Lavender plants produce vast amounts of pretty and beautifully scented flowers. Not only are these purple flowers a common ingredient in bouquets and potpourri, but lavender flowers (fresh and dried!) are edible. They’ve actually been used in home kitchens since the Middle Ages. My bees love lavender so their honey has a wonderful scent and a taste of lavender. Mmm!
This pretty herb with an unmistakable scent has been used as an aphrodisiac, a cure for flatulence (maybe that’s why it’s an aphrodisiac! ha ha), a treatment for migraines and as an antidepressant.
If you have room in your garden for a patch of lavender, go on and grow your own. It’s dead easy and you’ll find yourself reaching for it constantly.
Now, it’s time for your Trick:
In cooking, lavender can be substituted for rosemary. (You’ll need to use twice as much lavender as you would rosemary.)
When grilling, toss lavender flowers, leaves and stems over the hot coals to infuse the food you’re cooking with aromatic lavender smoke. This works best for salmon, pork or lamb.
And your Recipe:
Lavender Roast Chicken
2 cups Chardonnay (or use 2 cups white grape juice with a splash if cider vinegar, or 2 cups chicken broth)
In a large bowl, whisk together first 7 ingredients (Chardonnay through garlic). Add chicken; cover bowl with plastic wrap and allow it to marinate overnight, turning every few hours. Preheat oven to 400 degrees. Remove chicken from marinade and place it in a large baking dish or roasting pan, breast side up. Pour remaining marinade over the chicken and season it evenly with salt and pepper. Bake for 1 to 1 1/2 hours or until juices run clear. Serve sliced chicken topped with pan juices.
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