Lavandula angustifolia: More commonly known as Lavender, a plant that belongs to the mint family. Lavender is well known for its sweet, relaxing fragrance and beautiful color. It is revered in Provence (France) as a medicinal plant. This particular lavender pictured was grown in the fields of the Niagara Region, Canada by NEOB Lavender Farm. Use lavender as a scent in your household, bath & body products, as home décor but also as a culinary herb!
Cooking With Lavender
Lavender can be used to add flavor and color to culinary recipes in either fresh or dried form. To dry lavender for culinary use, snip the stems off the plant just after the flowers have opened and hang the stems upside down or lay them flat to dry. Wash the buds well, then dry-roast them to remove some of the floral taste or grind them in a coffee grinder to improve the texture. You can also make lavender-infused sugar or honey for baking and swap it out for regular sugar in your favorite recipes.
Here are a few recipes to try:
Homemade Lavender Coffee Syrup (plus a DIY latte!) by Sarah Linden
Here’s what you’ll need:
For the Lavender Latte
- Strong coffee or espresso
- Approx. 1/4 C half and half or nut milk of your choice
- 1 tsp. (or to taste) lavender coffee syrup (recipe below!)
- Aerolatte milk frother (or immersion blender)
- Medium size mug
For the Lavender Syrup
- 1/2 C brown sugar
- 1/2 C granulated sugar
- 1 C water
- 1 Tbs lavender buds
- Fine mesh strainer
- To make the syrup, simmer the sugar, water, and lavender buds in a small sauce pan for about 15 minutes. Stir occasionally. It’s done when the sugar is dissolved and the liquid feels like a thinner version of maple syrup between your fingers.
- Pour the liquid through a fine mesh strainer, and discard the lavender buds.
- Let the syrup cool, and store in an air-tight container.
- Heat milk of choice in microwave for approx. 45 seconds or until hot and froth it for 45-60 seconds.
- Grab your mug and assemble the latte in this order: syrup, coffee, milk (when you pour the milk hold back the foam with a spoon; then top off the latte with the foam).
Salted White Chocolate Lavender Cookies by Spach The Spatula
Here’s what you’ll need:
- 2 and 1/2 cups all-purpose flour
- 2 tsp cornstarch
- 3/4 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 cups granulated sugar
- 2 tsp lavender
- 8 tbsp (1 stick) unsalted butter, at room temperature
- 6 tbsp vegetable shortening
- 1 large egg + 1 large egg yolk, at room temperature
- 6 oz. white chocolate chunks (about 1 and 1/2 cups)
- sea salt, for sprinkling
- In a small bowl, combine the flour, cornstarch, baking soda, and salt; set aside.
- In a food processor, process the sugar and lavender for about 10-20 seconds until the lavender is chopped into pretty tiny pieces, and sugar starts billowing like smoke up pout of the top of the processor.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, shortening, and lavender sugar at medium-high speed for 3 minutes. Add in the egg and egg yolk and beat for 3 more minutes until fluffy. Add in the flour mixture and the chocolate and beat on low until combined.
- Using a large (3 tablespoon-sized) cookie scoop, scoop the dough onto silicone baking mat (or parchment paper)-lined baking sheets an inch or two apart. Place the tray in the freezer.
- Preheat your oven to 375 degrees. When the oven has finished preheating, take the dough out of the freezer and bake for 12 minutes. It should look a little underdone when you take it out. Immediately sprinkle each cookie with a small pinch of sea salt (and extra lavender, if you want).
- Allow to cool for 10 minutes on the baking sheets before moving to a wire baking rack to cool completely.
Lavender Ice Cream Recipe by A Beautiful Mess
Here’s what you’ll need:
- 1 1/2 cups milk
- 1 1/2 teaspoons lavender buds
- 1 cup sugar
- 1/4 teaspoon vanilla extract
- 4 egg yolks
- 1 1/2 cups heavy whipping cream
- red + blue food dye to color (optional)
- First begin heating up the milk with the lavender buds for 5-6 minutes over low/medium heat. You don’t really want the milk to start boiling, but you do want to seep/infuse the lavender flavor into the milk. Taste a small spoonful and—when ready—strain the buds out of the milk and return the milk to the heat.
- Combine the sugar with the milk. Whisk together and warm over low heat. In another bowl whisk together the egg yolks. Pour a few tablespoons of the hot milk mixture in with the egg yolks and stir.
- Once the egg yolk mixture is tempered add it to the pot of warm milk. Whisk to combine. Continue cooking over low/medium heat until it thickens.
- Turn the heat off and remove the pot from the burner, add in the whipping cream. Stir to combine. Add food coloring if you want your ice cream to be a little more purple.
- Pour into an air tight container and refrigerate overnight. Pour in to your ice cream maker and follow the manufacturer directions for use.
Discover New Herbs Every Month. Sign Up For Our Newsletter HERE.