I used to love lavender.  I still love growing it but one year I went NUTS, making enough lavender scented soap to last us two years.  No matter where you went in our house, that’s all you could smell.  I’m almost (now 5 years since using our last bar of soap) able to handle the smell.  On that note, there are MANY out there who enjoy lavender; not just the smell but the flavor.  I’m not quite that brave (yet).


Lavender Chutney

  • 1 pound tart apples, cored and chopped
  • 1/2 pound of cranberries
  • 1 cup cider vinegar
  • 1 cup brown sugar
  • 1 cup chopped onions
  • 1 cup preserved ginger
  • 2 cloves of garlic
  • 2 teaspoons ground allspice
  • 2 teaspoons cinnamon
  • 2 teaspoons salt
  • 2 teaspoons mustard seed
  • 1/2 teaspoon lavender
  • 1 cup water

Combine all the ingredients in a large pot; add one cup of water and simmer until the mixture thickens. Pour into sterilized jars, freezer bags or containers for the freezer. Tasty on cream cheese, pork or chicken.


Lavender Cookies


  • 2 eggs
  • 1/2 cup margarine
  • 1 cup sugar
  • 1 teaspoon lavender leaves
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • confectioner’s sugar
  • rosewater

Preheat the oven to 375 degrees. Put eggs, margarine, sugar and lavender into blender and run on low until well mixed. Sift flour, baking powder and salt into a mixing bowl.
Add other ingredients and stir until well blended. Drop dough a teaspoon at a time onto un-greased cookie sheets. Bake until lightly browned. Blend enough rosewater into the
confectioners sugar to make a smooth frosting. Ice the cookies and let them set until frosting is firm.


Lavender Custard

ORIGINAL SOURCE: JaCyn Lavender Farm

  • 1.5 cups milk (you can use fat-free)
  • 1 Tablespoon lavender leaves
  • 3 Tablespoons Sugar
  • 2 Teaspoons Corn Starch
  • 2 Eggs, beaten

In a double boiler bring milk and lavender leaves to boil. Cover and let stand for 15-20 minutes. Strain and set aside. Stir together sugar and corn starch in a medium saucepan.
Slowly add strained milk. Keep stirring and cook until bubbly and thickening. Away from pan add 1/2 cup of hot mixture to eggs, stir and add to saucepan. Cook for another 3
minutes. Can be served hot or cold. If serving cold chill quickly by placing pan in ice water, stir while cooling then refrigerate.


Lavender Ice Cream


  • 175 grams (6oz) honey
  • 450 ml (3/4 pint) double cream
  • 15 ml (1 tablespoon) lavender flowers

Transfer the honey to a small saucepan and heat it gently over a low heat. If the honey has crystallized, heat it until it is clear. Crush the lavender flowers and add them to
the honey. Stir in the cream, and mix lightly. Transfer to an ice cream machine, and use it according to the manufacturer’s instructions to stir the ingredients until frozen.

Serve with brandy snaps or dessert biscuits.

Method for Freezer:
If you don’t have an ice cream machine, whisk the double cream until thick and make the ice cream in the ice compartment of your fridge. Beat the ice cream every thirty minutes or so, to break down the crystals that form while freezing.


Lavender Margaritas

ORIGINAL SOURCE: Sunset Recipe Annual 2000.

  • 3/4 to 1 cup tequila
  • 1/3 to 1/2 cup blue curacao or other orange-flavor liqueur
  • 3/4 to 1 cup canned coconut milk
  • 1/4 to 1/3 cup lime juice
  • 1-1/2 to 2 cups frozen unsweetened raspberries
  • 1-1/2 to 2 cups frozen unsweetened blueberries
  • 3 to 4 cups ice cubes
  • 1 tablespoon sugar
  • 1 teaspoon fresh or dried lavender blossoms
  • Lavender sprigs, rinsed (optional)

In a blender, combine tequila, curacao, coconut milk and lime juice. Cover and turn to high speed, then gradually add raspberries, blueberries and ice. Whirl until margarita
mixture is smooth and slushy. Put sugar and lavender blossoms in a small bowl. Rub with your fingers or mash with a spoon to release some of the lavender flavor. Rub glass rims
with lime wedge to moisten. Dip rims in lavender sugar, coating evenly. Pour margaritas into sugar-rimmed glasses. Garnish with lavender sprigs.


Lavender Mint Tea Punch


  • 6 teaspoons dried mint
  • 6 cups boiling water
  • 1 tablespoon dried lavender blossoms
  • 1 liter ginger ale
  • 1 cup purple grape juice
  • ice cubes with fresh mint leaf frozen in each

Brew the mint in the water in a teapot for ten minutes. Add the lavender blossoms to the pot. Allow tea to cool. Strain the tea and add the ginger ale, grape juice and ice
cubes. If serving in a punch bowl, float lavender buds and mint sprigs on top.


Lavender Shortbread


These rich but not too sweet shortbread cookies have just a hint of sweet lavender fragrance and flavor. They are perfect to serve with tea or sherry. I make several batches to divide up and tuck into pretty decorative boxes or tins I’ve lined with pastel tissue paper or lacy paper doilies. Be prepared to give out the recipe — or, better yet, write it up on lavender-colored paper to include in your gift boxes or tins.

  • 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)
  • 1 tablespoon chopped fresh mint
  • 2 1/3 cups flour
  • 1/2 cup cornstarch
  • 1/4 teaspoon salt

Preheat oven to 325. Cover bottoms of two baking sheets with parchment or brown paper. In a large bowl, cream together the butter, sugar, lavender, and mint 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.

Garnish with 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.)


Lavender, Thyme and Rosemary Grilled Pork Chops

  • 1/2 teaspoon minced organic lavender flowers
  • 2 teaspoons fresh minced thyme leaves
  • 1 teaspoon minced rosemary leaves
  • 4 pork chops, cut 1/2″ thick
  • 1 teaspoon of salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup water, dry vermouth or dry white wine

Combine the minced herbs and rub each pork chop with 1 teaspoon of the mixture. Cover the chops loosely with waxed paper or plastic wrap and let stand (refrigerated) for an
hour or two prior to grilling. Prepare grill. When coals are medium hot, place chops on grill. Cook 4 -5 minutes first side, turn and cook 3 – 4 minutes on second side, or
until juices run clear when pierced with tip of sharp knife.


Lavender Vichyssoise


Ros Creasy prepares this easy but elegant first course with blue potatoes for special occasions. To get the lavender effect she recommends using the very dark-fleshed
varieties, and lemon juice to keep the color bright. Serve it in white or clear glass bowls so the color stands out.

  • 2 tablespoons butter
  • 3 onions, chopped (about 3 cups)
  • 3 to 4 deep blue potatoes, cubed (about 3 cups)
  • 1 tablespoon fresh lemon juice
  • 1 cup half-and-half
  • Salt and freshly ground black pepper to taste
  • Dash of nutmeg
  • Fresh chive leaves and flowerheads, for garnish

In a large saucepan, melt butter and saute onions over medium heat to soften but not brown, about 7 minutes.

Add the potatoes and 3 cups of water. Cover and simmer until potatoes are tender, 15 to 20 minutes. Add lemon juice, half-and-half, and seasonings.

Puree soup in a food processor or blender. Chill and serve cold, garnished with chives and chive flowerheads (separate the chive flowers and sprinkle them on the soup).


Lavender Vinegar

ORIGINAL SOURCE: JaCyn Lavender Farm

  • 1 Bottle white whine vinegar (16oz)
  • 4 oz lavender buds (preferable fresh)
  • 1 32 oz jar or wide mouth bottle with plastic or glass top

Lightly pack lavender into jar. Add vinegar and cap. Place in sunny window for 3-4 weeks. Shake jar every 3-4 days. Strain out lavender. Place vinegar in plastic, cork or
glass stoppered bottle. Different varieties of lavender will cause variations in flavor. Try variations adding other herbs with the lavender.


Lavender-Wine Crunchies


  • 2 teaspoon crushed dried lavender flowers
  • 1 tablespoon grated orange zest
  • 2 Cup all purpose flour
  • 12 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon butter softened
  • 12 Cup wine

Preheat the oven to 350 In a large bowl. combine the lavender, orange zest, flour, salt, and baking powder. Cut in the butter until the mixture resembles coarse cornmeal. Stir
and add wine, a tablespoon at a time, until the dough forms a ball.

On a floured pastry board, roll the dough into a rectangle 18 inch thick. Fold in thirds; roll again. Repeat, rolling somewhat thinner this time. With a sharp knife, cut
the dough into squares or other shapes. Place the pieces on an ungreased baking sheet. Prick each one two or three times with a fork. Bake for 15 to 20 minutes or until
lightly browned. Remove to a rack to cool.


Pink Lavender Lemonade

  • 5 cup Distilled water
  • 1 1/2 cup Sugar
  • 6 large Strawberries; hulled
  • 1/4 cup Pink hibiscus flowers; dried and pesticide free
  • 1/4 cup Lavender leaves; chopped -OR- 1 tablespoon dried Lavender flowers
  • 2 1/4 cup Lemon juice
  • 1/2 cup Sugar; optional
  • Fresh lavender flowers -for garnish

In medium saucepan, combine 2 1/2 cups water, sugar and hibiscus flowers and hulled strawberries. Bring to a boil, stirring to dissolve sugar. Reduce heat. Simmer 5 minutes
to extract pink to extract pink from flowers. Remove from heat. Stir in lavender leaves. Cover and cool. Strain cooled herb liquid into large pitcher or jar (if using strawberries, gently press juice from berries.) Add remaining 2 1/2 cups water and lemon juice. Stir well. Add 1/2 cup more sugar, if desired. Just before serving, add ice cubes. Pour into chilled glasses. Garnish with lavender flowers.


Chocolate Lavender Cake

ORIGINAL SOURCE: A website no longer in existence.

This delicious chocolate cake is quick to prepare and looks really impressive. This looks really attractive served on a bed of leaves and flowers with edible flowers as a

  • 4 eggs, with whites and yolks separated
  • 1/4 teaspoon salt
  • 8 oz semi-sweet chocolate broken into 1 inch pieces
  • 3 tablespoons marsala wine or brandy
  • 8 tablespoons (1 stick) unsalted butter cut into 1/2 inch pieces
  • 2 tablespoons granulated sugar
  • 1 teaspoon finely crushed, dried lavender blossoms
  • 1/2 cup sifted all purpose flour
  • 1/2 pint (1 cup) raspberries
  • 1 teaspoon confectioners (icing) sugar

Preheat the oven to 375F. Butter and flour the sides and bottom of a 9 inch spingform cake pan. In a small bowl whisk the egg yolks. In a separate bowl whisk the salt with
the egg whites. Use an electric mixer and whisk until stiff peaks form.

In a medium saucepan over a low heat combine chocolate, 2 tablespoons marsala, butter, granulated sugar and lavender. Heat stirring constantly until mixture is melted and well
blended. Remove from heat and let cool for 30 seconds. Slowly pour in the mixed egg yolks, whisking constantly until well blended. Add the flour in 3 batches, stirring all
the time. The texture will not be smooth. Using a spatula fold in the egg whites, also in 3 batches. Pour the batter into the prepared cake pan. Bake about 25 minutes until a
knife inserted in the center comes out clean. While the cake is cooking combine the raspberries and remaining wine/brandy and let stand.

Let cool for 10 minutes. Then release the pan sides and slide onto a cake plate. Let cool completely then, using a slotted spoon, remove the berries from the liquid and
arrange on top of the cake. Sift over the confectioners sugar.


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