Lavender is growing on cocktail menus but also as an addition to non-alcoholic mixed drinks, which are gaining interest as they become more complex. Lavender is also being used in more baked goods and savory entrees to add dimension and help balance dishes, and has also popped up in syrups for tea and even coffee. Lavender’s health benefits — it’s thought to reduce stress and anxiety and promote sleep — are aiding in its increased adoption.
The addition of lavender to menu items requires a deft hand because it runs the risk of overpowering any dish or drink with its penetrating floral, herby scent and taste.
Market research firm Datassential reports that lavender is found on 6.2% of U.S. menus, up 45% over the past four years.
Click through the gallery to learn more about this Flavor of the Week and see how one restaurant is using lavender on its menu.
