Written by Sara Dixon – Herb Society Member
If you are still with me on building your ‘Herb Larder’ in the garden, in pots, on the allotment – then let’s carry on!
Two herbs. Contrasting experiences on the tongue! The feistiness of Wild Rocket. The sweetness of the various types of Lavenders. Ideal for March – which I always find to be a bit of an ‘in between’ stage in my cooking. Not quite ready yet to move away from the cold (give me spicy heat for that!) but yearning for light Summer (if not Spring) flavours such as Lavender.


I made a lunch recently, using some Lavender taken from a friend’s garden when I was staying with her in Mallorca.
Here are some before and after photographs. We used broccoli, chillis, and pineapple (such a treat) and added some orange juice from the local oranges.


Here is the recipe:
Take a couple of drum sticks/any cut of chicken with the skin still on. Cut some Lavender, wash it, dry it well, and then chop that Lavender and stuff it under the skin of the chicken. Place the chicken then in a dish. Surround the chicken with small pieces of vegetable (eg potato, turnips – whatever is in season) AND add some chillis. Yes… the Lavender sweetness really complements the chilli. Then drizzle just a little oil over the top (I prefer Rapeseed Oil) so that you get a lovely combination of chicken juice and oil when the dish is cooked, with your chilli adding some heat to the juice. Cover your dish with foil or a lit. Cook it low and slow (if you have used chicken, remember to skewer the chicken in the thickest part to make sure clear liquid is released to indicate it is cooked. Or use a thermometer to make sure it has reached the appropriate heat.)
Until next month… happy cooking with herbs!
To find out more about Sara and Hawkwell Herbs visit www.hawkwellherbs.co.uk