Mountainside Lavender grows a variety of lavenders, both English and French, that are used in cooking. French lavenders are generally not a culinary favorite because they are higher in camphor, a chemical compound that can cause a bitter flavor. ‘Provence” is one lavandin that we grow that is used extensively in cooking due to its lower camphor content. Most any angustifolia will work for culinary uses. Some of our favorites are ‘Royal Velvet’, ‘Betty’s Blue’, ‘Melissa’, ‘Hidcote Pink’ and ‘Folgate’, These varieties are available for u-pick in June and early July. We sell clean and dried culinary buds in our farm store.
Dried lavender buds can be used in a variety of sweet and savory dishes. They are also wonderful in teas or herb blends.
Following a just a few of our favorite recipes:
Preheat oven to 350 degrees. Combine oats, coconut & flour in a large mixing bowl. Bring butter, honey, sugar & lavender to boil. Pour over dry ingredients and mix well. Drop by Tablespoon into lightly greased muffin tins. Bake for 12-15 min until lightly golden.
Combine all ingredients together and marinate the chicken for at least two hours. Grill until tender, basting frequently (or bake uncovered for about 40 minutes at 400 degrees).
Combine all marinade ingredients. Place salmon on hot, lightly oiled grill, skin side down. Baste frequently with marinade. When salmon is done, baste with remaining marinade.
Pour boiling water over lavender and let steep 20 minutes. Strain and add to lemonade. Royal Velvet will turn lemonade a pretty pink/purple color!