Culinary Lavender Buds

Rated 5.00 out of 5 based on 1 customer rating
(1 customer review)


English Lavender Buds for cooking, baking, making tea

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How to Use This Product

Grown and harvested using organic processes, we use an English variety for our culinary lavender. You can use lavender in a variety of recipes from cookies to salad dressing to lavender creme brulee! Available in an 8 oz. or 4 oz. tin (weight by volume).



¾ cup butter
½ cup confectioner’s sugar
2 cups all-purpose flour
½ cup ground almonds
2 tsp lavender buds
2 tsp grated lemon peel
1-3/4 cups sugar
1/3 cup all-purpose flour
½ tsp baking soda
4 eggs
1/3 cup lemon juice
Confections’ sugar

In a small mixing bowl, cream butter and confectioners’ sugar. Add flour, almonds, lavender and lemon peel; beat until crumbly. Pat into ungreased 13” x 9” x 2” baking dish. Bake at 350 degree for 15 minutes or until edges are golden brown.

Meanwhile, in a another small mixing bowl, combine the sugar, flour, baking soda, eggs and lemon juice; beat until frothy. Pour over hot crust. Bake at 350 degrees for 20-25 minutes or until light golden brown. Cool on a wire rack. Dust with confectioners sugar. Refrigerate leftovers. Yield: 2 dozen.



The longer the lavender steeps in the syrup, the deeper the flavor. Use in lemonade garnished with a few sprigs of lavender, or stir into a gin or vodka and tonic.
Makes 1 cup of syrup
1 cup granulated sugar
1 cup water
3 tablespoons dried or fresh lavender flowers
In a saucepan, simmer the water, sugar and lavender until sugar is dissolved. Remove from heat and let cool. Use or store in the refrigerator for up to a month.

1 review for Culinary Lavender Buds

  1. Rated 5 out of 5


    I used the loose buds to make lavender shortbread and also in my iced tea when I run out of my VL earl grey. It’s perfect for lavender lemonade too!

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