowers and buds one by one, crush lightly between your fingers, and drop into the sugar.
Seal the container and shake gently to distribute the lavender throughout the sugar.
Use as a sprinkle on cakes or when icing biscuits (cheap rich teas will do) with a little lemon juice and zest, or add a teaspoon to boiling water to help you sleep at night.
For more information about cooking with lavender, read this excellent postby Vanessa Kimbell, from Juniper and Rose cooking school.
Jack Monroe. Twitter: @MsJackMonroe. Facebook: http://www.facebook.com/agirlcalledjack