It’s National Lavender Day today! I didn’t find out until later this afternoon, but here are a few links and recipes for you to enjoy your lavender harvest! Some of the links have food and beauty recipes, and I think there’s a free ebook at the first one! Enjoy!
Lavender Recipes for Health and Beauty
10 Things to Make With Lavender
7 Lavender Recipes to Try: From the Kitchen to the Bath
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Homemade Lavender Extract {2 Ingredients}
Prep Time: 5 minutes
Infusion Time: 7 days
Total Time: 7 days 5 minutes
Ingredients:
2 tbsp Dried Lavender
2,7 oz Vodka
Directions:
In a mason jar, pour in 2,7 oz Vodka and 2 tbsp Dried lavender.
Close the jar tightly and shake it. Leave it in a cool and dry spot for about a week (at least 2 weeks, ideally) while shaking it once daily.
After this, the vodka should be very fragrant when you open the jar and ready to be strained with a fine sieve. Press out any liquid kept in the lavender before discarding it.
Notes:
Storage & Tips:
This homemade extract can last up to a year!
When you make it at home, using a culinary-grade lavender is important. If you plan to forgo the culinary lavender and use lavender from your garden, you must clip sprigs of the vibrant blue-purple color instead of grayish-purple.
For this recipe, you’ll need to dry those fresh lavender buds, so hang the bundles in a dark, warm spot for roughly 10 days.
FAQ:
What is lavender extract used for?
While the aromas and topical use of lavender essential oils have been used to help ease symptoms of anxiety, stress, insomnia, depression, dementia, and even pain, the extract can be a delicious addition to items like lemon scones, vanilla ice cream, or a tasty nectarine and peach salad.
How much lavender extract for baking?
You don’t need to use much of this powerful extract in your baking – a little will go a long way! The amount may vary slightly from one recipe to the next, but you’ll usually only add a teaspoon.
How do you add lavender to baking?
Lavender can be added to your baked goods as an extract, but fresh lavender buds can be ground and added to a dough mix. For example, adding ground lavender to your pizza dough is surprising, but lavender pairs well with savory dishes.
What is the best lavender for baking?
I think this homemade extract is the best addition to your baking recipes! It’s even better to source the lavender flowers from your garden!
What does lavender extract do?
This homemade extract is a wonderful addition to baked goods like lavender lemon bars, but it provides more than just delicious flavor. There may be some health benefits, too. Lavender essential oil might help you sleep better, may help clear blemished skin when applied topically, and offer a natural remedy for pain.
Nutritional Facts:
Serving: 2.7oz | Calories: 71kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.1g | Sodium: 0.3mg | Potassium: 0.3mg | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 0.2mg
Recipe courtesy of Combine Good Flavors.com
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Lavender-Infused Honey
Prep Time: 30 minutes
Cook Time: 30 minutes
Yield: 192 servings (1 tsp per serving)
Ingredients:
2 cups lavender buds, organic, dried
44 oz Bee Inspired Raw Honey (Wildflower or Spring Honey recommended)
1 quart-sized Ball Jar with canning lid
Food-grade cheesecloth
Directions:
Run a quart-sized Ball Jar through the dishwasher. Disinfect all work surfaces with 70% isopropyl alcohol. Wear nitrile gloves.
Freeze-dry organic lavender buds in a sealed container for at least 48 hours. Dry completely in a dehydrator or oven at 125°F. No moisture can be present.
Fill the sterilized jar with 2 cups prepared lavender buds. Slowly pour warm, liquid, de-crystallized honey over the buds, filling to the top (approximately 42-44 oz). Avoid air bubbles.
Seal tightly. Store in a cool, dark place undisturbed for one month.
Gently warm the sealed jar in hot water until the honey reaches 130°F. Do not exceed this temperature. Strain through cheesecloth over a clean bowl. Transfer to a sealed jar.
Notes:
Honey selection: The honey you start with shapes the finished infusion. Our raw Wildflower Honey makes a bold, layered result — its notes of anise, black cherry, and roasted depth from late-season Mid-Atlantic blooms weave through the lavender rather than disappearing behind it. For a lighter, more delicate infusion, our Spring Honey already carries a natural lavender note from our Chesterhaven Beach Farm fields, and the infusion builds beautifully on what’s already there. Both are worth trying; the wildflower version has more dimension, and the spring version is softer and more purely floral.
Lavender selection: Use culinary-grade dried lavender buds only — not decorative or craft lavender, which may be treated. Organic is strongly preferred. We grow our own at Chesterhaven Beach Farm; if sourcing from a supplier, check that it is explicitly labeled for food use. Varieties like Lavandula angustifolia (English lavender) tend to have the sweetest, most pleasant flavor for culinary applications. French lavender can tip toward camphor — use it carefully if that’s what you have.
The freeze step matters: Freezing the dried lavender buds for at least 48 hours before use eliminates any remote chance that insect eggs or larvae remain in the dried flowers. Don’t skip it. After freezing, spread the buds on paper towels and leave them out (loosely covered) for 24 hours to ensure any residual moisture from the freezer evaporates completely before they go into the honey.
Moisture is the only real risk: This is the one thing that can go wrong with honey infusions. Any water introduced into raw honey — from insufficiently dried lavender, a jar that wasn’t fully dry after sterilizing, or water splashing in during the warming bath — creates the conditions that allow fermentation. Sterilize everything. Dry everything. Work with nitrile gloves. Stay focused.
Temperature control during straining: You’re aiming for 130°F when warming the jar for straining — gentle enough to bring the honey to a pourable consistency without overheating it. A candy or instant-read thermometer makes this easy. Do not allow the honey to boil; overheating affects both the flavor and texture of raw honey. Low and slow is the right approach.
Steep time: One month is the minimum. The longer the lavender steeps, the more pronounced the floral character becomes. Some infusers let it go six weeks for a more assertive result. Taste a small amount after straining and note the depth — if you want more lavender intensity next time, steep longer.
Yield and storage: One quart jar yields approximately 192 one-teaspoon servings. Stored sealed in a cool, dark location, properly made lavender-infused honey keeps for several months. Natural crystallization is normal — it indicates minimal processing and does not indicate spoilage. To restore a pourable consistency, place the sealed jar in a bowl of warm (not boiling) water and stir gently.
Make it a set: This infusion also makes a thoughtful handmade gift. Pair a jar of finished lavender-infused honey with our Lavender Honey Lollipops and a bag of Raven Earl Grey Tea for a complete lavender-themed gift that ships beautifully.
Try the rose version too: The same technique works beautifully with dried rose petals. See our Rose Infused Honey recipe for a floral variation that’s especially popular for spring occasions and Valentine’s Day.
Recipe courtesy of Bee Inspired Goods.com
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Orange Lavender Cupcakes
Prep Time: 50 minutes
Baking Time: 20 minutes
Total Time: 1 hour 10 minutes
Ingredients:
Orange Muffins:
2 Eggs large
1 cup Granulated sugar
¼ cup Milk
1 cup Sunflower or canola oil
4 tsp LorAnn’s Orange Cream Flavor
Zest of 2 oranges
1 ½ cups Cake flour
1 tbsp Baking powder
Lavender Buttercream:
4 tablespoons Heavy cream or milk
1 ½ teaspoons dried culinary lavender buds
1 cup Unsalted butter, softened
3 ½ cups Powdered sugar
⅛ tsp Salt
1 teaspoon Vanilla extract
1 tsp Monin lavender syrup
Purple food coloring Optional
Directions:
Orange Muffins:
Preheat oven to 400°F (200°C). Line a muffin tin with paper liners.
In a large bowl, beat 2 Eggs until frothy.
Gradually add 1 cup Granulated sugar and mix until pale and fluffy (about 3–5 minutes).
Stir in ¼ cup Milk, 1 cup Sunflower or canola oil, 4 tsp LorAnn’s orange cream flavor, and Zest of 2 oranges. Mix to combine.
In a separate bowl, sift 1 ½ cups Cake flour and 1 tbsp Baking powder.
Add dry ingredients to wet ingredients. Stir until just combined—do not overmix.
Fill muffin liners about ⅔ full.
Bake for 18–20 minutes or until a toothpick comes out clean.
Let muffins cool in the tin briefly, then transfer to a wire rack to cool completely.
Lavender Buttercream:
Heat 4 tablespoons Heavy cream or milk in a saucepan (don’t boil), then stir in 1 ½ teaspoon Dried culinary lavender buds. Cover and steep for 15–20 minutes.
Beat 1 cup Unsalted butter with a stand mixer or hand mixer until light and fluffy.
Sieve 3 ½ cups powdered sugar to prevent lumps.
Gradually add the powdered sugar and ⅛ tsp Salt to the butter, mixing well after each addition.
Strain the infused cream to remove the lavender buds, then add it to the butter mixture along with 1 teaspoon Vanilla extract and 1 tsp Monin lavender syrup. Mix until smooth and creamy.
Add a few drops of Purple food coloring if desired. Mix until evenly incorporated.
Assemble the cupcakes:
Once muffins are completely cool, pipe the lavender buttercream onto each one using a piping bag or spread with a spatula.
Garnish with a sprinkle of dried lavender buds or a twist of orange zest for an elegant finish. Or keep them as they are, as I did.
Notes:
Lavender Buttercream – Low Sweetness Version
Ingredients:
1 cup (226g) unsalted butter, room temperature
3¾ cups (450g) powdered sugar, sieved
4 tablespoons (60ml) lavender-infused milk or cream
1½ teaspoons vanilla extract
2 teaspoons dried culinary lavender
¼ teaspoon fine sea salt
Optional: 3–4 drops Monin lavender syrup
To make lavender-infused milk/cream:
Warm five tablespoons (75ml) milk or cream in a small saucepan.
Add 2 tsp dried culinary lavender.
Let it steep for 15 minutes, then strain and cool.
Instructions:
Beat the butter for 3–4 minutes until pale and fluffy.
Add the (sieved) powdered sugar, one spoonful at a time, mixing on low speed.
Pour in the lavender-infused milk, vanilla, salt, and optional Monin syrup.
Increase speed to medium-high and beat for another 2–3 minutes until light and creamy.
Taste. If you’d like a touch more lavender, add ½ tsp more Monin or a drop of lavender extract.
Nutritional Facts:
Serving: 1serving | Calories: 587kcal | Carbohydrates: 64g | Protein: 3g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 147mg | Potassium: 45mg | Fiber: 0.4g | Sugar: 52g | Vitamin A: 596IU | Vitamin C: 0.1mg | Calcium: 81mg | Iron: 0.4mg
Recipe courtesy of Combine Good Flavors.com
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Crushed Ice Lavender Iced Latte
Prep Time: 5 minutes
Total Time: 5 minutes
Ingredients:
Crushed ice
2-3 tbsp Lavender coffee creamer or more to taste
½ cup whole milk or plant-based milk
1 shot Espresso or ½ cup (120 ml) strong brewed coffee
Whipped Cream from the can or fresh to top
Culinary lavender buds for sprinkling
Directions:
Fill a tall glass with Crushed ice.
Pour in 2-3 tbsp Lavender coffee creamer and ½ cup Milk.
Slowly add 1 shot Espresso or strong brewed coffee over the top.
Stir gently to combine.
Top with whipped cream and sprinkle with Culinary lavender buds.
Serve with a wide straw or iced coffee spoon.
Notes:
Why Lavender?
There’s just something magical about lavender in coffee, don’t you think? This delicate purple blossom isn’t just a pretty face—it brings a naturally calming aroma that turns every sip into a moment of pure peace. Known for its soothing effects, lavender has been used for centuries to ease stress and promote relaxation. In a latte, it strikes the perfect balance: floral but not soapy, refreshing yet cozy. It’s like a little garden break in the middle of your day—no passport or yoga mat required!
Lavender Syrup vs. Lavender Creamer: When to Use What?
By now, you might have noticed—I really love lavender in coffee. I’ve created everything from cozy honey lavender lattes to bright and bubbly lavender cold brew tonics, and most of them use a floral simple syrup to add that signature flavor. But this iced lavender latte is a little different. Instead of syrup, I’m using my homemade lavender coffee creamer—and it makes all the difference.
Lavender syrup is great when you want a clear, sweet floral note—especially in chilled drinks like cold brew or in layered espresso drinks where you don’t want too much richness. But when you’re craving something creamier and more indulgent (like this dreamy latte!), my lavender creamer steps in with a soft, velvety mouthfeel and a built-in touch of sweetness. It blends right into the milk and coffee, making everything taste smooth and balanced, like a floral cloud in a glass.
So think of it like this: use lavender syrup when you want brightness and clarity, and reach for lavender creamer when you’re in the mood for cozy comfort and creaminess. I love having both on hand—because who wants to choose between garden-fresh and café-luxury anyway?
Recipe courtesy of Combine Good Flavors.com
