Certain herbs seem to belong in certain dishes: Sage defines poultry stuffing. Tarragon dazzles in sauce b?arnaise and, as it happens, lavender is killer in pork fried rice.
Oh, wait. You don’t put it in your fried rice? Well, you’re missing out.
Those who sample my lavender-enhanced version often comment on its tempting herbal element, but they never can identify it, perhaps because it seems refreshing and modern and not at all how they imagine lavender tastes. I’m obliged to clear things up for you: Lavender does not have to taste like it smells in lotions and soaps.
In fact, this herb has a chameleon-like spicy, citrusy, piney character that mingles with and amps up the flavor of fruits, nuts, creamy cheeses and robust meats. It can lend a palate-pleasing pop in far more dishes and cuisines than you would ever guess.