ml/1 tsp fresh lavender flowers
Low in calories with negligible macronutrient content in typical culinary quantities. Contains volatile aromatic compounds and trace minerals; primarily valued for aromatic and potential digestive properties rather than nutritional density.
About
Lavender flowers are the dried or fresh blossoms of Lavandula angustifolia (English lavender) and related species, aromatic herbs native to the Mediterranean region. The flowers are small, tubular, and typically purple to lavender-blue in color, though cultivars exist in pink, white, and deeper violet hues. Fresh lavender flowers possess a distinctive floral aroma with subtle honey and slightly herbaceous notes, while dried flowers develop a more concentrated, earthy-sweet profile. The flavor is delicate yet complex, with a gentle bitterness and cooling sensation on the palate. Quality varies by cultivar, growing conditions, and harvest timing; peak flavor occurs when flowers are just opening.
Culinary Uses
Fresh lavender flowers are used primarily in refined and contemporary cuisines to impart subtle floral notes to both sweet and savory dishes. In desserts and beverages, they appear in lavender-infused honey, shortbread cookies, macarons, lemonade, and tea. Culinary applications in savory cooking include lavender-rubbed meats, herb blends for roasted vegetables, and infusions in vinaigrettes and broths. The intensity of floral flavor requires restrained use; 1 teaspoon of fresh flowers typically flavors a dish for 2-4 servings. Lavender pairs well with honey, citrus, stone fruits, cream, and game meats.