SC - Lavender in Herb mixtures

[Elaine Koogler]

Bal,
I would really appreciate the recipe for the lavender mead, period or not.  My
lord, Phillip, would love to see it!

Thanks!

Kiri

CBlackwill at aol.com wrote:

> List,
>
> Now that I have checked my resources, I have to flip-flop on my earlier
> statement about lavender *not* being a traditional ingredient in Herbes de
> Provence.  Fines Herbes is actually a mixture of parsley, chervil, tarragon
> and chives (and used to contain mushrooms, but few people do these days), and
> was used mainly to flavor creams and sauces.  Herbes de Provence originally
> consisted of thyme, rosemary, bay, basil, savory and lavender, and was used
> on grilled/roasted meats.
>
> As for Lavender's use in period reciepts, as you all know, my period library
> is fairly small right now, so you'll have to search elsewhere.  I do,
> however, have a recipe for some highly un-documented Lavender Mead, and have
> used lavender blossoms in place of rosemary in a number of rustic breads,
> where a lighter, more floral flavor was desired.  It is also a wonderful
> ingredient in an infused oil and vinegar dressing for greens and vegetables.
>
> Now, as for certain lavender's being un-safe for culinary uses, I have to
> thank Lord Ras for educating me on this.  I was not aware that there were
> any, and now I do.
>
> Balthazar of Blackmoor
>
> Mr. Wizard, what happens when you combine pasta and antipasta?
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