We often think of lavender only in lotion, oils or candles with its relaxing aroma, even though it’s also edible! You can easily substitute lavender for other herbs, especially rosemary, when flavoring sweet or savory dishes. We added lavender to three common kitchen staples—sugar, butter, and syrup—which you can then add to a multitude of recipes.
Use lavender sugar in shortbread cookies for a floral surprise; lavender butter over roasted chicken for a pleasant, earthy flavor; or lavender syrup in lemonade or cocktails for a flowery taste of summer. You’ll be surprised how delicious the lavender from your garden can be!
Lavender and Herb Butter
- ¼ pound of butter (1 stick), softened
- 1 tablespoon of dried lavender
- 1 tablespoon of dried parsley
- 1 tablespoon of dried oregano
Mix all ingredients and chill in the fridge for a few hours. If you prefer, you can use almost any other dried herb, such as basil or chives.
Lavender Sugar
- 1 cup granulated sugar
- 1 tablespoon of dried lavender or 2 tablespoons of fresh lavender
Mix the two ingredients together and seal in an airtight container for two days before using to ensure the flavors meld. Recipe can be doubled or tripled, depending on how much sugar you need.
Lavender Syrup
- 1 cup sugar
- 1 cup water
- 1 tablespoon dried lavender or 2 tablespoons fresh lavender
Mix ingredients in a small pot and bring to a boil. Once boiling, stir the mixture until the sugar is completely dissolved. Let cool for a few hours, strain, and pour into an airtight container. Syrup can be stored in the fridge for several weeks.
