About Culinary Lavender
Culinary lavender buds have an intense floral aroma and can be used to enhance both sweet and savory dishes. The use of lavender in cooking first appeared in England in the 1600s; it then gained popularity in France in the early 1900s. We distinctly remember discovering Martha Stewart's recipe for Honey Lavender Ice Cream in the early 2000s and traveling quite a distance to find a spice shop that sold culinary lavender.
Today dried lavender is used most often in making breads, cakes, scones, and other baked goods. It can also be used to flavor various cheeses, custards, candies, and chocolates. Lavender flavored marshmallows, lavender sugar, lavender honey, lavender jam, and lavender tea — all lovely ways to use this unique herb.
Lavender is a key ingredient in our savory blend Herbs de Provence. It can add incredible flavor to main dishes such as chicken, grilled fish, roast lamb, and Cornish hen.
Use dried culinary lavender sparingly, as it can easily overpower a dish. And keep in mind that dried lavender is significantly more potent than fresh lavender — if a recipe calls for fresh and you’re making a substitution, use one-third the amount of dried lavender in place of fresh.
It’s important to buy lavender for cooking (culinary grade lavender). The stuff you’ll find at the craft store is not necessarily safe to eat.