Cooking with Lavender

There's a few things you should know first...

Culinary lavender adds a floral note to food and drinks that is delicious and distinctive. It also adds sweetness to dessert recipes and is a subtle complement to savory dishes.

It is harvested from Lavendula Angustifolia and its cultivars:

  • Hidcote
  • Munstead
  • Melissa
  • Folgate
  • Royal Velvet

Why? It has less camphor (a terpene) and a sweeter flavor.

Using Dried & Fresh Lavender

  • Dried lavender has a more intense flavor than fresh
  • Use 1/3 the amount of dried lavender if the recipe calls for fresh
  • Crush the buds with a grinder, mortar and pestle, or food processor
  • Be conservative with crushed lavender, it can be overpowering!
Lavender workshop photo