Cooking with Dried Lavender

Dried lavender is nice in potpourri, but it’s even better in the kitchen, where it can be put to both sweet and savory uses.

One classic use is as a central component in the blend, Herbes de Provence. To make your own, combine crumbled dried lavender with dried rosemary, marjoram, thyme, and savory, and crushed fennel seeds. Herbes de Provence makes a terrific counterpoint to both eggs and poultry. Try using it as a rub for beer can chicken.

In fact, lavender makes many great herb rubs and marinades. LindaWhit mixes dried lavender with lemon zest, minced garlic, salt, and pepper and rubs into a chicken before roasting. Or, use it with dried oregano and dehydrated garlic to make a rub for lamb or pork, suggests Das Ubergeek. bolivianita marinates venison in lavender and red wine before grilling.

You can steep dried lavender in milk, and make creme brulee, rice pudding, tapioca, or ice cream. Here’s a recipe for honey lavender ice cream.

Lavender is good in buttery shortbread cookies, especially with lemon zest in the dough or a lemon glaze on top to offset its floral notes, says Carb Lover. A little goes a long way, though; add too much, and it’ll seem like you’re “eating a bar of soap.”

Make lavender sugar by tossing whole blossoms with granulated sugar and allowing it to sit for a few weeks. Use in tea or sprinkle on cookies or muffins. Or steep dried lavender in simple syrup and use as a flavoring for lemonade or iced tea. AnneInMpls uses it to make a fabulous lavender cocktail with a pretty pale-purple hue: combine vodka, a splash of Cointreau, several splashes of lavender syrup, and a squeeze of fresh lemon juice, shake, and strain into a cocktail glass.

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Uses for Dried Lavender