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    You are in: Home / Cookbooks / Lavender Flowers
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    28 recipes in

    Lavender Flowers

    Lavender is exquisite in syrups, cordials, teas, lemonade, sparkling water, champagne, pastries and confections, as well as in many savory dishes. It is also an herb component in most herbes de Provence seasoning blends (and herbs de Napa). A little lavandula goes a long way. Be sure to use only culinary lavender in your cooking or baking. The best culinary lavenders are the 'English' or 'Provence' varieties...
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    Cool and refreshing, this spritzer is like summer in a glass! Wonderful! Add as much or as little pastis as you like. I used R.W. Knudsen Tangerine Spritzer (non-alcoholic) for the tangerine juice and sparkling water (and the data base didn't recognize this). Sweeten to taste with sugar or honey, as desired. Enjoy!

    Recipe #460149

    Marinated mushrooms are great appetizers. Or, you can add them to salads, meats, and pasta dishes. Wonderful! This French version features the bright sunny flavors of Southwest France with a fruity olive oil, champagne vinegar, lemon, sea salt, fresh thyme and herbes de Provence. Store in a tightly sealed glass container in the refrigerator for up to 2 weeks; serve chilled, warm, or at room temperature. Makes 1 pint.

    Recipe #456833

    This is a decadent and gorgeous cake that would be perfect for Mother's Day or a spring or summer soiree! The sweet-tart lemony lavender glaze lends a beautiful blush of pale lavender color to the finished cake. If you like, serve slices of this pound cake with a scoop of recipe #414812 on the side, finished with a sliver of candied ginger--heavenly! Slightly adapted from the beautiful cake found on; the original is Claudia Fleming's cake from her book 'The Last Course'.

    Recipe #455817

    This savory, honey-soaked goat-cheese spread is prepared with wildflower honey and garnished with dried lavender. Beautiful in its rustic simplicity! A lovely addition to the cheese board. Serve with flatbread crackers, or your favorite crackers. Adapted from Victoria Magazine.

    Recipe #434053

    A splash of lavender-vanilla infused simple syrup adds an element of intrigue to this delectable Champagne sparkler! Lovely and elegant served with fruit, cheese, and crudites for a gazebo garden party, or for an enchanted and romantic dinner for two! Be sure to use only culinary organic edible lavender that has not been sprayed.

    Recipe #434058

    4 Reviews |  By BecR

    A favorite spring and summertime drink of mine, using fresh or dried lavender and lemons from the garden. Wonderfully refreshing! May be served cold over ice, or hot with honey. Adapted from "The Ultimate Liquor-Free Drink Guide" by Sharon Tyler Herbst.

    Recipe #131597

    4 Reviews |  By BecR

    A beautiful lavender jelly that will awaken your senses and delight your tastebuds with pleasure! Wonderful served at Afternoon or High tea with scones, puddings, or cream. It can also be served as an unusual accompaniment to meats, such as lamb or poultry. Or serve as a topping over brie cheese as an appetizer. The sky is the limit!

    Recipe #412026

    1 Reviews |  By BecR

    In Provence, lavender honey is made by the bees that frequent the wild purple-budded bushes growing near their hives. Be aware that this homemade version, infused with lavender flowers, needs to stand for 24 hours before being used. If you purchase dried lavender flowers, be sure that they are culinary quality. A lovely gift! From "From the Cook's Garden".

    Recipe #383209

    A delicate ice cream, gently infused with the scent of fresh lavender flowers and tinged a pretty lavender color. Very simple to make, with a classic custard base enriched with cream. Lovely with crisp cookies or a slice of pound cake. Enjoy! Notes: Ensure that the flowers have not been sprayed. Cook time includes freezer time.

    Recipe #373432

    1 Reviews |  By BecR

    These are some of the best scones I've ever eaten! From my friend Cameron. Lovely served warm or cooled with butter, recipe #247961 or recipe #383209, lemon curd, or British clotted cream--and a cup of tea!

    Recipe #381986

    This is a wonderfully simple and delicious lemony glaze to drizzle over freshly baked scones, cookies - biscuits or cakes! The optional addition of lavender or lemony herbs are my take on my mother's recipe.

    Recipe #411928

    From Rosalind Creasy. Both savory and sweet butters can be made with flowers. Probably the most versatile savory butters are made from chive blossoms or nasturtium flowers. Serve these savory butters with a crisp French bread or melt them over vegetables, fish, or poultry. Or also add savory herbs, lemon juice, or other flavorings such as ground chipotle peppers or grated fresh ginger. Sweet flower butters can be made with roses, violets, lavender, and pineapple sage and are a treat on egg breads, sugar cookies, or as a mystery filling between layers of pound or sponge cake. Not all edible flowers are equally tasty. Before you prepare the blossoms taste a few petals to make sure they please your palate.

    Recipe #416273

    Edible flowers provide a striking palette with which to decorate food. With a small garden of edible flowers you can make your canapés look like edible art. From Rosalind Creasy. Tip: Use a selection of organic edible flowers, 4 or 5 dozen: nasturtiums, borage, calendulas, pineapple sage, runner bean flowers, pansies, violas, violets, and mustard flowers. Herb leaves: sage, parsley, mint, dill, and basil.

    Recipe #416243

    This lovely salad would be wonderful on a bed of heirloom oak leaf lettuce with a bit of the vinaigrette drizzled over all. Recipe is an adapted one from California restauranteur and cookbook author Jesse Cool.

    Recipe #416316

    A delightfully aromatic cocktail with lavender herbal and citrus flavors, reminiscent of sunny Provence, in the South of France! Gin, vermouth, Cointreau, recipe #247961, fresh oranges and lavender; would also be good with the addition of champagne or sparkling wine. Adapted from 'Fine Living'.

    Recipe #250030

    A wonderful dinner party dessert -- and so easy! You may also wish to add fresh seasonal fruits such as raspberries or strawberries, dusted with confectioner's sugar. Preparation time includes a four hour chill time. Adapted from an 'A la Carte with Lee White' recipe.

    Recipe #382093

    An exquisite blend of lavender flowers and herbes de Provence makes for a pleasant, refreshing cordial--perfect for a summer's day! Stir into lemonade, teas, ice-water, champagne or cocktails, -or- drizzle on pound cake, waffles, pastries, puddings or fruit. Lovely! I like to make this in the early summertime, when the lavender flowers are still fresh! Try it in my recipe #250030, or whisk a few spoonfuls into whipped cream, or thicken with powdered sugar for a glaze. Makes a beautiful hostess or Christmas gift, tied with a pretty lavender ribbon!

    Recipe #247961

    1 Reviews |  By BecR

    A deliciously fragrant custard, delicately enhanced with fresh lavender flowers. The perfect spring or summertime dessert, or anytime! Use fresh organic lavender from your garden (or storebought culinary lavender). Cook time includes one hour stand time and several hours chill time. From pastry chef Jack Fisher at Nine-Ten Restaurant in La Jolla, CA.

    Recipe #109667

    4 Reviews |  By BecR

    These delicious lavender cookies are a real treat--perfect for tea-time, or for serving out on the veranda with a pitcher of ice-cold lemonade! From The Spice House. Note: Icing amount as written is very generous for these cookies, feel free to reduce to one half or one quarter the recipe, as you like.

    Recipe #375524

    Drizzled with a delicious brandied citrus glaze and served atop a fancy cut crystal pedestal cake stand that's strewn with rose petals and fresh lavender flowers, this solid, satisfying poppy seed cake makes a fitting tribute to a hearty traditional Victorian High Tea. Adapted from "Having Tea" by Tricia Foley.

    Recipe #286879

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