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Cooking/Baking with Lavender

meimei Aug 11, 2007 07:24 PM

Just bought some locally grown lavender from a farmer's market. I was only goona brew some tea from it. But now I thought I could bake them into scones, and perhaps other yummy food. Can anyone share some ideas or recipes thats especially good with lavenders? Or no-nos when it comes cooking/baking with them?

  1. sognatrice Aug 12, 2007 01:24 PM

    Here's a recipe for lavender ice cream:


    My blog on life in southern Italy: http://www.bleedingespresso-sognatrice.blogspot.com
    All about tomatoes: http://www.tomatocasual.com

    1. QueenB Aug 12, 2007 01:16 PM

      I love a lavender creme brulee.

      Basically, before making the mixture, steep a bit of lavender with warm cream. Let cool completely, strain and make the custard as you normally would.

      I do love lavender in all ways, but I notice when I eat it, that it "repeats" on me. As rude as it sounds, I'll belch lavender-flavored burps all day long. I noticed this when I ate a lavender chocolate bar. How odd, eh?

      1. foxy fairy Aug 12, 2007 09:22 AM

        Mmmmm. I'm so taken by the delicacy of lavender -- maybe that's because I'm more of a savory girl than a sweety (!) so I tend toward light herb-y desserts. Two of my favorites are lavender shortbread, and blueberry- lavender ice cream.

        Shortbread: These are lovely on those chilly evenings, with tea, and also make a wonderful little gift basket for a friend*.

        Lavender Shortbread

        1 1/2 cups (3/4 pound) butter, at room temperature (no substitutes)
        2/3 cup sugar
        2 tablespoons very finely chopped lavender florets (fresh or dried)
        2 1/3 cups flour
        1/2 cup cornstarch
        1/4 teaspoon salt

        Preheat oven to 325°F.
        Cover bottoms of two baking sheets with parchment or brown paper. In a large bowl, cream together the butter, sugar, lavender, with an electric mixer. Mix until light and fluffy, about 3 minutes. Add flour, cornstarch, and salt and beat until incorporated. Divide dough in half. Flatten into squares and wrap in plastic. Chill until firm.

        On a floured board, roll or pat out each square to a thickness of 1/2 inch. Cut the dough into 1 1/2 -inch squares or rounds. Transfer to baking sheets, spacing cookies about 1 inch apart. Prick each cookie several times with a fork. Bake 20 to 25 minutes until pale golden (do not brown). Cool slightly, then transfer to a rack. Sprinkle with lavender powdered sugar.

        lavender powdered sugar: Put a 4 or 5 sprigs of lavender flowers in a sealed jar with powdered sugar for a day before using the sugar.

        Makes about 4 dozen.

        Ice Cream: I used Nigella's basic recipe (using the custard and adding in some dried lavender) in Forever Summer. Mmmm. Best ice cream I have ever had! You could also use this recipe from Country Living:


        1. Candy Aug 12, 2007 09:08 AM

          There is an article in a newish magazine, Imbibe, for making lavender liqueur. My lavender did not produce enough this year so I'll have to wait for next summer to give it a try.

          1 Reply
          1. re: Candy
            misswills Aug 12, 2007 09:15 AM

            Not really a 'recipe', but I like to take the lavender flowers and and make lavender ice cubes. They add a nice subtle flavor to water, especially when you want something cold and relaxing on a hot day. I do this with other herbs and flowers, too (chamomille, mint, etc).

          2. a
            acme Aug 12, 2007 08:10 AM

            I like to make lavender honey. Add a teaspoon of fresh lavender to one cup of honey and very gently heat on stove. Stir gently as it heats, don't let it come to a boil. I usually let it heat for five minutes or so, but you can go a little longer for a more intensely flavored honey. Strain out the lavender and pour into a very clean jar and use as you like. I'd lke to add that a little lavender goes a long way, don't be tempted to overdo it as lavender can overpower any other herbs you are using. Some people say that too much lavender tastes like soap!

            1 Reply
            1. re: acme
              LindaWhit Aug 12, 2007 09:59 AM

              I agree with acme - start off small and increase the amount of lavender if needed. It has a surprisingly strong scent and taste when used in cooking. That said, I love using it for roasting chicken - the entire house smells wonderful!

            2. LindaWhit Aug 12, 2007 07:35 AM


              You don't say whether it's dried or fresh lavender. If the latter, you could dry some and make your own Herbes de Provence (although I'm providing quantities for both fresh and dried versions):

              * Exported from MasterCook *

              Homemade Herbes De Provence

              Recipe By :Linda
              Serving Size : 1 Preparation Time :0:00
              Categories : Herb/Spice Mix

              Amount Measure Ingredient -- Preparation Method
              -------- ------------ --------------------------------
              1 Tbsp dried rosemary
              1 Tbsp dried summer savory
              1 Tbsp dried thyme
              1 Tbsp dried marjoram
              1 large bay leaf
              1 tsp dried lavender
              1/2 tsp fennel seeds

              In a small bowl crumble the rosemary and bay leaf between your fingers to break them into small pieces. Use a spoon to toss the remaining ingredients. Store the herbes de Provence in an airtight jar away from heat and light for up to 6 months.

              - - - - - - - - - - - - - - - - - - -

              NOTES : The formula varies from region to region and cook to cook, but the basic ingredients are rosemary, thyme, marjoram, savory, basil, bay leaf, and, for a touch of sweetness, fennel and/or lavender.

              * Exported from MasterCook *

              Fresh Herbes De Provence

              Recipe By :Sunday Boston Globe Magazine, 6/27/99
              Serving Size : 1 Preparation Time :0:00
              Categories : Herb/Spice Mix Newspaper/Magazine Recipes

              Amount Measure Ingredient -- Preparation Method
              -------- ------------ --------------------------------
              fresh thyme leaves -- small handful
              fresh rosemary leaves -- small handful
              fresh savory leaves -- small handful
              fresh oregano leaves -- small handful
              fresh sage leaves -- small handful
              2 Tbsp fresh lavender flowers
              1 tsp fennel seeds

              On a board, combine the thyme, rosemary, savory, oregano, sage, and lavender flowers. Chop them together finely. Transfer them to a bowl.

              Put the fennel seeds into a clean kitchen towel (not terry cloth) and twist the towel to secure the seeds. Use a mallet or the back of a small cast-iron skillet to crush the seeds. Stir the seeds into the herbs.

              Store the herbs in a small plastic container with a tight-fitting lid in the refrigerator for up to 4 days. Use as directed.

              - - - - - - - - - - - - - - - - - - -

              NOTES : Makes about 1-1/2 cups

              4 Replies
              1. re: LindaWhit
                sivyaleah Aug 12, 2007 08:16 AM

                Thanks for those links Linda and Kpzoo. I had posted about lavender a while ago, I've got some growing at home too. These links will be very helpful!

                I did discover on my own using it for grilled lambchops - I started incorporating it into my usual herb mix for the marinade and it really adds another dimension to it.

                1. re: LindaWhit
                  meimei Aug 12, 2007 10:29 AM

                  OMG, I forgot about the Herbs De Provence has lanvender in them. And here I was about to go to WS to get some. I'm not familiar with savory and marjoram, are these herbs I can find at any grocery stores? Or should I pay the herb sop a visit?

                  1. re: meimei
                    sivyaleah Aug 12, 2007 12:17 PM

                    All major grocery stores carry these, at least in my area.

                    Edited: dried versions. Don't know about fresh.

                    1. re: sivyaleah
                      LindaWhit Aug 12, 2007 01:52 PM

                      Agreed - should be able to find at least the dried versions - savory might not be carried as a fresh herb as frequently, however.

                2. kpzoo Aug 12, 2007 05:37 AM

                  Wow, lots of recipes from this farm:

                  Lavender Cloud Cookies 2007
                  Quick Lavender Cinnamon Buns
                  Fresh Lavender Ice Cream
                  Lavender Harvest Fudge
                  Lavender Shortbread
                  Easy Lavender Cheesecake
                  Lavender Herbal Jelly
                  Lavender Lemonade

                  1 Reply
                  1. re: kpzoo
                    nemo Aug 12, 2007 10:57 AM

                    Great links! Thanks. Also, M Stewart has a recipe on her site for lavender salt.
                    2-1/2 teaspoons dried, chopped lavender flowers to 1/2 cup fleur de sel or coarse salt. It's recommended as a fragrant rub for chicken, fish, or lamb.

                    I was thinking of making some small jars as Christmas gifts.

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