Ever since I discovered the inimitable aroma and taste of roasted lavender buds, I have been finding more and more ways to enjoy them. Tonight I prepared a pot of Heritage Blue Potatoes, cutting them into quarters and boiling them in a little salted water. I was going to run out to the garden and cut a stem of fresh rosemary to throw into the pot when it occurred to me that roasted lavender buds would compliment them just as well.
To roast lavender, take a cup of dried culinary lavender buds and put them onto a cast iron skillet at high heat, stirring, for a full minute. The perfume-y scent of lavender is released from the buds and what remains is a rich, warm, toasty taste that pairs beautifully with Autumn root vegetable dishes. My roasted buds are stored in a glass jar and I experiment freely with them.
I always save the left over potato stock for use in soups and sauces.