The flowers on our culinary lavender plant are ready for clipping and drying–and for use right now, of course.

So I just came in from the patio with a fistful of lavender stems that are just beginning to shrug off a few flowers. That means they’re very nearly dry . . . but not dry enough for permanent storage.

I wrapped a paper tower loosely around the flower ends, securing the paper with a coiuple of light-weight rubber bands. Another rubber band, severed and tied around the stems, let me hang the bouquet in the kitchen, between the refrigerator and some of my Revere pans–a space the spiders love, and still will love (who doesn’t swoon over the scent of lavender?). Next spring, I’ll take the bunch down and put the flowers into an empty spice jar.

A couple of nights ago, I’d found almost a half-pound albacore tuna steak, wild-caught, at a give-away price because it was supposed to be eaten that day or the next. I don’t have any health authorities monitoring my private culinary practices, so the steak was out of date when I seared both sides, smacked a small handful of last year’s lavender flowers and some fresh-crushed black pepper on one side, and gently finished cooking the tuna in half-water, half-wine (white).

Lavender and black pepper do wonders for an already wonderful piece of one of God’s choice offerings to humankind. I don’t like my tuna totally raw inside, but this was nice and pink inside and tan and crusty on the top side when I plated it.

At the last minute before de-panning, I’d popped some frozen peas with tiny white onions into the liquid, turning the heat off at that point. The veggies barely heated through and, with the tuna, boy–what a treat! I didn’t even need tartar sauce or anything else except a few torn basil leaves. I can still almost taste that treat.

Lavender is no big deal to grow, harvest, and use. I recommend it. I will tell you what I drank with this dish: Wildhurst Vineyards 2005 Lake County Reserve sauvignon blanc–inexpensive but not easily found. I recommend visiting them at www.wildhurst.com and, if you wish, dropping them a note to find out where you might find the wine I enjoyed (be warned–it may be out of distribution; The Fearless Taster often picks up bargain close-outs). –Bob Cramer, August 1, 2010.