Gardens - Herb Gardening

A passion for lavender

Beckie Fox
Photography by
Bert Klassen

Lavender's dreamy scent is long-standing, but our appreciation of its culinary potential is still growing

Either fresh or dried flowers can be used in recipes. Lavender has a strong, slightly citrusy tang—a little goes a long way. “If you cook with lavender and the dish tastes or smells soapy, you’ve used too much,” says grower Andrea McFadden.

Use lavender in place of lemon or mint in sweet dishes and lemon—and vanilla-based desserts; in savoury dishes, use as a substitute for rosemary. McFadden also suggests gently pulling fresh flowers off stems and sprinkling 10 to 12 of the blossoms on a green salad.

Here are some lavender recipes on to try:


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