|Plastic Shaker Jar-1 oz||$4.69|
|Pint Container-2 oz||$6.39|
|1 Pound Pouch||$20.99|
|Quart Container-4 1/2 oz||$9.79|
|3 Quart Container-13 oz||$25.79|
Description: Small blue to purplish edible flower with a strong aromatic fragrance. French lavender.
Usage: Used in marinades, salad dressing, and herb blends. A beautiful garnish for cookies and cakes! Be sparing, overuse can be bitter. No preparation necessary, just add to recipes. Lavender Recipes
Contains: Loose lavender flowers
Storage: Store in a cool dry place, away from heat, light, and humidity.
Lavender Shortbread Cookies
Cream the butter, sugar, vanilla, and lemon extract. Add the flour, lavender, and salt; mix until dough is smooth. Add additional flour if necessary. The dough should be soft but not sticky. Chill 1-2 hours until firm. Preheat the oven to 325 degrees. On a lightly floured surface, roll the dough about 1/4 inch thick. Cut out shapes with cookie cutter and place on an ungreased cookie sheet. Bake 10-15 minutes or until lightly brown around the edges. Place on a cooling rack; cool completely. Frost with icing if desired.
Bring water and sugar to a boil; stirring until sugar is dissolved. Remove from heat, stir in lavender, steep for 30 minutes; strain and discard lavender. Stir in lemon juice and berries. Spoon over pound cake or angel food cake.
Lavender Ice Cream with Raspberry Sauce
Whisk first two ingredients until blended and thick. Combine next four ingredients in saucepan with seeds scraped from split vanilla bean. Cook over medium high heat until sugar dissolves and mixture comes to a simmer. Whisk into egg mixture and return to pan. Stir until thick to coat spoon without bringing to a boil. Strain into bowl and chill until cold, about 2 hours. Process in ice cream maker according to manufacturer’s instructions; cover and freeze until firm.
Combine lavender and and 1 tablespoon sugar in food processor. Pulse until finely ground. Stir in remaining sugar. Store in tightly covered container at least 3 days.
Bring 7 cups water to a boil over medium high heat. Stir in 1 cup sugar and cook, stirring constantly, 1-2 minutes or until sugar dissolves; remove from heat. Stir in lemon juice, mint sprigs, and lavender; let stand at least 2 hours. Pour through a strainer into large pitcher, discarding lavender. Serve over ice and garnish with lemon slices and mint sprigs.
Place honey and lavender in saucepan; heat over low for 3-5 minutes. Strain before serving.