I’ve been creating fresh and dried lavender recipes lately, including the one featured here for Lavender Limoncello. I’m becoming more and more smitten with the beauty, fragrance, and haunting, spicy-floral taste of this wonderful herb. (Read more about my new lavender cookbook, The Art of Cooking Lavender here.
I just returned from a U.S. Lavender Growers conference. My head is still spinning from all I learned about lavender and the many friendly people I met. In our kick-off event, we sampled lavender champagne punch and other assorted lavender goodies, including spiced pecans and cheese straws, herbes de Provence-seasoned goat cheese spread, and several of my lavender cookies.
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