Culinary Lavender

Cooking with lavender is a distinctive experience, but it isn't much different than adding mint or rosemary to a dish. Lavender is an edible herb with the flower being used, rather than the leaves. All lavender varieties are edible, though English Lavenders (Lavandula angustifolia) are the sweetest by nature. Using lavender from one's own garden is satisfying, or culinary lavender can be purchased from our online Farm Boutique. Our culinary lavender is kind-heartedly and naturally grown with your table in mind.

Lavender Recipes

Lavender Rice Pudding With Blueberry Sauce

1 ½ cups leftover cooked short-grain brown rice
½ teaspoon kosher salt
2 cups heavy cream
½ cup granulated sugar
3 – 4 pieces lemon rind, each about 1/2 inch wide and 2 inches long (no pith)
½ teaspoon vanilla extract
1 teaspoon culinary lavender, tied in cheesecloth pouch

Combine all ingredients. Bring to a boil. Reduce heat to simmer and cook for about 20 to 30 minutes. Remove cheesecloth pouch. Serve warm or chilled with blueberry sauce.

For blueberry sauce:
2 cups frozen blueberries
½ cup granulated sugar
1 teaspoon lemon zest
½ teaspoon cornstarch mixed with 1 tablespoon cold water

Combine blueberries, sugar and zest in a small pot, and bring to boil. Reduce heat to simmer. Add cornstarch slurry, and stir occasionally until slightly thickened. Serve warm over rice pudding. Serves 6. Inspired by www.food52.com.

Victorian Lavender Cookies with Rose Water Icing

½ cup butter
1 cup sugar
2 eggs
1 teaspoon culinary lavender, crushed
1 ½ cups flour
2 teaspoons baking powder
¼ teaspoon salt

For Icing:
2 cups powdered sugar
5 ½ teaspoons water
6 ½ teaspoons rose water

Preheat oven to 375 degrees. Cream together the butter and sugar. Add the eggs, lavender, flour, baking powder and salt. Drop by teaspoons onto an ungreased cookie sheet. Bake for about 10 minutes. While the cookies bake, prepare the icing by mixing the powdered sugar with water and rose water. Drizzle over the cookies after they have cooled. Yield: about 4 dozen. Inspired by www.thespicehouse.com.

Peach Lavender Jam

2 tablespoons dried lavender flowers
½ cup boiling water
4 cups finely chopped peaches (5 to 6 medium peaches, peeled)
2 tablespoons lemon juice
6 cups granulated sugar
1 pouch liquid fruit pectin

Place lavender flowers in a small bowl. Pour boiling water over flowers and steep for 20 minutes. Strain and discard flowers. Prepare canner and wash/sterilize 6 half-pint mason (or equivalent) jars. Keep jars in hot (not boiling) water until ready to use. Warm lids in hot (not boiling) water to sterilize and soften seal. Combine lavender liquid, peaches, lemon juice, and sugar in a very large stainless steel or enamel saucepan. Bring to a full boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat and stir in pectin. Ladle hot jam into jars, leaving 1/4-inch of headspace. Wipe jar rims and threads. Screw on lids and rings. Process in a boiling water bath for 10 minutes. Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks. Yield: 6 cups. Inspired by www.loveandoliveoil.com.

Lavender in basket

Lavender in mortar and pestle

Lavender lemonade

Lavender Row Marker