Most people are familiar with the use of lavender in decorating or cosmetics; however, it can also be used to flavor jellies, honey, cookies, breads, cakes, fruit desserts, drinks, grilled meats, chicken, or fish. Below are recipes for some of our favorite culinary uses for lavender.
Lavender lemonade can be made by steeping for 5 minutes 1/4 cup dried lavender flowers in water that has been brought to the boil. Strain and use as part of the water in making frozen lemonade.
Lavender Jelly makes 8 4-oz. jars 2 1/4 C apple juice 1 C lavender flowers (1/2 C dried) 3 1/2 C sugar 1/2 t butter 3 oz. liquid pectin
Combine apple juice and lavender flowers. Bring to boiling, turn off heat, steep 15 minutes, strain. Add butter to 2 C juice infusion and make jelly, following directions on pectin package.
Lavender Drop Cookies 2 1/2 doz. 1/4 C butter or margarine 1/2 C sugar 1 egg 1 T lavender buds, crushed fine 1 C flour 1/4 t salt 1 t baking soda 1 t lemon zest 1 t finely chopped mint Cream together butter and sugar. Add egg and lavender. Mix well. Add flour, salt and baking soda and mix well. Add zest and mint. Drop by teaspoonfuls on ungreased cookie sheet. Bake at 375 degrees for about 10 minutes.
credit: Madeline Wajda
- priced by the ounce
- 1oz = 1 Cup
- Packaged in a small zip lock bag.