Lavender may be best known for its beautiful colour and calming fragrance, but the right lavender is also a lovely—and surprisingly versatile—culinary herb.

English lavender (Lavandula angustifolia) has a softer, sweeter flavour than more camphorous lavender varieties, with gentle floral, citrus and herbaceous notes.

Why cook with English lavender?

It adds beautiful flavour without heaviness.

Used sparingly, English lavender brings a delicate floral note to lemonade, baked goods, berries, peaches, chocolate, vanilla and honey.

It is wonderfully versatile.

The same little jar can flavour a summer drink, a batch of cookies, a simple syrup, a creamy dessert or a fruit crisp. It can also be blended into sugar, salt, tea or a savoury herb rub.

A small amount makes a big impression.

Most family-sized recipes need only one or two teaspoons. Start with less than you think you need, taste, and add more only if desired. Too much lavender can make food taste perfumed.

You know where it was grown.

Culinary lavender should be grown and handled specifically for food. Lavender sold for bouquets, crafts or ornamental gardens may have been treated with products that are not intended for consumption.

A helpful rule: Begin with ½ teaspoon in a recipe and build from there. You can always add another pinch, but you cannot take it out.

From Our Farm, to Your Table: Favourite lavender recipes 

1. Lavender Simple Syrup

This is the easiest place to begin. Add it to lemonade, sparkling water, iced tea, coffee, cocktails or mocktails—or drizzle a little over berries and vanilla ice cream.

Makes: Approximately 1 cup
Lavender used: 2 teaspoons, or approximately 1 g

Ingredients

• 1 cup granulated sugar

• 1 cup water

• 2 teaspoons dried English culinary lavender

• 1 strip of lemon peel, optional

Method

1. Combine the sugar and water in a small saucepan. Warm over medium heat, stirring just until the sugar has dissolved.

2. Remove from the heat. Stir in the lavender and lemon peel, if using.

3. Cover and steep for 10 minutes. Taste after five minutes if you prefer a very delicate flavour.

4. Strain through a fine-mesh sieve and cool completely.

5. Transfer to a clean, covered jar and refrigerate for up to two weeks.

2. Sparkling Lavender Lemonade

Bright, lightly floral and made for a warm afternoon. For a market-day shortcut, prepare the lavender syrup in advance and keep it chilled.

Serves: 4 to 6
Lavender used: Included in the syrup above

Ingredients

• ¾ cup freshly squeezed lemon juice

• ½ cup Lavender Simple Syrup, or more to taste

• 2 cups cold water

• 2 cups cold sparkling water

• Ice

• Lemon wheels and fresh berries, optional

Method

1. Stir together the lemon juice, lavender syrup and cold water in a pitcher.

2. Just before serving, add the sparkling water.

3. Pour over ice and garnish with lemon and berries.

For a single glass: Combine one tablespoon of lemon juice, one tablespoon of lavender syrup and ¾ cup of sparkling water over ice.

 

3. Lemon-Lavender Shortbread

Buttery shortbread is one of lavender’s happiest pairings. Finely crushing the buds with the sugar distributes the flavour evenly throughout the dough.

Makes: Approximately 24 cookies
Lavender used: 2 teaspoons, or approximately 1 g

Ingredients

• 1 cup unsalted butter, softened

• ½ cup icing sugar

• 2 teaspoons dried English culinary lavender

• Finely grated zest of 1 lemon

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• ¼ teaspoon fine salt

Method

1. Heat the oven to 325°F (165°C). Line two baking sheets with parchment paper.

2. Using your fingertips or a mortar and pestle, rub the lavender into the icing sugar until fragrant and finely broken up.

3. Beat the butter and lavender sugar until smooth and creamy. Mix in the lemon zest and vanilla.

4. Add the flour and salt. Mix just until the dough comes together.

5. Roll the dough to approximately ¼ inch thick between two sheets of parchment paper. Chill for 20 minutes.

6. Cut into rounds or small rectangles and arrange on the prepared baking sheets.

7. Bake for 14 to 18 minutes, until the edges are only lightly golden.

8. Cool on the pans for five minutes, then transfer to a cooling rack.

4. Vanilla-Lavender Panna Cotta

This simple make-ahead dessert allows the lavender to soften into the background behind vanilla and cream. Serve it with raspberries, strawberries or sliced peaches.

Serves: 6
Lavender used: 1 teaspoon, or approximately 0.5 g

Ingredients

• 2 cups whipping cream

• ½ cup whole milk, divided

• ⅓ cup granulated sugar

• 1 teaspoon dried English culinary lavender

• 1 teaspoon vanilla extract

• 2¼ teaspoons unflavoured powdered gelatin, or one 7 g packet

• Fresh berries or peaches, for serving

Method

1. Pour ¼ cup of the milk into a small bowl. Sprinkle the gelatin evenly over it and let stand for five minutes.

2. Combine the cream, remaining ¼ cup of milk, sugar and lavender in a saucepan. Warm gently until steaming, without allowing it to boil.

3. Remove from the heat, cover and steep for five minutes. Strain out the lavender.

4. Whisk in the softened gelatin until completely dissolved, then stir in the vanilla.

5. Divide among six small glasses or ramekins.

6. Refrigerate for at least four hours, until set.

7. Top with fresh fruit just before serving.

5. Peach and Lavender Crisp

At our home, lavender and fresh-picked peaches from our orchard are a natural summer pairing, and a family favourite! The key is restraint: one teaspoon adds a gentle floral lift without overpowering the fruit.

Serves: 6 to 8
Lavender used: 1 teaspoon, or approximately 0.5 g

Ingredients

• 6 cups sliced ripe peaches

• ¼ cup granulated sugar

• 1 tablespoon lemon juice

• 1 tablespoon cornstarch

• 1 teaspoon dried English culinary lavender, finely crushed

• ¾ cup large-flake rolled oats

• ½ cup all-purpose flour

• ½ cup packed brown sugar

• ½ teaspoon cinnamon

• ¼ teaspoon fine salt

• ½ cup cold unsalted butter, cubed

Method

1. Heat the oven to 350°F (175°C). Lightly butter an 8-inch square baking dish.

2. Toss the peaches with the granulated sugar, lemon juice, cornstarch and crushed lavender. Spoon into the prepared dish.

3. Combine the oats, flour, brown sugar, cinnamon and salt.

4. Work in the cold butter with your fingertips until the mixture is crumbly.

5. Scatter the topping evenly over the peaches.

6. Bake for 35 to 45 minutes, until the fruit is bubbling and the topping is golden.

7. Allow the crisp to rest for 15 minutes before serving.

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A Little Lavender Goes a Long Way 

At Josephine Flower Farm, our Culinary English Lavender is grown pesticide-free for the kitchen, harvested by hand, and carefully dried.

Because dried lavender varies slightly in size and density, spoon measurements are approximate. As a practical guide, one 10 g jar contains about 20 teaspoons, enough to make several batches of the recipes below.

That is enough for approximately:

• 10 batches of lavender simple syrup
• 10 batches of lemon-lavender shortbread
• 20 panna cotta or peach-crisp recipes
• Or a lovely combination of drinks, baking and desserts throughout the season

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How to store culinary lavender

Keep your culinary lavender tightly sealed in a cool, dark and dry cupboard. For the freshest aroma and flavour, avoid storing it beside the stove or in direct sunlight. Use a clean, dry spoon each time.

 

Our Culinary English Lavender is grown and gathered with care at Josephine Flower Farm in Lincoln, Ontario. 

 

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