Cooking with Lavender
There are many species
of lavender, but we have found that the “Provence” variety seems to be
the lavender of choice for culinary purposes. The darker the flower or
bud, the stronger the flavor. Provence has a lighter flower which
produces a mild and subtle flavor and is preferred by most chefs who
cook with lavender.
We recently had the
pleasure of meeting Magdalena Bassett who is the author of “Cooking and
Baking with Lavender”. Her cookbook features recipes including cookies
and cakes, to vegetables, fish and meats. She has been kind enough to
allow us to share some of her recipes with you. We are certain that you
will enjoy them all!
You can easily make your own lavender sugar. Use it in your kitchen or
give as gifts in decorative jars
6 cups sugar
6 teaspoons dried lavender buds
Grind the lavender buds in a grinder or a mortar. (Coffee grinders work
well for this) Mix with sugar. Store in airtight jars. It will be
ready to use after 4 weeks.
There are several ways to make lavender sugar. If you have fresh
lavender flowers on a stalk, cut the stalk off and place the flower
spike in a jar. Cover with sugar. Shake every few days. It will be
ready to use after 4 weeks. Another way is to place whole buds in
sugar, either fresh or dry, and sift them out before using in a recipe.
Lemonade with Lavender
We have found this lemonade to be a very refreshing treat, especially
during the warm spring and summer months. The surprising flavor is
elusive and yet quite unforgettable.
3 large lemons
1 large pitcher of ice cold water with ice
½ cup boiling water
4 tablespoons sugar
½ teaspoon lavender in a tea ball
Squeeze the juice from 2 lemons. Slice the third lemon thinly. Combine
the boiling water with lavender, let steep 3 minutes, remove lavender
and add the sugar and dissolve. All to the pitcher of ice water along
with the sliced lemon. You may want to adjust the amount of lemon juice
and sugar to taste. Serve chilled.
Potatoes with Herbs of Provence
This is a delicious dish and makes a wonderful presentation.
4 medium potatoes
1 teaspoon salt
½ teaspoon pepper
1 teaspoon herbs of Provence
1 tablespoon of olive oil
Cut the potatoes into wedges lengthwise. In a medium
pot, bring salted water to boil, add potatoes and cook 10 minutes. Do
not overcook. Drain potatoes. Drizzle potatoes with olive oil, sprinkle
with herbs, salt and pepper and toss to coat evenly.
Transfer to a cookie sheet. At this point the potatoes can wait until
you’re almost ready to serve. Place under the broiler and broil 5-10
minutes until the edges start browning. Serve immediately.
with Herbs of Provence
4 large pork chops
tablespoon herbs of Provence
teaspoon black pepper
Rub the meat evenly with the herbs and spices, cover and place in the
refrigerator for 2-4 hours. Preheat the oven to 475 degrees. Place the
pork chops on a roasting rack, and cover with foil. Bake 17 minutes,
remove the cover, turn over and lower the oven temperature to 350
degrees. Bake 10 minutes longer or until the center of the chop is not
pink. Melt the butter and drizzle over the chops. Place under the
broiler and lightly brown the tops. Serve with roasted or mashed
potatoes and a salad.
Chocolate Chip Cookies with Lavender
These cookies are legendary with Magdalena and her family!
1+1/4 cups butter or margarine
1+1/2 cups white sugar
½ cup lavender sugar
2 teaspoons vanilla
2 cups flour
¾ cup cocoa
1 teaspoon baking soda
½ teaspoon salt
½ cup chopped nuts
1 cup chocolate chips
Preheat the oven to 350 degrees. Do not grease the cookie sheets.
Cream butter with sugars.
Add eggs and vanilla and mix.
Combine the flour, baking soda, salt and cocoa, and add to the
butter-egg mixture. Whip well about 1 minute.
Add nuts and chocolate chips. Mix well, spoon plum-sized balls of dough
onto the cookie sheets about 3 inches apart.
Bake 12-15 minutes until the cookies look puffy with cracks on top. Do
not over bake. Cool 1 minute on the
cookie sheet, then transfer
to a cooling rack until firm. They keep well stored in airtight
containers in a cool place.
This is a favorite of everyone who visits the farm and our most popular
2 cups sugar
2 cups butter
3 cups flour
1 tsp. cream of tartar
1/2 tsp. salt
2 tsp. soda
4 cups corn flakes
1 cup chopped pecans (toasted)
6 tsp. ground lavender
Cream sugar and butter. Add dry ingredients, then fold in corn flakes
and pecans. Spoon onto cookie sheet and bake at 350 degrees for 20
Poppy Seed Bread
This recipe is so moist! The lavender compliments the lemon extremely
well. A perfect summertime bread with light lunches. You'll also want to
try the lavender lemonade.
1 lemon cake mix
1 pkg. instant lemon pudding
1 cup water
3 beaten eggs
3/4 cup oil
1/2 cup poppy seeds
4 tsp. ground lavender
Mix all ingredients together and beat for 3-5 minutes, then bake at 350
degrees for 45 minutes
Mint Chip Cookies
The mint chips, lavender and chocolate in these cookies create a new and
very interesting flavor.
1 1/4 cups butter
2 cups sugar
2 tsp. vanilla
2 cups flour
3/4 cup cocoa
1 tsp. baking soda
1/2 cup chopped pecans
1 cup Andes Creme De Menthe baking chips
6 tsp. of ground lavender
Cream butter and sugar. Add eggs and vanilla, mix. Combine the flour,
baking soda, salt, cocoa and ground lavender. Add to the butter- egg
mixture- beat well for one minute. Add pecans and
Mix well, and spoon onto un-greased cookie sheet 3 inches apart.
Bake at 350 degrees for 12-15 minutes until the cookies look puffy with
cracks on top. They should fall and flatten as soon as you take them out
of the oven. Do not over bake.