LAVENDER CULINARY RECIPES

Lavender Mint Tea: 1 tsp fresh lavender blooms or 1/2 tsp dried flowers, 1-2 Tbsp fresh mint leaves or 2 tsp dried mint in a cup, black tea bag. Add 1 c of boiling water. Allow to steep for 3-4 minutes.

Lavender Tea: 1 tsp fresh lavender blooms and one tea bag in a cup. Add 1 c boiling water; cover and let steep for 5-10 min. Can also be cooled and used as a mouthwash to freshen breath.

Lavender Herb Tea: 1/2 tsp dried lavender, 1/2 tsp dried chamomile and a green tea bag. Add 1 c boiling water; cover and let steep for 5-10 min.

Measurements for ingredients can be adjusted to meet the size of the teapot using the stated relationships. Can be served hot or chilled with a sprig of fresh lavender or fresh mint.

If you enjoy the flavor of lavender tea and you want a quicker cup of tea, Earl Grey makes a box of lavender tea single cup teabags.

Lavender tea can be used in baking breads, cakes and cookies.

A stronger version of lavender tea, lavender infusion can be used to make lavender jellies and jams.  For more information, visit our Sweet Lavender hubpage.

Lavender has a sweet, floral flavor with lemon and citrus notes. The potency of lavender intensifies with drying. IN COOKING, USE 1/3 DRIED TO FRESH LAVENDER. Out of Rosemary? Substitute lavender in equal amounts.

Walnut Lavender Dressing:

Wash a handful of fresh lavender (blooms and stems) and 1 1/2c. white or red vinegar in a quart mason jar. Allow mixture to infuse in the refrigerator for 2-3 days. Remove from refrigerator and strain oil from lavender. Discard lavender.

In a blender. combine 3/4c. extra virgin olive oil, 2/3 c. chopped walnuts and 1 tsp. dijon mustard.  Add spices to taste: S&P, garlic, rosemary, cardamon, basil and sugar.  Add 1/4 c. lavender vinegar to blender and mix well.  Spritz over choice of salad greens.  Store remaining vinegar in refrigerator. Shelf life 3 months.

LAVENDER CITRUS SALAD:

In salad bowl, combine 4 c. washed, torn bibb lettuce or other lettuce of choice, 2 c. of refrigerated fruit pieces of choice such as fresh strawberries, blueberries, pineapple, grapes, 1/2 c. fresh nasturium blooms, 1/4 c. fresh lavender blooms, 1/2 thinly sliced cucumber. Toss gently and spritz with lavender walnut dressing.

CHICKEN SALAD WITH LAVENDER & PINEAPPLE:

In large bowl combine: 2 1/4 c. pineapple chunks, 1c. chopped cooked chicken, 1 c strawberries halved, 1 c seedless grapes halved, 1/2 c. chopped celery, 2 tsp fresh mint and 2 tsp. fresh lavender. Toss well. Place salad mixture on 4 lettuce lined salad plates. In small bowl, combine 3/4 c vanilla yogurt, 1 tsp lemon juice, 1-2 Tbsp sugar. Mix well and drizzle over each serving. Makes 4.

CHEESY CRAB DIP WITH LAVENDER

In a small bowl, beat 1 8oz. pk softened lt cream cheese with 1/4 c. milk. Beat well. Add 2 tsp. lemon juice, 1 1/2 tsp. worchetershire sauce, 1/4 c. finely chopped green onion, 1c drained crab meat and 1Tbs. dried lavender. Season with salt and pepper as desired. Top with sprigs of fresh lavender and serve with stoneground crackers.

Lavender Orange Sponge Cake:

Combine: 1 c. sifted cake flour and 1/c sifted powdered sugar; set aside.  In a small mixer bowl, beat 5 egg yolks on hi speed until athick and lemon colored.  Gradually add the remaining 3/4 c. sifted powdered sugar and 1/4 tsp salt.  Beat constantly 4 minutes.  Stir in 1 Tbsp fine orange peel and 1tsp dried lavender.

Wash beaters.  In large mixer bowl, beat 5 egg whites, 1 tsp vanilla, and 1/2 tsp. cream of tarter until soft peaks form.  Gently fold yolk mixture into the whites.  Sift flour mixture over egg mixture, 1/3 at a time folding in gently.  Turn into an UNGREASED tube pan.  Bake in 325 degree oven for 55 minutes or until cake springs back and leaves no imprint when lightly touched.  Invert cake in pan; cool thoroughly.  Remove cake from pan.

With a long-tined fork, poke holes in the top of the cake at 1" intervals.  FOR SYRUP: In a saucepan combine 1 c. orange juice and 1 Tbsp. honey.  Simmer 5 minutes.  Remove from heat; stir in 1/2 tsp almond extract.  Spoon sysrup liquid evenly over cake, a small amout at a time, allowing cake to absorb the syrup.  Chill if desired.  Garnish with twistede slices of orange peel and lavender twigs.  16 servings.

HOMEMADE LAVENDER ICE CREAM:

In a large bowl, beat 4 large eggs with 2 c. white sugar until well combined; add 1 can sweetened condensed milk and set aside.  In a pan, scald 1 qt 2% or whole milk.  Pour egg mixture into the scalded milk.  Add 1 1/2 tsp. vanilla, 1-2 tsp dried lavender and gently mix.  Pour mixture into ice cream freezer.  Add additional milk if necessary.  Churn until desired hardness achieved.