Lavender tips have to be very fresh (even if dried they have to be fresh when the drying started and lavender "goes over" very quickly). The Lavender essence is cheap enough (£4.50 for 10ml but you only use a few drops) and the flavour is intense. Also no need to strain it out as there is with the flowers. You can, if you have the time, make lavender sugar on the same principle as vanilla sugar simply by placing fresh flowers into sugar and sealing the jar for a few months but again the essence is easier.
"CULINARY LAVENDER ESSENCE
To enable lavender to become a versatile year-round flavour, The Hop Shop has devised two special types of lavender and rosemary essence for use in cooking and has worked closely with local food producers to develop ice-creams, fudge, cakes, biscuits, marmalades, chutneys and jellies to add to the farm shop's repertoire.
The essence is designed to combine with the other ingredients in a recipe and is in a form whereby it can be properly tasted on the tongue. (The oil itself is bitter and can only be smelled, not tasted.) There are two types - one is designed for use in cakes, biscuits and all high-temperature cooking such as fudge, jams and jellies. The other is for use in ice-cream, cold cheesecakes and soft drinks.
The essence has proved popular with commercial food manufacturers, chefs, caterers and home cooks because of the consistency and intensity of flavour it produces and its ease of use.
NB. The only food type which requires oil, not essence, is chocolate, for which we recommend the Lavandin oil.
CULINARY LAVENDER HEADS
When using lavender flowers to decorate or flavour food, it is important to select the right variety as some can be bitter or too strong. We sell a selected variety with good colour and a delicate taste specifically for culinary use."
