We all know the common problem with lavender-flavored sweets: they taste like dish soap, dryer sheets, or an unfortunate perfume. Yet I'm sure you've eaten lavender and enjoyed it—it's one of the key ingredients in the mild, savory blend known as herbs de Provence. On its own, lavender has a distinctive taste that's floral with hints of mint and rosemary (two plants to which it's related) and, used correctly, it makes the perfect flavoring for spring. How to use it correctly? Read on.
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Spring is finally here, as evidenced by the first rhubarb arriving in the market. See 6 of our favorite recipes for using this sweet-tart fruit!
Depending on where you live, you're either at the cusp of strawberry season or enjoying the first few ripe red berries. Either way, it's time to start planning what you'll make once you've got bushels of strawberries at your disposal.
Mint extract is fine and dandy, but there is nothing like cooking and baking with fresh mint leaves—especially in spring. The leaves are chockfull of aromatic oils that pair perfectly with lemon and decadently with chocolate. Also try it with fruit: strawberries now, and melon, blueberries, and raspberries later in the season.