Lavender adds subtle flavor and aroma

Lavender is lovely in sachets, lotions and the bath. But why not bring it into the kitchen.

The herb offers a subtle hint of aroma and flavor to sweet bread, shortbreads, ice creams, crème brûlée and savory dishes in herb blends such as herbes de Provence.

At Leisure Lavender Farm in Otis Orchards, the herb makes an appearance in salad dressing and a quick salmon recipe. The family-owned business is run by Judy and Ron Seaman, along with their daughter Elecia Seaman.

They sell culinary lavender packets for $7 each at the Liberty Lake Farmers’ Market on Saturdays. They also are having an annual plant sale this weekend at the farm, 3529 N. Lynden Road. The farm is open from 10 a.m. to 4 p.m.

Go to www.leisurelavender.com for more information, or call (509) 226-3071.

I’ve also thrown in one additional recipe for good measure, from “The Organic Cook’s Bible.”

Oil-Free Lavender Dressing

From Judy Seaman, Leisure Lavender, Otis Orchards. Serve over a mixed greens salad.

1 tablespoon powdered fruit pectin

1/4 teaspoon dried sweet lavender

1/2 teaspoon sugar or Splenda

1/8 teaspoon dry mustard

1/8 teaspoon pepper

1 tablespoon vinegar

1 small clove garlic, minced

Mix all ingredients with 1/4 cup water, cover and chill for 30 minutes.

Yield: 1/2 cup

Nutrition per serving: Unable to calculate.

Buttered Salmon with Lavender

From Judy Seaman, Leisure Lavender, Otis Orchards.

4 fresh salmon steaks

For the marinade:

1 teaspoons dried sweet lavender

3 tablespoons butter, softened

1 tablespoon fresh basil or lemon basil

1 tablespoon fresh parsley

2 teaspoons lemon juice

Combine marinade ingredients in a bowl. Place salmon on greased, unheated rack of a broiler pan or hot and slightly oiled grill or barbecue, skin side down. Baste frequently with the marinade.

Grill time is 4 to 6 minutes per 1/2-inch thickness.

Yield: 4 servings

Nutrition per serving: Unable to calculate.

Rosemary and Lavender Marinated Olives

From “The Organic Cook’s Bible,” by Jeff Cox

4 cups cured olives of your choice

1 teaspoon dried lavender

3 or 4 sprigs fresh rosemary

Freshly grated zest of 1 lemon

4 cloves peeled garlic

1/4 cup high quality extra-virgin olive oil

Mix all the ingredients together and marinate in the refrigerator at least overnight and up to two weeks. The longer they marinate, the better they get. They’ll last for a month.

Yield: About 1 quart

Nutrition per serving: Unable to calculate.