If you follow me on instagram you know that it is no secret that I am currently lavender-obsessed. I love its calming scent and often gravitate toward lavender-scented products like lotions and sprays. It was just recently that I was introduced to the concept of using lavender for culinary purposes and since then, my creative juices have been flowing.
Lavender refers to a genus of 39 species of flowering plants and just so happens to be a part of the mint family. They are native to temperate climates including the Mediterranean region, which explains why it does so well in northern California. Our growing season peaks around the end of spring, early summer so grab some now while it’s fresh!
Lavender is used for medicinal, culinary, decorative and fragrant purposes. Many recognize lavender for its calming properties. Medicinally it is widely used to help with sleep, relaxation and alleviating anxiety. Many studies have also demonstrated its ability to treat depression and headaches as well as loss of appetite and nausea.
In this dish I have utilized the dried buds of my lavender as a slightly sweet, fragrant garnish. Like most roasted vegetables, simplicity is key to preparation. Here I have prepared my potatoes in my typical way with a little oil, pepper and Himalayan salt but have utilized my new favorite herb to take it to a new dimension. Hope you enjoy!
Nutrition
Potatoes: Potatoes often get a bad rep but I consider them quite nutritious when prepared in appropriate ways. They are a very good source of cardiovascular-protective vitamin B6 and potassium.
Lavender: From a nutrition standpoint, lavender oil has been studied for its medicinal uses and indications. A number of studies have reported that lavender oil may be beneficial for conditions including postoperative pain, insomnia, alopecia, anxiety and stress.
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