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You can make culinary lavender by growing it, harvesting it at the right time, and drying it properly.
Culinary lavender isn’t just a pretty flower for your garden.
It’s an edible herb that can transform your cooking with its sweet, floral, and slightly citrusy flavor.
The process of making culinary lavender is simpler than you might think, and once you know how to make culinary lavender at home you’ll have a pantry staple that lasts for months.
If you’ve ever wondered how to make culinary lavender that’s safe to eat and tastes amazing, this guide will walk you through every step.
We’ll cover the best lavender varieties for cooking, how to harvest lavender for culinary use, and the proper way to dry culinary lavender so it keeps its flavor.
Let’s get started.
How to Make Culinary Lavender at Home
Making culinary lavender starts with choosing the right plant because not every lavender variety is meant for eating.
Some types are better suited for potpourri or essential oils, while others are grown specifically for culinary lavender recipes.
Here’s how to make culinary lavender the right way:
1. Choose the Right Lavender Variety
The best culinary lavender comes from English lavender varieties, specifically Lavandula angustifolia.
Popular choices include ‘Hidcote,’ ‘Munstead,’ and ‘Provence’ lavender, all of which have a sweeter, milder flavor.
Avoid Lavandula stoechas (French lavender) and Lavandula dentata, as these contain higher levels of camphor and taste harsh.
When making culinary lavender, English lavender is your best friend.
2. Grow or Source Your Lavender
You can grow culinary lavender in your garden or buy it fresh from a farmer’s market.
Lavender thrives in full sun and well-drained soil.
If you’re growing your own, plant it in spring after the last frost.
If you’re buying culinary lavender, look for bundles of fresh stems or dried buds from a reputable source.
Just make sure it’s labeled as food-grade or culinary lavender.
3. Harvest at the Right Time
Timing is everything when you’re learning how to make culinary lavender.
The best time to harvest lavender for culinary use is in the morning, just after the dew has dried but before the heat of the day sets in.
This is when the essential oils are most concentrated.
Harvest when the buds are swollen but haven’t fully opened yet.
Cut the stems long, leaving a few inches above the woody part of the plant.
4. Dry the Lavender Properly
Drying culinary lavender is the most important step in the process.
Bundle 10 to 15 stems together and tie them with twine.
Hang the bundles upside down in a cool, dark, and well-ventilated area.
A closet or pantry works perfectly.
Let them dry for about one to two weeks.
You’ll know your culinary lavender is ready when the buds feel dry and papery and they easily rub off the stems.
5. Separate the Buds from the Stems
Once dried, gently rub the flower buds off the stems over a bowl.
Discard the stems and any brown or moldy buds.
What you’re left with is pure culinary lavender ready to use.
Store your culinary lavender in an airtight jar away from sunlight.
It will keep for up to a year.
How to Use Culinary Lavender in Your Cooking
Now that you know how to make culinary lavender, let’s talk about how to use it.
Culinary lavender works in both sweet and savory dishes, but a little goes a long way.
Here are some tasty ways to enjoy your homemade culinary lavender:
1. Baked Goods
Add culinary lavender to shortbread cookies, scones, cakes, and muffins.
You can also infuse sugar by blending dried culinary lavender buds with granulated sugar.
Use lavender sugar in your favorite baking recipes for a subtle floral twist.
2. Beverages
Culinary lavender makes a lovely addition to teas, lemonades, and cocktails.
Steep a teaspoon of dried culinary lavender buds in hot water for a calming lavender tea.
You can also make a lavender simple syrup for cocktails and mocktails.
3. Savory Dishes
Culinary lavender pairs beautifully with lamb, chicken, and roasted vegetables.
It’s also a key ingredient in Herbes de Provence.
Add a pinch of culinary lavender to your spice rubs or marinades for a unique flavor.
4. Desserts and Sweets
Infuse custards, ice cream, and panna cotta with culinary lavender.
You can also make lavender honey by warming honey with dried culinary lavender buds and straining.
Drizzle it over yogurt, pancakes, or cheese.
Tips for Making Culinary Lavender Taste Great
Making culinary lavender is one thing, but making it taste great is another.
Here are a few tips to keep in mind:
1. Use Less Than You Think
Culinary lavender can easily overpower a dish.
Start with a small amount and adjust.
A general rule is to use about one teaspoon of dried culinary lavender per cup of liquid or per batch of baked goods.
2. Grind It Before Using
Whole culinary lavender buds can be a bit chewy.
Grind them in a spice grinder or mortar and pestle before adding to recipes.
This releases more flavor and gives a smoother texture.
3. Pair with Complementary Flavors
Culinary lavender pairs well with lemon, honey, vanilla, rosemary, and thyme.
These combinations bring out the best in your culinary lavender.
4. Avoid Non-Culinary Lavender
Never use lavender that’s been treated with pesticides or meant for crafts.
Always use food-grade culinary lavender for cooking.
So, How Do You Make Culinary Lavender?
You make culinary lavender by choosing English lavender, harvesting it at the right time, and drying it properly.
Once you know how to make culinary lavender, you’ll have a versatile herb that adds a unique floral touch to your kitchen.
Whether you’re baking, brewing tea, or cooking a savory dish, homemade culinary lavender is a wonderful ingredient to have on hand.
So go ahead and try making culinary lavender yourself.
You’ll be glad you did.