Lavender lore dates back 2000 years and was a favored culinary herb in ancient European and Mediterranean cooking, and is still widely used there today. This “new” old herb is now finding its way into North American cuisine. Those little lavender flower buds that burst forth every spring still captivate men and women in this 21st century.

Lavender is indeed one of those rare herbs that can, and does, serve a variety of purposes in our culture's day to day living.

The simple addition of culinary lavender will add an exotic new dimension to your everyday meals and desserts. Start by adding a teaspoon to a favorite recipe and increase from there, as a little goes a long way. Unless the whole flower bud is preferred ~ grinding the herb in a spice grinder, or mortar and pestle, will release more of the essence of lavender’s flavor.

Lavender, a Mediterranean mint, belongs to the same family that includes basil, oregano, thyme, sage and savory. It can replace or be combined with any of these more familiar herbs. Celebrated for its fragrance, lavender lends itself beautifully in recipes that call for aromatic spices such as cinnamon, cloves, aniseed or allspice.

Add lavender to steamed or sautéed vegetables. Use it as a rub on steaks, roasts, and poultry. Lavender pairs exceptionally well with roast lamb. Add to soups, stews, rice, pasta, and potato dishes. Pies, cakes, cookies, homemade ice cream and puddings become truly unique desserts with the addition of lavender.

Steep 1 teaspoon in 8 oz. hot water for 3-4 minutes, strain, add lemon and honey for a relaxing fragrant tea. Or blend with any of your favorite teas, hot or iced. We also have our very own Lavender Tisane 'tea' which is an herbal blend without any caffeine, click below.

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