Cooking with lavender

Cooking with lavender

In ancient times, lavender was often used to make old meat more palatable. As we now have refrigeration, we can simply use it to add a subtle, pleasing taste to our meat, as well as flavoring for many other foods.

Imagine lavender honey, jelly, tea, ice cream, sugar, lemonade, vinegar, cookies, and the list just goes on.

We suggest the milder scented varieties for use in foods. These include White Spike, Buena Vista, Melissa, Royal Velvet, Royal Purple, Folgate, Jean Davis, and Provence. To be on the safe side, buy lavender that is marked for culinary purposes. While I love the smell of Grosso, it has a strong camphor scent which is too strong for food, but is excellent as a moth repellent in your closet.

Recipes (click on the recipe to view as a pdf document):

LEMON LOAF LAVANDULA