The English lavender that I planted some time ago.
Lama jugak lah tertunggu2 dia nak berbunga..
A few weeks ago it started flowering and now dah makin banyak.
They say this is the only variety that you can use in cooking because the smell is less camphor-like compared to the other types.
So today I tried that well known fact about the english lavender.
I tried cooking with them.
First you have to select the nice looking ones, then wash them, making sure that there’s no bugs hidden on them.
then let them dry a bit.
Then I made shortbreads with them.
I used this shortbread recipe but I added about 3 teaspoons of fresh lavender and the grated zest of 1 lemon to the ingredients.
But first I blitzed the lavender with the sugar so all the lavender is incorporated in the sugar.
That’s why my shortbreads dont have big purple lavenders in them.
Instead, they have dark and yellow flecks in them .
Bila keluar oven tadi, bau dia sedap aje.
A subtle aroma of lavender and a subtle aroma of lemon.
Not as strong as potpourri and definitely not at all like the lavender-scented toilet and floor cleaners!
But most importantly, rasa dia pun sedap .