Lavenderrub Recipes

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LAVENDER RUB

My Mom clipped this recipe out of the local newspaper. A multi-purpose herb/spice rub for meats-chicken, lamb, even fish; vegetables such as corn on the cob, baked potato, etc. Use your imagination but use sparingly! Update: This is wonderful on simple roasted whole chicken!

Provided by COOKGIRl

Categories     < 15 Mins

Time 5m

Yield 1/2 cup

Number Of Ingredients 4



Lavender Rub image

Steps:

  • Place all ingredients in mini-chopper or clean, dry coffee mill and blend to powder form.
  • Keep covered and stored in cool, dry location.
  • Yield: approximately 1/2 cup.

Nutrition Facts : Calories 87.3, Fat 1.1, SaturatedFat 0.5, Sodium 27912.7, Carbohydrate 22.2, Fiber 8.8, Sugar 0.2, Protein 3.6

2 tablespoons black peppercorns (or 1 tablespoon white and 1 tablespoon black)
3 tablespoons salt-free garlic powder
2 tablespoons salt
1 1/2 tablespoons dried lavender

SPICED LAVENDER SEASONING

From Sharon Shipley's 'The Lavender Cookbook'. I replaced thyme in the original recipe with a mixture of summer savory and marjoram because we don't like thyme. Also, I substituted one quarter teaspoon of regular sea salt with 'Durango' smoked salt. There are many, many uses for this seasoning and not limited to a rub for chicken, fish, fried tofu, ribs...Or, mix with a little bit of olive oil for a spread on bread, add to a simple vinaigrette, roasted vegetables, eggs, etc. Experiment!

Provided by COOKGIRl

Categories     Vegan

Time 7m

Yield 1/2 cup

Number Of Ingredients 7



Spiced Lavender Seasoning image

Steps:

  • Toast the cumin seeds and coriander seeds in a dry skillet (I like to use my cast iron skillet for these type of recipes) over medium heat until fragrant; about 2-4 minutes. Lower the temperature if necessary to avoid burning the seeds.
  • Transfer the seeds to a spice grinder; add the lavender buds. PULSE until finely ground.
  • Now add the summer savory, marjoram or thyme, achiote, black pepper and salt. PULSE.
  • Transfer to an airtight container and store in a cool, dark place up to 2 months. Note: I made a small batch (1/4 cup) for the test recipe.

Nutrition Facts : Calories 199.9, Fat 8.6, SaturatedFat 1.2, Sodium 2376.1, Carbohydrate 36.4, Fiber 17.8, Sugar 0.6, Protein 8.1

2 tablespoons cumin seeds
1 tablespoon coriander seed
2 tablespoons dried culinary 'provence' lavender buds (*be certain the lavender buds are culinary grade and not sprayed with pesticides!*)
2 tablespoons summer savory (this replaced thyme) or 2 tablespoons marjoram (this replaced thyme)
2 tablespoons achiote powder (Also known as annatto. I prefer ground achiote over the paste.)
1 tablespoon fresh cracked black pepper
1/2 teaspoon sea salt

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