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The finest organic culinary lavender grown in Provence, France

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Tin canister of organic culinary lavender  

Packet of organic culinary lavender

 
1 oz (approx 1/2 cup)  

1/2 oz (approx 1/4 cup)

 

$9.98

 

$6.99

 
quantity

 

   
       

     

Tin canister of organic Herbes de Provence

     

1 oz (approx 1/2 cup)

     

$8.99

     

     
 

Recipes using culinary lavender:

 
Lavender Lemon Cookies
Lavender Lemon Syrup
Lavender Sprinkling Sugar
Chocolate Lavender Brownies
Lavender Dijon Dressing
 
 
 

Lavender Lemon Cookies

Ingredients:

1 tablespoon dried culinary lavender buds

1 tablespoon plus 3/4 cup sugar

1/4 pound (1 stick) unsalted butter, at room temperature

1 large egg

1 1/4 teaspoons grated lemon zest

1/2 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

Lavender Lemon Syrup (recipe follows)

Lavender Sprinkling Sugar (recipe follows)

Instructions:

1) Combine the lavender and 1 tablespoon of the sugar in a spice grinder and pulse until finely ground. Transfer to a large bowl. Add the butter and the remaining 3/4 cup sugar. Beat with an electric mixer until smooth. Beat in the egg, lemon zest and vanilla.

2) Sift together the flour, baking powder and salt. Add to the butter mixture and beat until blended. Cover the bowl with plastic wrap and refrigerate for 3 hours or overnight, until the dough is well chilled.

3) On a lightly floured surface, roll the dough into 2 long logs (1 inch thick). Wrap in plastic and refrigerate for at least 1 hour to firm up the dough for slicing.

4) Prepare the syrup.

5) Prepare the sprinkling sugar.

6) Preheat the oven to 325 F. Line 2 baking sheets with parchment paper.

7) Slice the logs into 1/2-inch coins and place on the prepared baking sheets. Using a pastry brush, generously coat the top side of the cookies with the syrup. Dust with the sprinkling sugar. Bake for 8 to 12 minutes or until golden brown. Transfer the cookies to a wire rack and cool completely.

 

 

Lavender Lemon Syrup

Ingredients:

1 teaspoon dried culinary lavender buds

1 tablespoon plus 3/4 cup sugar

3/4 cup fresh lemon juice, strained

1 tablespoon light corn syrup or honey

1 tablespoon grated lemon zest

Instructions:

1) Combine the lavender and 1 tablespoon of the sugar in a spice grinder and pulse until finely ground. Transfer to a small saucepan. Stir in the lemon juice, corn syrup or honey, lemon zest and the remaining 3/4 cup sugar.

2) Bring to a simmer over medium heat, stirring occasionally. Cook for 1 minute, or until the sugar is dissolved. Set aside to cool. If not using immediately, transfer to a jar with a tight-fitting lid and refrigerate for up to 1 week.

 

 

Lavender Sprinkling Sugar

Ingredients:

1/2 teaspoon dried culinary buds

1/2 cup granulated sugar or large-crystal sparkling sugar

Instructions:

Combine the lavender and 1 tablespoon of the sugar in a spice grinder and pulse until finely ground. Transfer to a small bowl and stir in the remaining sugar. If not using immediately, transfer to a small jar with a tight-fitting lid and store at room temperature.

 

 

Chocolate Lavender Brownies

Ingredients:

2 teaspoon dried culinary lavender

3 cups sugar

1 cups all-purpose flour

cup plus 2 tablespoons unsweetened cocoa

teaspoon salt

teaspoon instant espresso powder or instant coffee powder

pound (3 sticks) unsalted butter

4 large eggs

2 teaspoons vanilla extract

1 cup chopped walnuts or pecans (optional)

Preheat the oven to 325 F.  Butter a 13 x 9 inch baking dish.

Place the lavender in a spice grinder (or mortar & pestle) with 1 tablespoon of the sugar. Pulse until the lavender is finely ground.  Transfer to a large bowl.  Add the four, cocoa, salt espresso or coffee powder, and the remaining sugar.  Mix well.

Place the butter in a medium microwave-safe bowl and microwave on high power for 1 minute at a time until melted.  Let cool for a few minutes.  Whisk in the eggs and vanilla.

Make a well in the center of the dry ingredients and pour in the butter mixture.  Using a wooden spoon, mix until just combined. Stir in the nuts (if using).  Pour into the prepared pan and smooth the top.  Bake for 35 to 45 minutes, until a toothpick inserted in the center comes out mostly clean. 

 

 

Lavender Dijon Dressing

Ingredients:  

cup extra-virgin olive oil

2 tablespoons red wine vinegar

2 tablespoons Dijon mustard

2 teaspoons dried culinary lavender, ground

teaspoons salt

teaspoon minced garlic

teaspoon freshly ground black pepper

In jar with tight fitting lid, combine all ingredients.  Shake well to combine. For the best emulsion, mix with a blender.

 

 
 
 
 
 

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