Q&A — Farm-to-Table Culinary Lavender Buds

By Caryn Gehlmann, Clinical Aromatherapist

I’m so excited that we’re now carrying freshly harvested culinary lavender buds in our online store. It’s taken time and some experimenting but I now love cooking with lavender! And what’s made it even more fun is that I was on the farm harvesting and drying this lavender myself so I know it’s farm-to-table fresh. So this month’s Q&A with Caryn is all about culinary lavender — how to cook with it, where to purchase it, and tips on growing and harvesting your own lavender. The video below will also give you a behind-the-scenes peek into the harvesting process!

What’s the biggest mistake people make when cooking with lavender?

The first thing you need to learn is that not all lavender is considered culinary, so don’t run to your backyard and start clipping lavender for dinner!  Many people will say to me, “I don’t like food that has Lavender in it; it tastes “soapy.” Yep, someone used the wrong kind of lavender!

Then, what kind of lavender should I use for cooking and baking?

Different lavender species are good for different things. Some are great for drying their aromatic buds, distilling essential oils, or ornamental lavender bushes that make a lovely addition to your landscaping. Some of the best culinary lavender comes from Lavandula angustifolia plants, also known as English or “true” lavender. This variety has a lot less oil than the aromatic lavender used to make essential oils so you avoid that overpowering soapy flavor!

The culinary lavender buds we carry in our e3 online shop were harvested from Royal Purple, Lavandula angustifolia cultivar. This variety has just the right flavor profile to add a touch of elegance, complexity, and depth to your dishes. This lavender variety is indeed “royal” as it stands tall with hundreds of long-stemmed light purple flowers. In addition to the great flavor, it can be a beautiful addition to your landscape.

What else should I look for when buying culinary lavender buds?

It’s best to use the lavender buds within a year from when they were harvested. That’s the benefit of knowing when and where your lavender was grown. Another clue is to look for a vibrant purple-blue color. If they start looking too grey they’re probably not quite as fresh. And don’t forget to listen to your nose! Does it smell fresh and spicy or is it stale or overly perfumy? e3’s lavender buds were grown locally here in Southern Oregon without any pesticides so that’s another thing to consider. Again, knowing the source can be helpful.

What tips do you have for harvesting and drying lavender?

Here are some tips I learned from John Rinaldi, a horticulturist and lavender expert, “First, you want to harvest at the right time. If you’re using lavender for crafting or for culinary purposes, harvest when only a few of the individual flowers have opened. It’s best to cut the entire flower spike, without going into the woody portion of the stem.” 

Here are some drying tips from John, “Hang your bundles of lavender upside down in a dry, sunny location. Drying time ranges from one to two weeks. If you’re using the lavender for sachets, potpourri, or recipes the buds need to be stripped from the stems. You can do this by rolling the bundle briskly between your hands over a bucket or cloth.”

In this short video watch me harvest and dry lavender. It’s so easy!

What kinds of food can I add lavender to?

Here are just some of the ways culinary lavender is used by professional chefs and home cooks:

• Desserts — From baked goods to homemade lavender-infused ice cream to chocolate
• Beverages — Give your homemade lemonade or crafted cocktails a new twist
• Savory dishes — Elevate your roasted vegetables, pot roast, and fish stew
• Soups, salads & appetizers — Just what you need to make an old standby a new hit

A good reminder from an article on Bon Appetit, remember that dried lavender buds are about three times more potent than fresh ones. So start with small amounts when you’re testing out new recipes. If you’re looking for inspiration, my favorite resource is The Art of Cooking with Lavender, by award-winning cookbook author, Nancy Baggett. Or get started with my sister’s delicious recipe for Lavender Sugar Cookies. The possibilities are endless. When you discover a new way to cook with culinary lavender, please let me know!

If you want to stay up-to-date on lavender classes, tips from clinical aromatherapists, updates on what’s on sale, and a 20% coupon off your next order make sure to sign up for our newsletter.