Origin: India, The Mediterranean and The Middle East.

Flavour: Very intense floral, hint of mint, earthy, sweet.
*Lavender is a member of the mint family.

Uses: Cake, jam, honey, cookies, bread, salad, tea, cocktails.

Dishes: Baked salmon with lavender, lavender sea bass, roasted lavender chicken with lemon and honey, lavender marinated steak, grilled fruit with lavender ice cream, lavender shortbread cookies, lavender rooibos tea, lavender rice, lavender soufflé, lamb chops with lavender and rosemary, lavender French 75, honey cake with lavender, lavender jam, lavender tea bread, lavender icing/frosting, lavender sweet tea.

Compliments: Sage, thyme, rosemary, savory, oregano, marjoram, black pepper.

Substitutes for Lavender: Mint, rosemary.

The distinctly floral flavours that Natural Culinary Grade Lavender adds to your recipes are uniquely refreshing and delicious. Introduce them into your favourite recipes like baked goods, marinades and grilled fruit.
Depending on the alignment of the stars, I may get a little time to unwind at the end of the day and one of my favourite beverages is this Lavender Latte. It perfectly helps to soothe and relax me. You just add water or your favourite dairy or non–dairy product and enjoy. It’s on the Jem’s Favourite list because it’s so yummy and I love it! 🥰