Lavender can be used as a culinary herb in flavored vinegars, jellies, as a flavoring in lavender ice cream, or as an ingredient in lavender short bread. Pick lavender just before the last flowers on the stalks open fully. The oil content in the blossoms is the most potent at this stage. Cut stems on a dry day, before the heat of the sun draws out the oils. Fresh, pliable stems can be braided, twisted and knotted into lavender rope. To dry – hang the bunches in a dry, airy location or on drying racks. Once dry, strip the flowers from the stems and store in an airtight container.
See the full recipe details along with our suggestions as to which variety is best by clicking on the blue link in each summary.
Lavender Gelato A refreshing type of ice cream. The lavender flavor makes it an exquisitely special dessert.
Lavender Lemonaid Add a crispness of flavor to ordinary lemonaid. Use any of the ‘angustifolia’ varieties of lavender such as ‘Munstead’, ‘Hidcote’ or ‘Lady’.
Lavender Honey This honey is especially nice when used in tea. Use Munstead, Hidcote or Lady varieties of Lavender.
Lemon Lavender Ice Cream A cool and refreshing summertime treat!
Your recipe could go here! Submit your favorite Lavender recipe with a clear, color photo and we’ll do the rest!