Growing Lavender & Cultivars             Lavender in Crafts           Cooking with Lavender           Pest and Deseases

Here Are Some Cooking      
 with Lavender Ideas!      

Shrimp and Corn Soup with Lavender and Herb Garnish


  • 1 onion
  • 3 Ribs of Celery
  • 3 cloves of garlic
  • 2 TBS Canola oil

Sauté all till soft and clear

  • 4 cups of veggie broth
  • 1 small bag of extra sweet frozen corn

Add to sauté mixture

Bring to a simmer for 1 hour
Add 1 lb of small to medium peeled raw shrimp
Cook for 20 min. more
Salt and pepper to taste

Serve with a finely chopped mixture of parsley, lemon basil or lemon thyme, scant amount of lavender buds- better to crush them first.



Tea Cake


  • 1 cup granulated sugar
  • 5 tablespoons butter, softened
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1 large egg white
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup plain fat-free or low fat yogurt
  • 2 tablespoons finely chopped fresh lavender leaves


  • 1/3 cup sifted powdered sugar
  • 1 teaspoon water
  • 1/4 teaspoon vanilla extract
  • 1tsp Lavender Orange Sugar

    Preheat oven to 350 degrees. Beat granulated sugar, butter, and vanilla at medium speed until well-blended. Add egg and egg white, one at a time, beat well after each addition. Sift flour and carefully measure. Combine the flour with the baking powder, baking soda, and salt, stir well. (I often sift again) Add flour the mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Stir in lavender. Pour the batter into an 8-inch loaf pan coated with cooking spray.

    Bake at 350 degrees for about 1 hour or until a wooden pick inserted in the center comes out clean. To prepare glaze, combine powdered sugar and remaining ingredients. Spread on the warm cake. Sprinkle with Lavender Orange Sugar. Cool in pan 20 minutes on a wire rack before removing from the pan. To serve slice thinly and present on a pretty platter.
Lavender Cookies!

Lavender Cookies


  • 2 sticks butter or margarine, room temperature
  • 1 cup granulated sugar
  • 1/2 tsp. salt
  • 2 eggs, well beaten
  • 2 tsp. pure vanilla extract
  • 1 tsp. dried lavender buds
  • 2-1/2 cups all-purpose flour

Cream the butter, sugar, and salt until light. Add the beaten eggs and vanilla. Mix well. Add in the flour using low speed just until the dough is starting to form. Sprinkle in the lavender fold in gently. Divide the dough into two rounded sections. Wrap well in plastic wrap and chill for at least one hour.

Preheat oven to 375 degrees. Placed one of the chilled dough sections on a floured surface. Roll out the dough with a floured rolling pin, taking care not to overwork it. Cut the dough into desired shapes and place them 1/2 inch apart on a ungreased cookie sheet. Bake for 6-8 minutes until just golden brown. Cool on rack.


Apple Cookies with Lavender Glaze

Delicious spiced apple cookies with chopped nuts and raisins, along with a vanilla or LAVENDER glaze (if doing a Lavender glaze you will do that part first)


  • 2 cups all-purpose flour, stirred before measuring
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup shortening
  • 1 1/4 cups brown sugar, firmly packed
  • 1 egg
  • 1 cup chopped walnuts or pecans
  • 1 cup finely chopped unpeeled apple
  • 1 cup raisins, chopped
  • 1/4 cup milk or juice
  • Vanilla or Lavender Glaze, below

Sift flour with baking soda, salt, cinnamon, cloves, and nutmeg. In a large mixing bowl, cream shortening and brown sugar; beat in egg until well-blended. Stir in half of flour and spice mixture, then stir in walnuts, apple, and raisins. Blend in milk, then remaining flour mixture.

Drop by rounded tablespoons of dough, about 2 inches apart, onto greased baking sheets. Bake at 375° for 12 to 15 minutes, or until done. While cookies are still hot, spread thinly with Vanilla Glaze, below. Makes about 3 dozen apple cookies.

Vanilla Glaze: In a small mixing bowl blend 1 1/2 cups sifted confectioners' sugar with 1 tablespoon softened butter, 1/4 teaspoon vanilla, a dash of salt, and 2 to 3 tablespoons of half-and-half or milk.

Lavender Glaze: Put 1 tablespoon of butter and 3 tablespoons of milk or half and half and 2 teaspoon Lavender buds in a small sauce pan.  Bring to almost a boil- turn off- cover and let sit for about 2 hours.  Strain off Lavender buds. Next in a small mixing bowl blend 1 1/2 cups sifted confectioners' sugar with 1/2 teaspoon vanilla, a dash of salt. Add cooled butter and milk mixture. Stir till all is dissolved.