Le monde est un jardin.
For as long as I can remember, we have always had lavender in our garden. I remember buying my mum a lavender plant for Mother’s Day when I was in primary school, and over the years we have had several different varieties of lavender growing in our front yard. The plants are now so large that they, along with some equally large rosemary plants, form a sort of hedge at the front of the property. They are daily frequented by bees and butterflies, and are fragrant and beautiful year-round.
Over the summer, I took a day trip with my parents to a lavender farm outside of Daylesford. It was a scorchingly hot day, but the property was beautifully shady, and the fields of lavender created a fragrant purple horizon that was stunning to behold. We sat in the little cafe in the farmhouse, sipped cold drinks and ate cake, and made some lovely family memories. Later, when I was in the gift shop, I was surprised to discover that there are a wide variety of culinary uses for lavender. I was aware of the existence of lavender honey and lavender jam, but I had never realised there was also lavender chocolate and boiled sweets. I came home determined to discover more about this ingredient and to put it to use in my own cooking.
So when I came across a jar of culinary-grade lavender flowers at Williams-Sonoma, I of course had to buy them. My first lavender experiment turned out to be a great success, so I’m happy to be sharing this recipe with you today. This fruit crumble is more of a summer recipe, as you can’t really get good peaches or plums during winter in Australia. So, while I might have to wait a few months before I can make this again, hopefully my northern-hemisphere readers will be able to enjoy it in the meantime.
I hope you enjoy this recipe, and I would love to know if you have cooked with lavender before – drop me a note in the comments telling me what you made! In the meantime, whether it is summer or winter where you are, I hope there is a garden nearby that brings you beauty and happiness.