Two lavender plants are currently blooming—one for the first time in about three years. Maybe remembering to water has something to do with it. In addition to making an infused simple syrup for cocktail purposes, I plan to do a lavender salt I just read about in a tome called The Breakaway Cook by Eric Gower. Gower uses flavored salts in a number of his recipes, and they’re all simple. Just take a teaspoon of the flavor of choice (in addition to dried lavender blossoms, he uses pulverized, dried tangerine peel, pulverized kaffir lime leaves, smoked paprika and a Japanese powdered green tea, but you could surely come up with others) and add it to ¼ cup coarse sea salt. Keep at hand for seasoning anything from lamb chops to chicken breasts and grilled vegetables.
Local lavender festivals in Blanco and at Becker Vineyards suggest that this aromatic herb is finally getting its due in