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Recipes

As a member of the mint family, lavender is a versatile and unique herb for cooking.

Lavender is best paired with fennel, oregano, rosemary, thyme, sage, and savory. It lends a floral and slightly sweet flavor to most dishes. Lavender is used as a condiment, in salads and in dressings. It is also used to flavor baked goods, sugar, and herbal teas.

Lavender flowers and leaves can be used fresh. Both buds and stems can be used dried. Typically Lavandula x intermedia cultivars have a higher camphor content and are not recommended for culinary use.

The exception to this is L. x intermedia "Provence" which is indeed knows as one of the primary lavenders for cooking uses. In the 1970's, French spice wholesalers introduced an herb blend, "Herbs de Provence" which includes Lavender among other herbs. Herbs de Provence is used to flavor grilled foods such as fish and meats, as well as vegetable stews.

Lavandula angustifolia varieties, which have a lower camphor content, have a sweet taste and are typically preferred in culinary use.

Lavender Lemonade
Lavender Scones
Lavender Punch
Lemon Loaf Lavandula
Lavender Kebabs
Calming Baby Bath