As a Certified Natural Grower, we are proud to offer culinary lavender as an organic and versatile herb in your kitchen. Our culinary lavender comes directly from our own plants, no preservatives or chemicals are used in any part of the process.
Culinary lavender is a member of the mint family and has a sweet, floral flavor with lemon and citrus notes. We found a little goes a long way but love how the flavor enhances sweet concoctions and lends pizzazz to savory dishes.
Two popular culinary lavenders grown at Lavender Rhapsody are L. angustifolia ‘Buena Vista’ and L. angustifolia ‘Munstead’. For culinary use, we begin by harvesting these two lavenders at the peak time. Lavender bundles are thoroughly dried and buds are removed. Lavender buds are sifted to remove as many of the stems and leaves as possible, then packaged for sale in our online store.
We have a few tried and true culinary lavender favorites around here. I like to grind lavender with sugar and use it in sugar cookies. Scott uses a lavender rub when grilling chicken and fish, but nothing beats the sweltering heat of a summer day like a refreshing glass of iced tea sweetened with lavender simple syrup and garnished with a sprig of fresh lavender. Cheers!
Lavender Simple Syrup
4 cups water
4 cups sugar
8 tablespoons culinary lavender buds
Bring water and lavender to a boil. Reduce heat and add sugar until dissolved. Simmer for about 15 minutes. Remove from heat and allow the lavender buds to steep for 30 minutes to an hour depending on your taste. Strain out the lavender buds and store in the refrigerator for up to two weeks.
Photo credits: Marilynn Langston Images