Tips on Using Lavender • Lavender Recipes
Tips on using Lavender
What is our Lavender?…
Our organic Lavender is an English variety grown in France. Lavandula angustifolia is a flowering narrow-leafed plant native to the western Mediterranean.
Lavender flowers are commonly referred to as lavender buds because the flowers are dried before the flowers have a chance to open, this results in a lovely smelling and looking dried bud about the size of a grain of rice. Our lavender is always freshest it can be from the most recent harvest. The scent is strong and will last a very long time.
All of our Lavender is a culinary grade (food grade) and organic. We offer two options.
- Our Crafting grade Lavender is a nice blue/grey color and the fragrance is the traditional scent we know and love. The flavor is a bit pine-like and sharp. A less expensive alternative to use when color is less important than fragrance.
- The Culinary grade Lavender is a grade AAA and has a vibrant blue/purple color. The fragrance is very strong and the scent is traditional lavender. Use this for cooking for flavor, and for when color and scent are important.
Storing dried Lavender...
To store lavender buds I like to use air-tight glass containers. Here at the farm, they are vintage blue Ball Mason jars. I love the jars and love working with them every day but any air-tight container will work. Keep away from heat, light, and moisture and your dried lavender will be ready to please for many years to come, should you not use it up first.
Industry standards are that bulk loose lavender is sold and bought by weight. Here at Lizzy Lane Farm, it’s no different, our loose lavender is sold by weight NOT by the cup. There is better value for you; you will know what to expect and it makes it easier to compare when shopping around.
An ounce of loose lavender (any herb) is not the same as when measured by cups. Do you know the old saying an ounce of feathers and a pound of bricks?
What exactly is a cup anyway? That is the question I always ask myself…A dry measuring cup? - a wet measuring cup? both hold different amounts yet still called a cup. Is it a U.S measure cup or grandma’s old teacup or Ma’s old Tupperware cup? Who decides and are the herbs packed in that cup or are they loose? This is why the industry uses the weight standard for sales.
How our dried lavender buds measures up… 1 ounce is about, a little less than 1 U.S. measure dry measuring cup. 1 ounce will mostly fill one of our 3x5 muslin bags.
4oz. = 1/4lb. = 113 grams, will fill a pint canning jar 8oz. = 1/2lb. = 236 grams, will fill a ½ gallon canning jar, a pint-size zip top bag. 16oz. = 1lb. = 453 grams, will fill a gallon canning jar, a gallon size zip top bag.
Should you need help estimating how much loose lavender you need for your project don’t hesitate to ask. I have been working with lavender for going on 40 years now.
How much do I need?…
Wedding toss- I suggest 2 pounds for 40 guests. About 2 handfuls per person.
Sachets-I recommend filling your sachet a bit more than ¾ full to give your organic lavender room to move around and release its scent. A 3”x5” bag will hold 1 ounce of lavender.
Heat Pads- I suggest a blend of ¾ buckwheat hulls, ¼ flax seed, and a few Tablespoons. Lavender or another herb at most. Too much lavender when heated will burn your eyes and nose. The scent will fade over time.
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1-1/4 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2-1/4 cups all-purpose flour
- 4 teaspoons dried lavender flowers (our 1 oz sample bags are a good choice)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Preheat oven to 375°. Cream butter, shortening, and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts.
- In a separate bowl, whisk flour, lavender, baking powder, and salt; gradually beat into creamed mixture.
- Drop by rounded teaspoonfuls 2" apart onto baking sheets lightly coated with cooking spray.
- Bake until golden brown, 8-10 minutes. Cool 2 minutes before removing to wire racks. Store in an airtight container.
- 6 to 7 cups water
- 1 cup sugar
- 1-1/2 cups freshly squeezed lemon juice (about 6 large lemons)
- 1 large lemon sliced to float in pitcher and glasses
- 2 tablespoons dried lavender flowers (our 1 oz sample bags are a good choice)
- 1 teaspoon vanilla extract
- Ice cubes
- Bring 2 cups water and sugar to a boil. Remove from the heat; add lavender. Cover and let stand for 2-4 hours.
- Strain, discarding lavender. Stir in lemon juice, vanilla, and remaining water. Chill- serve over ice.
1 cup: 139 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 37g carbohydrate (34g sugars, 0 fiber), 0 protein.