Culinary Lavender

What is culinary Lavender?

    Lavender is a member of the mint herb family so is it any wonder that it is used in cooking and recipes.

     Lavandula angustifolia and Munstead are known as sweet Lavender and are the two with the best true fragrance making them the best used for culinary purposes.

     Use culinary Lavender flower fresh or dried to make amazing dishes.  Use less of any dried herb than fresh due to the increased potency of dried.  This herb can be substituted for Rosemary in just about any recipe. I have compiled some recipes using Lavender for you to try out along with sources for dried buds.

How To Use Lavender Flower For Cooking?

    You may use the flowers, buds, leaves or stems in cooking. Lavender flowers may be tossed onto fresh salads, buds used for teas and the stems may be used as kabob skewers. A bundle added to the grill to smoke meats adds a lovely flavor. You may use other seasonings in combination too.

    Lavender flower extract is also available, made from culinary Lavender, for use as a flavoring agent. You may use the extract in the same manner as you would vanilla to flavor cookies, cakes, frostings and more. The extract can be kept on hand when fresh Lavender flower is not available.


     The key to using it correctly when cooking is to first use only those plant materials that have been grown without pesticides/chemicals or those sold specifically for culinary use. You don't want to poison yourself or your guests.

     The second key is to be open minded, have fun in the kitchen using a light hand when seasoning with Lavender flower.  You can over season when using this herb. Be open to experimentation with recipes and seasoning combinations and you will discover just what this herb is capable of.