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My Favorite Lavender Varieties

  • Melissa:  Light pink blooms, that turn grayish-white when dry.  Beautiful at night and in mixed bouquets; has a slight peppery taste.

  • Folgate:  Gorgeous Color, wonderful for bouquets and culinary uses.

  • Royal Velvet:  One of my all-time faves.  Deep purple blooms that keep their color when dry, good for crafting and culinary uses.

  • French Fields:  Blue "puffy" blooms that remind me of Provence in flavor.

  • Brabant Blue:  Light blue blooms that are perfect for culinary uses, long stems.

  • Norfolk:  Medium blue blooms great in cooking, long stems.

  • Betty's Blue:  Deep purple blooms, short stems, great for wreaths and crafting.

  • Buena Vista.:  Deep purple blooms, short stems, great for culinary and crafting.

Favorite Lavender Cookbooks

  • The Lavender Cookbook – Sharon Shipley

  • The Lavender Gourmet – Jennifer Vasich

  • Discover Cooking with Lavender – Kathy Gehrt

  • The Art of Cooking with Lavender – Nancy Baggett

Ways to Prepare Lavender Buds

  • Roasting Lavender:  Measure out a cup of dried lavender buds and add them to a skillet.  Cook for 1-2 minutes over medium-high heat.  Keep stirring buds, so that they don’t burn.  Let cool in skillet and then buds can be stored in a sealed container for up to a year.  Use on meats, fish and poultry, as well as in recipes, such as soups.

  • Lavender-Infused Honey:Add ½-cup dried lavender buds to a quart jar with a tight-fitting lid.Add 2 lbs. of good quality honey.Let sit in a cool, dry area, turning the jar daily to distribute the buds within the honey.After a week, the honey can be strained through several layers of cheesecloth.Store honey in a sealed container at room temperature.

  • Lavender Sugar:Add 1 TB. of dried lavender buds to each cup of sugar used. Add this mixture to a jar with a tight-fitting lid.Let sit for three days in order for the lavender to infuse into the sugar.After this time, the buds may be removed using a sieve.Store infused sugar in a dry place.Use in baked goods and beverages.

  • Lavender Syrup:  Add one cup water and 3 TB lavender buds (fresh or dry) to a saucepan and bring to a boil.  Dissolve 2 cups sugar into the water and boil for 15 minutes.  Let cool and steep for one hour.  Then lavender buds can be strained out.  Syrup can be stored in the refrigerator for up to 2 weeks.  Use in beverages, icing and baked goods.

  • Lavender Smoke Sticks:Bundle stems together using twine.Soak in water for 15 minutes.Lay stems on the hot grill and place meat on top to infuse lavender flavor.Stems may also be used as kebabs for fruit.Lavender stems can also be used in smokers to infuse flavor.

  • Ground Lavender:  Lavender is best broken down before being used in recipes.  Use a grinder specifically designed for herbs to grind dried buds to a coarse powder. 

           

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