Lavender

$15.00 USD

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Size Tin - 1 oz Refill Bag

A teaspoon of buds, three minutes in hot water, and you have a pale, fragrant cup: clean and sweetly floral with a faint citrus edge, closer to a floral cousin of rosemary than to anything soapy. These are culinary buds, so the same jar works just as hard in the kitchen. Bake them into shortbread and cakes, steep them into cream or a simple syrup, or brush a honey glaze over lamb.

Lavender divides people, and the reason is almost always dose. A heavy hand turns a dish perfumey and bitter, so a little goes a long way. In Mediterranean and French kitchens, lavender flavors honey, baked goods, and dried-herb blends, and it pairs naturally with lemon, rosemary, fennel, and goat cheese. Treat it as an accent, not a bulk herb, and it earns its place in both sweet and savory cooking.

Single ingredient: culinary lavender buds. Caffeine-free, no sugar, no preservatives, and vegan. Packed fresh to keep the floral oils lively.

Common Questions

How do I brew it as a tea?

Use one teaspoon of buds per eight ounces of water. Heat fresh filtered water to around 200°F, pour it over the buds, and steep for three minutes. Use fresh buds each time you brew. Lavender is potent, so taste as you go and steep a little shorter if you prefer it delicate.

How much lavender should I use in cooking?

Start small. For a batch of cookies or a cup of cream, a quarter to half a teaspoon of buds is plenty, and you add more only if you want it stronger. Overdosing is the single most common mistake, and it is what turns lavender from floral and sweet into soapy and bitter.

Is this food-grade lavender?

Yes. These are dried culinary lavender buds meant for cooking and steeping, not an essential oil. Use the whole buds, ground or infused, the way you would any dried herb. Essential oils are a different product and are not meant to be eaten.

What does it pair with?

Lemon and honey are the classic partners, which is why lavender shines in shortbread, scones, and syrups. On the savory side it works with rosemary, fennel seed, and goat cheese, and a pinch lifts roasted lamb or a honey-glazed vegetable.

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Ingredients:

Lavender

Brewing Suggestion:

1 tsp per 8 fl. oz.

Use one teaspoon per eight ounces of water. (Checkout our Infusers and Strainers)
200° F

Heat fresh filtered water to around 200° F. Pour hot water over the tea.
3 min

Steep for three minutes for optimal flavor.
1 steep

Use fresh leaves each time you brew.

Lavender

$15.00