Our Favorite
Culinary Lavender Recipes

Culinary lavender in bulk.

Lavender, a member of the mint family, should enhance the other flavors in a recipe and not overpower them.

Lavender Sugar Cookies

  • 2 teaspoons chopped or ground Culinary Lavender
  • 1 cup unsalted butter
  • 3/4 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon lemon zest
  • 3 cups (max.) all purpose flour
  • Preheat oven to 350 degrees. Cream together butter, sugar and Lavender. Add lemon juice and zest. Add enough flour to make a dough easy to roll but not sticky. Place dough on a baking sheet lined with parchment paper cover with another piece of parchment paper and roll out to 1/2 inch thickness.
  • Cut with cookie cutter into small rounds. Prick cookies 3 times with tines of fork. Bake on top rack for 25 minutes or until barely golden in color. Remove cookies and dust with Lavender Sugar (see below) while still warm. Cool and store in airtight container.
  • Yield: About 3 dozen cookies

Lavender Sugar

  • Mix the Lavender and sugar into a container that has a lid. Let the Lavender flower and sugar mix sit tightly sealed for a week in a cool dark place to allow the flavor to fully develop. Sift out the Lavender buds and store until needed.

Flavoring foods with Lavender can be done easily by either infusing the flowers in the liquid ingredients of a recipe, adding them to dry ingredients and baking or roasting them and using as a seasoning

Lavender Lemonade

  • 1 cup sugar
  • 1 tablespoon Culinary Lavender
  • 1 cup freshly squeezed lemon juice
  • Ice cubes
  • Combine sugar with 2 1/2 cups water in a medium pan. Bring to a boil over medium heat, stirring to dissolve the sugar.
  • Add the Lavender to the sugar water, cover, and remove from heat. Let stand at least 20 minutes (and up to several hours).
  • Strain mixture and discard Lavender. Pour infusion into a glass pitcher. Add lemon juice and another 2 1/2 cups water. Stir well and watch lemonade change color.
  • Pour into tall glasses half-filled with ice or refrigerate until ready to use. Yield: 6 cups

Avoid using hybrid Lavenders such as "Grosso" or "Provence" as they have a camphor component and will have a soapy taste.

Lavender Champagne Cocktail

  • 1 teaspoon Lavender Syrup
  • 1/4 teaspoon lemon juice
  • Champagne or other sparkling white wine
  • Combine Lavender Syrup and lemon juice in a champagne flute.
  • Pour champagne into glass. Yield: 1 serving

Do not eat Lavender flowers from florists, nurseries or gardens.
These flowers may have been treated with pesticides not labeled for food crops.