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Whether you’re using it as a garnish or a main ingredient, lavender lends a subtle floral flavor to sweet or savory dishes. All Lavender is edible, some more flavorful than others.  English Lavender is a particular favorite. Just remember that a little goes a long way!

Lavender Bars

To make lavender sugar, which is such a fun thing to have around, combine one cup of sugar with 1 and 1/4 teaspoons of dried lavender. You can use it in all kinds of baked goods or to sweeten drinks like iced tea.

You can also add lemon oil and zest to the filling for extra lemon power.


For the crust

  • 8 ounces unsalted butter, softened

  • 1/2 cup lavender sugar

  • 2 cups flour

  • 1/2 teaspoon kosher salt

For the lemon custard

  • 2-1/2 cups granulated sugar

  • 6 large eggs at room temperature

  • 1 cup Meyer lemon juice

  • zest from two Meyer lemons

  • 1/2 teaspoon lemon oil (optional)

  • 1 cup flour

  • confectioner's sugar for dusting


For the crust

To make the crust, in the bowl of a stand mixer, cream the butter and lavender sugar on medium speed until light and fluffy, about two to three minutes.

Add the flour and salt and mix until the dough begins to come together.

Transfer the dough to a 9x13 baking dish and using your fingertips, press the dough into an even layer that covers the entire pan.

Chill the dough for at least thirty minutes. Meanwhile, preheat the oven to 350 F.

Bake the chilled crust for twenty minutes.

For the lemon custard

While the crust is baking, prepare the filling. Whisk together the granulated sugar, eggs, lemon juice, lemon zest and lemon oil, if using, until combined.

Whisk in the flour until the mixture is smooth.

After twenty minutes, remove the crust from the oven and turn the heat down to 325 F.

Pour the filling over the crust and return the pan to the oven and bake until the filling is set, 30-35 minutes.

Dust the top of the lemon bars with confectioner's sugar while they are still warm.

Cool on a wire rack before cutting.

Lavender Roasted Potatoes

Simple and flavorful

Prep Time: 20 minutes Cook Time 30 minutes

Total Time 50 minutes

Servings 4 4-6 servings

Calories 229 kcal


  • 2-2 ½ pounds (about 4 large) thin skinned Potatoes (New, Red, etc)

  • 2 tablespoon Olive Oil

  • 1 ½ tablespoon dried Lavender designated for culinary use

  • Salt and Pepper to taste


  1. Preheat oven to 350 degrees*.

  2. Scrub potatoes, cut out any bad spots and cut into bite-sized pieces. Do not peel.

  3. Toss in a bowl with olive oil. When coated with the olive oil, add lavender, salt and pepper.

  4. Spread into a single layer in a roasting pan or on a baking sheet. Place in the oven for 30 minutes, stirring part way through to ensure even browning. Potatoes are done then soft inside to the bite.

Lavender and Pepita Brittle

Prep: 15 mins

Total:30 mins

Yield: Makes 1 sheet (about 9 by 11 inches)


Ingredient Checklist

  • 1/2 cup pepitas (green hulled pumpkin seeds)

  • 1 tablespoon dried lavender

  • 1/4 teaspoon salt

  • Basic Brittle

  • Ingredients

  • Vegetable oil cooking spray 

  • 1 1/2 cups sugar 

  • 1/2 cup light corn syrup

  • Mix-ins, according to variation

  • Instructions ChecklistStep 1

  • Coat a 12-by-17-inch rimmed baking sheet with cooking spray. Bring sugar and corn syrup to a boil in a medium saucepan, stirring and brushing down sides with a wet pastry brush to prevent sugar crystals from forming, until sugar dissolves. Cook,swirling occasionally, until mixture just starts to turn golden around edge.

  • Step 2

  • Stir in mix-ins. Cook, stirring occasionally, until mixture is pale amber, about 8 minutes. Pour onto baking sheet without spreading. Let cool. Break into pieces.


Instructions Checklist

  • Step 1

    Coat a 12-by-17-inchrimmed baking sheet with cooking spray. Bring sugar and corn syrup to a boil in a medium saucepan, stirring and brushing down sides with a wet pastry brush to prevent sugar crystals from forming,until sugar dissolves. Cook,swirling occasionally, unti l mixture just starts to turn golden around edge.

  • Step 2

    Stir in mix-ins. Cook, stirring occasionally, until mixture is pale amber, about 8 minutes. Pour onto baking sheet without spreading.Let cool. Break into pieces.


Pastel Cupcakes with Sugared Flowers

Iced pale purple, elegant comfection

Yield: Makes 2 dozen


Ingredient Checklist

  • 3/4 cup plus 2 tablespoons all-purpose flour

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 10 1/2 tablespoons unsalted butter

  • 3 1/2 ounces unsweetened chocolate, finely chopped

  • 1 1/3 cups sugar

  • 2 large eggs

  • 1 teaspoon pure vanilla extract


  • Lavender Icing  

  • Ingredients

  • Ingredient Checklist

  • 1/3 cup whole milk 

  • 1/2 teaspoon dried lavender

  • 3 cups confectioners' sugar

  • Violet gel-paste food coloring

  • Directions

  • Instructions

  • Bring milk and lavender just to a boil in a small saucepan. Remove from heat, and let steep 10 minutes. Strain, and discard lavender. Whisk in sugar until smooth. Strain again. Add food coloring until desired shade. Use immediately.


  • Sugared Flowers_

  • Ingredients

  • Ingredient Checklist

  • 1 large egg white

  •  1 teaspoon water

  • 72 purple pesticide-free edible flowers, such as pansies and violas, stems removed

  • Superfine sugar, for sprinkling

  • Directions

  • Instructions Checklist

  • Step 1

  • Whisk egg white with water in a small bowl. Working with 1 flower at a time and holding it with tweezers, brush egg wash over entire surface of flower using a small paintbrush. Sprinkle with sugar. Transfer to a baking sheet lined with parchment to crisp flowers. Let stand at room temperature overnight. Sugared flowers can be stored in single layers in airtight containers at room temperature for up to 3 months.

Pastel Cupcakes Directions

Instructions Checklist

  • Step 1

    Preheat oven to 350 degrees. Line 2 standard 12-cup muffin tins with paper liners. Whisk flour, baking powder, and salt.

  • Step 2

    Put butter and chocolate into a heatproof bowl set over a pan of simmering water; stir until smooth. Remove from heat, and let cool slightly.

  • Step 3

    With an electric mixer on medium speed, beat chocolate and sugar for 3 minutes. Add eggs, one at a time, and beat until combined. Beat in vanilla. Reduce speed to low. Add flour mixture; beat until just combined.

  • Step 4

    Divide batter evenly among muffin cups. Bake until set and a cake tester inserted into centers comes out clean, about 18 minutes. Transfer to wire racks; let cool completely.

  • Step 5

    Spoon icing over cupcakes, covering tops completely. Let set, about 1 hour. Decorate with sugared flowers. Cupcakes can be stored in single layers in airtight containers for up to 2 days.

Lavender Lemonade with Hibiscus

Prep :5 mins

Cook: 10 mins

Additional: 1 hr

Total:1 hr 15 mins



Ingredient Checklist

  • 3 cups water

  • 1 ½ cups lemon juice

  • 3 cups water

  • 1 ¼ cups white sugar

  • 2 tablespoons dried lavender flowers

  • 1 ½ teaspoons dried hibiscus petals

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Instructions Checklist

  • Step 1

    Mix 3 cups water and lemon juice in a large pitcher. Refrigerate until chilled.

  • Step 2

    Bring remaining 3 cups water, sugar, lavender, and hibiscus petals to a boil in a saucepan. Reduce heat to medium-low and simmer for 10 minutes. Remove from heat and allow to cool. Strain lavender and hibiscus from liquid and pour into pitcher with lemon water. Refrigerate until cold.

Nutrition Facts

Per Serving:

132.9 calories; 0.2 g protein; 35.3 g carbohydrates; 0 mg cholesterol; 6.1 mg sodium.

Peach and Lavender Ice


This lovely and sophisticated sorbet is great for cleansing the palate after a heavy meal. Even though it's mostly fruit, it does taste rather rich; so keep portions small. Freezing time is not included in this total, and will vary depending on your ice cream maker.

Prep: 5 mins

Additional: 4 hrs

Total: 4 hrs 5 mins

Servings: 24

Yield: 1 gallon


Ingredient Checklist

  • 2 pounds sliced frozen peaches, thawed

  • 1 ½ cups white sugar

  • ½ cup dried lavender flowers

  • 3 tablespoons lemon juice

  • 3 cups water

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Instructions Checklist

  • Step 1

    Puree peaches with sugar until smooth. Stir in lavender blossoms, and let stand at room temperature for 2 hours. Stir in lemon juice and water, then place into refrigerator and refrigerate until cold, about 2 hours.

  • Step 2

    Freeze in a 6-quart ice cream maker according to manufacturer's instructions.

Nutrition Facts

Per Serving:

56.7 calories; 0.1 g protein; 14.5 g carbohydrates; 0 mg cholesterol; 1.6 mg sodium.

Lavender Honey Butter

1/4 pound (1 stick) salted butter, warmed to room temperature but not heated

1 Tbsp honey

1 Tbsp dried lavender flowers, partially ground if desired

Blend all three ingredients thoroughly by hand or with a food processor. Pack into a small bowl for serving at room temperature, or roll into a decorative log using a sheet of parchment paper and refrigerate before serving sliced. Refrigerate or freeze leftover portion to preserve and bring to room temperature before serving again. Keeps for about one week in the refrigerator and about one month in the freezer.

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