Lavender Lady

11/09/2026

Cooking with Lavender
Ways to incorporate lavender into your recipes

Infusion
Simple Syrup
Lavender Sugar or Infused sugar
Lavender Extract
Lavender Salt
Herbs de Province
Lavender infused oil (not essential oil)
Lavender infused vinegar
Lavender butter
Lavender buds

Infusion is simply adding the lavender buds to the liquid parts of your recipe (i.e. milk, water, broth etc.) -usually heated- and letting it steep for several minutes before straining it out of the liquid. The longer it sits the stronger the flavor. You may need to add a tish more liquid as some of it is lost in the straining process.

Lavender Simple Syrup-this is a good choice if you are making drinks or anything requiring a liquid ingredient in dessert type recipes. It is also excellent alone over pancakes, French toast or ice cream. The following recipe makes 4 ounces. You can always double, triple or quadruple the recipe. Lavender simple syrup does not, however, have a long shelf life so plan accordingly.

Lavender Simple Syrup

Add a sweet, floral flavor to your favorite cocktail, tea, iced coffee, or baked goods.

4 ounces
INGREDIENTS

* 1 Tbsp food-grade culinary lavender buds
* ¼ cup sugar
* ¼ cup water

INSTRUCTIONS

* Bring all ingredients to a boil in a small saucepan, or until the sugar is dissolved.�
* Allow the syrup to cool in the saucepan.�
* Strain out the lavender buds before pouring the syrup into a lidded container. �
* Store in the fridge. The syrup should last 1-2 months.

Lavender Sugar or Infused Sugar-this method works well in dessert recipes as it can be used in place of granulated sugar in all or part of your recipe depending on how strong you want the flavor. You can incorporate the lavender by simply mixing it into your sugar and letting it sit for two to six weeks or you can follow the recipe below.

Lavender Sugar
To one cup of sugar, add two teaspoons culinary dried lavender buds. Process in food processor (I use my Ninja) until lavender is reduced to a fine consistency. Use in place of sugar to add the unique flavor of lavender.

If you want to make powdered sugar, continue to process until sugar reaches a powdery consistency.

Homemade Lavender Extract
Nija Clark

This Homemade Lavender Extract recipe is simple to make with just two ingredients- dried lavender and vodka. Just 10 minutes of prep and a little time for the ingredients to infuse; is all you need to make this lavender extract. A simple extract, perfect for baked goods and desserts.

EQUIPMENT

* Sterilized Glass Bottles - you need jars with tight sealing lids. Clean sterile pint container (darker bottles are great to protect the extract from light and heat).
* Fine Mesh Strainer or cheesecloth - You'll need a strainer or cheesecloth to strain out the lavender buds.

INGREDIENTS

* ½ cup (10-15 grams) Dried culinary lavender buds
* 16 ounces (480 milliliters) Vodka 80 proof - (or food-grade vegetable glycerin for a non-alcoholic version)

INSTRUCTIONS

Prep
* Wash and sterilize jars and lids. Sterilize the bottles by dipping them in a large pot of boiling water. Set aside.
Combine the Ingredients
* Place ½ cup of dried lavender into a glass jar.
* Pour in the 16 ounces of vodka (or glycerin). Make sure there fully submerged in the spirit. Seal the jar tightly. (Use a little extra vodka, if needed, so the flower buds are fully submerged. Shake a few times.)�
Infuse the Extract
* Store the jar in a cool, dark place (like a pantry) for for 4-6 weeks, shaking gently every few days for the first week. Do a taste test after 2 weeks.��The extract should have a less pronounce smell of alcohol and the primary flavor should be lavender. Continue infusing if wanting deeper flavor.�
* Label bottle with the date.
Strain and Store
* Once fully infused strain through a fine mesh sieve or cheesecloth to remove the buds into a clean bottle. Store extract in a cool dark place. Remember a small amount goes a long way, so start small. You can always add more but you can't take any away.
* thevgnway.com�
Lavender Sea Salt
Ingredients
* ½ cup sea salt (coarse, fine grey sea salt, or flaky sea salt
* 1 to 2 teaspoons dried culinary English lavender buds (Lavandula angustifolia, such as 'Hidcote' or 'Munstead')

Instructions
1. Grind the lavender: Place the lavender buds into a mortar and pestle or a small spice/coffee grinder. Give them a light crush to release the natural essential oils.
2. Combine with salt: Add the sea salt to the crushed lavender. Grind or mix them together thoroughly so the floral oils infuse into the grains.
3. Store: Transfer the mixture into a clean glass jar with a tight-fitting lid.

How to Use It
* Savory dishes: Sprinkle over roast chicken, lamb chops, fish, or roasted root vegetables.
* Sweet treats: Use a pinch on shortbread cookies, dark chocolate, caramels, or crème brûlée.
* Drinks: Rim the edge of a cocktail or margarita glass.

Here are two recipes for Herbes de Province

HERBES DE PROVENCE:
* 1 tbs oregano
* 1 tbs rosemary
* ½ tbs dried culinary lavender flowers
* 2 teaspoon thyme
* 1 teaspoon dried marjoram
* ⅛ teaspoon fennel seed

Herbes De Provence

* 1 Tablespoon Basil
* 1 Tablespoon Thyme
* 2 Teaspoons Culinary Lavender Buds
* 2 Teaspoons Rosemary
* 1/3 Teaspoon Savory
* 1/3 Teaspoon Marjoram

If using freshly harvested herbs you will need to dry them before combining if you plan on storing your Herbes De Provence for later use. To do this simply harvest and hang them in a cool warm place for a few days until they crumble easily.

If you are planning to use them fresh simply combine and finely chop all to use immediately as a fresh herb rub on poultry or other meats, or use for a fresh herbal spread by combining with soft cheese and allow to sit in the fridge for a day or two.

For dry herbs just combine and mix together. You may use a mortar and pestle to grind if a finer mixture is desired. Store dry herbs and herb blends in an airtight container away from light and heat sources.

Be sure to label what you have made and include the amounts if you have customized the blend by adjusting the quantity of the herbs used.

Lavender Infused Olive Oil And Vinegar For Everyday Cooking
Infusing oils and vinegars extends the life of your harvest. Use high-quality extra virgin olive oil as your base. Warm the oil slightly to about one hundred degrees Fahrenheit before adding dried lavender. Do not boil the oil or you will ruin the flavor profile. This infusion works well for roasting root vegetables like carrots and potatoes. It adds a sophisticated edge to simple sheet pan dinners.

Vinegar infusions require a different approach. Use white w**e vinegar or apple c***r vinegar for the best chemical reaction. Place dried lavender buds in a glass jar and cover with room temperature vinegar. Let it sit in a dark place for two weeks then strain. This liquid serves as a sharp base for salad dressings. It cuts through heavy fats and cleanses the palate during multi-course meals.
From Cerus Bot-a flower and garden journal

Honey Lavender Butter

PREP TIME
5 minutes
COOK TIME
10 minutes
TOTAL TIME
15 minutes

Ingredients
* 2 cups heavy cream
* 1/4 teaspoon salt
* 1/2 teaspoon honey
* 1/4 teaspoon dried lavender flowers

Instructions
1. Whip the heavy cream in a mixer for 5-10 minutes, or until the butter separates from the buttercream.
2. Drain the buttercream. Stir in the honey and salt.
3. Crush the lavender with your hands, then gently stir it into the mixture.
4. Refrigerate the lavender butter for 10 minutes (optional) then serve with bread.
Chasingdaisiesblog

While all these methods work well to incorporate lavender into your recipes, you can simply use the culinary buds in your recipes as well. The advantage with previous methods is that you get the flavor without the bud. Biting into a bud can give you a unexpectedly bitter or unpleasantly strong taste of lavender.

Be sure to check back for recipes using lavender in the coming days. Thank you for being a part of this journey as we continue our lavender adventure!

11/08/2026

How to Cook with Lavender

* Firstly, you want to be certain that you purchase ‘culinary grade’ and/or organic fresh lavender or dried lavender flowers to ensure that it hasn’t been contaminated with toxic chemicals.
* The English variety of lavender is best suited for cooking with due to its sweet floral flavors. While still safe and edible, Spanish and French lavender (from Provence) are better suited to bath and body products as the stronger camphor content gives lavender a soapy flavor.
* Dried lavender is more potent in flavor than fresh lavender.
* 1 teaspoon dried lavender buds = 3 teaspoons fresh lavender buds.
* Lavender makes a suitable substitution for rosemary in many recipes.
* Whether fresh or dried, the leaves, buds, stems and flowers are all wholly edible.
* You can add fresh or dried lavender buds to dishes and enjoy whole or strain/pick out before serving.
* Infusing dishes with lavender can quickly become a bit overwhelming taste-wise, go easy and sparingly to start. You usually only need a small amount to make a big impact. It can greatly enhance dishes when used subtly. If you go overboard, a dish will taste bitter.
* Lavender adds a great pop of flavor to both sweet and savory dishes alike.
* Lavender makes a beautiful edible floral garnish when sprinkled on baked goods and salads.

Lavender Health Benefits
* Lavender has calming and cooling properties, making it a great ally for anxiety, stress and insomnia.
* Lavender has anti-inflammatory properties.
* Lavender is high in antioxidants.
* Lavender contains vitamin C, zinc, copper, magnesium and calcium.
* Lavender has been shown to contain anti-bacterial compounds.
* Lavender is immune system strengthening.
* Lavender has anti-spasmodic properties.
* Both smelling and ingesting lavender has been shown to greatly help those that suffer from migraines.

What Does Lavender Pair Well With?
* Lavender has strong sweet + floral tones unto itself. It pairs well with equally strong flavors.
* Lavender tastes great alongside citrus notes such as lemon juice and grapefruit.
* Lavender works well with tart notes such as berries and stone fruit.
* Lavender pairs well with other herbs such as mint, sage, rosemary, thyme, and oregano.
* Lavender is delicious paired with honey and/or vanilla.
* Lavender works well in sweet baked goods like cookie dough and cake batter, and it’s delicious whipped into frosting.
* Lavender works well in both cold and warm beverages.
* Lavender works well infused into sauces, soups and syrups.
* Lavender works well in roasted savory dishes.
* Lavender works really well in frozen treats like ice cream and popsicles.

Stay tuned for delicious lavender recipes!

11/07/2026

Extreme Lavender Sugar

Always looking for ways to incorporate lavender into my recipes and also looking for those simple, quick methods as we are almost always pressed for time. Here’s an extreme lavender sugar I developed to work with premixes. Let me know what you think.

One cup sugar
1/4 to 1/3 cup culinary lavender buds

In food processor, process 1/2 to 3/4 cup sugar with lavender buds. Process until fully incorporated. Add remaining sugar and process until blended.

Use in recipes where the sugar is already added as in brownie mixes, cake mixes, etc. One tsp adds only a minimum of sweetness but packs the lavender flavor. Do not use in place of sugar.

For comparison, this recipe using 1/4 cup lavender buds is six times stronger than regular lavender sugar.

Extreme Lavender Sugar

One cup sugar
1/4 to 1/3 cup lavender buds

Process until fully incorporated
Use in recipes where the sugar is already added as in brownie mixes, cake mixes, etc. One tsp adds only a minimum of sweetness but packs the lavender flavor. Do not use in place of sugar.

11/06/2026

Lilac & Violet Face Cream with Emulsifying Wax

Before making your cream, you’ll first need to make an oil and/or a water infusion. You can use one or both in your recipe.

Lilac infusion is an old fashioned home remedy for red, irritated skin so I include it along with violets which are a helpful cooling treatment for chapped, irritated, or dry skin. Sometimes I add other flowers too, such as lavender, chamomile, elderflower – depending on what I have available.

Lilac & Violet Oil Infusion
1. Gather a handful of lilac and violet flowers.
2. Spread them out on a paper towel or dish towel and allow to air dry for several days.
3. Fill a small canning jar about 1/4 to 1/2 with dried flowers.
4. Cover with about twice as much as your favorite carrier oil, or to the top of the jar. (I often use apricot kernel, sweet almond, or rice bran.)
5. For a quick infusion: Set the uncovered jar down into a small saucepan filled with a few inches of water. Heat over a low burner for a few hours, keeping a close eye that the water doesn’t evaporate out.
6. For a slower, more traditional infusion: Cap the jar of dried flowers and oil and tuck away in a cabinet for around 4 to 6 weeks, shaking occasionally as you remember to.
7. Once sufficiently infused, strain and use the amount required in the recipe of your choice.

Lilac & Violet Tea or Water Infusion
1. Gather a handful of lilac and violet flowers.
2. Place them in a small canning jar.
3. Heat 3 to 4 oz (85 to 113 g) distilled water to a simmer and pour into the jar.
4. Let steep for 20 to 30 minutes
5. Strain and use in the cream recipe of your choice.

If you opt to use distilled water and a non-infused oil you can skip this step. Obviously at this time of year you will be unlikely to find violets or lilacs in bloom. Set this recipe aside for Spring or make it without the blossoms. -LL

Ingredients:
* 64 g violet & lilac tea (or distilled water)
* 15 g violet & lilac infused oil (or plain oil)
* 10 g mango (or shea) butter
* 7 g emulsifying wax
* 2 to 3 drops lavender essential oil, optional
* 1 drop frankincense essential oil, optional
* 4 g nature derived preservative*
Directions to Make:
1. Weigh out the tea in a small jelly/canning jar and cover lightly with a lid, to keep the water from evaporating as it heats.
2. Weigh the infused oil, shea butter, and vegetable emulsifying wax in a separate jar.
3. Place both jars down into a saucepan containing an inch or so of water, forming a double boiler of sorts.
4. Turn the burner to medium low and heat until the wax and butter are fully melted – about 10 to 15 minutes.
5. Pour the hot tea and melted wax/butter/oil together into a clean jar and stir, stir, stir with a fork.
6. Stir frequently until the lotion starts to thicken as it cools.
7. I place the container down into a bowl of ice water to help speed this step up and to make sure the shea butter cools quickly, to reduce the chance of grittiness.
8. Once cool enough for your preservative of choice, stir that in, then add the essential oils, if using, and mix well.
9. This cream will start off thinner and more lotion-like, but it will thicken into a lovely cream after several hours or overnight.
10. Pour into lotion containers or jars.
* Use either 4 g Leucidal Liquid Complete or 3 g Leucidal SF Max + 1 g AMTicide Coconut for a natural option. If using Optiphen Plus as your preservative, decrease the amount to 1 gram, and increase the water amount to 67 grams.

Note About Preservatives
These recipes assume that you’re using 4% of a nature derived preservative, such as Leucidal SF Complete, or a combination of Leucidal SF Max + AMTicide Coconut. These mild natural preservatives usually give me a shelf life of about 2 to 3 months, if the lotion/cream is carefully made and stored in a cool dry place. (A bathroom is not a great place to store your natural handmade creams.)
If you’d like a longer shelf life, I recommend using ECOCERT/COSMOS-approved Geogard ECT, or for another popular option that a lot of crafters already have on hand – Optiphen Plus. It’s formaldehyde free and paraben free, though not considered natural, but your lotion would still be 99% natural if you use it.

Note from Lavender Lady: While natural ingredients are always desirable, when it comes to preservatives, I highly recommend using Optiphen Plus or another broad spectrum preservative. “In terms of raw microbial killing power and long-term shelf life, Optiphen Plus is significantly more powerful and reliable than Leucidal SF Complete.” (The Nerdy Farmwife)

11/05/2026

You will need to add an emulsifing wax as beeswax alone will not prevent separation. Also, directions are given for Optiphen Plus but other broad spectrum preservatives can be used.

11/05/2026

11/04/2026

Honey Walnut Lavender Goat Cheese Toast

By Marlynn Schotland
PREP TIME: 10 minutes
TOTAL TIME: 10 minutes
SERVINGS: 2

Ingredients
�4 slices whole grain bread (you can use any hearty bread)
4 tbsp goat cheese
4 tbsp honey
2 tbsp chopped walnuts
1 tsp dried culinary lavender flowers

Instructions
Lightly toast 4 slices of bread. ��Spread about 1 tablespoon of goat cheese evenly on each slice.��Drizzle about 1 tablespoon of honey evenly over each slice.��Sprinkle about ½ tablespoon chopped walnuts evenly over each piece of toast.��Sprinkle just a few dried culinary lavender flowers over each slice. A little goes a very long way!��Serve and enjoy immediately.

Nutrition
Calories: 422kcal, Carbohydrates: 63g, Protein: 13g, Fat: 15g, Saturated Fat: 5g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 13mg, Sodium: 370mg, Potassium: 152mg, Fiber: 3g, Sugar: 38g, Vitamin A: 300IU, Vitamin C: 1mg, Calcium: 127mg, Iron: 3mg

urbanblisslife.com

11/03/2026

Did you remember to vote today? We can’t all make a difference in the same way but we can all make a difference. You can decide to participate in the things that matter to you and those you care about. Helping to choose the next representatives for our nation is an important step toward achieving that goal. It’s a way to make yourself heard. Voting matters. Your vote matters.

11/03/2026

We all help to shape the world we live in. By our actions or inactions, by our compassion for others, by the little things we do or the bigger projects we pursue. And if you live in a democratic society, by the people you help put in office. Don’t think your vote doesn’t matter.