How to Cook With Lavender

Lavender is touted as a natural remedy for everything from acne to insomnia. It also smells nice, of course. Here are a few simple ways to get more lavender in your life.


Even if the health benefits aren't exactly substantiated, there's definitely an inherent sense of fanciness to lavender in food that has, at least, psychological value. The blossom lends such a novelty to whatever it's in -- lavender soda, lavender jam, or lavender syrup drizzled over pound cake -- that it invariably intrigues. 

We all seem to be finding new ways to use jump on the lavender bandwagon. The other weekend comedian Jim Gaffigan tweeted about gorging himself on a lavender doughnut in the same moment I was stocking my Trader Joe's shopping cart with lavender drier sheets and dish soap.

Even though lavender is trendy, it's also no big deal to cook with, as it's quite accessible and versatile. Here are some gateway recipes to learn how to cook with the pretty bloom.


Simple Lavender Syrup

This unsweetened syrup recipe works well when you want to incorporate lavender flavor into already-sugary recipes. This works well for jam, marshmallows (recipes for both are below), flavoring ice cream and incorporating into sodas or lemonades.

But, for a standalone syrup to drizzle over shortbreads, vanilla ice cream, or you name it, add 1 1/2 cups sugar to the boiling water before you add the lavender. Heat on low until the sugar melts. Once the sugar dissolves and the mixture is clear, turn the heat up and bring to a boil. Simmer for 10 or so minutes until a very light syrup develops. Then add the lavender and follow the forthcoming steps.


  • 1/2 cup dried lavender blossoms
  • 3 cups water
  • Vanilla bean (optional)
  • 1 ½ cups sugar (for sweetened syrup only)

Yield: 1 ½ pints


The first step for these recipes--and for most any dish you will use that incorporates lavender--is to start by making simple syrup. Directions to make a standalone, sweetened version will follow.

1. If you don't have the luxury of harvesting your own buds, (and if you do, make sure it hasn't been treated by pesticides) most health food stores will sell dried lavender blossoms. Add the dried blossoms to the boiling water. You can add vanilla bean seeds to enhance the flavor if you like.

2. Turn off the heat after the buds have boiled for a minute, and quickly cover the pot.

3. Once cooled, strain through a sieve and store for three months or more.


Blueberry Lavender Jam

Not too sweet and with plenty of lavender flavor, this jam is exquisite with cheese or alone on a buttered biscuit.


  • 1/2 cup to 1 cup of lavender syrup (to taste)
  • 2 cups fresh blueberries
  • Half cup to 1 cup granulated sugar (to taste)
  • Zest and juice of half a lemon

Yield: Two half pint jars (Note: For those who want to make a larger yield and store the jam, instructions for preserving and sterilization follow this recipe.)



1. Pulse blueberries in the blender until crushed.

2. Combine blueberries, lemon zest and juice in a large saucepan. Stir in the sugar and lavender syrup to taste.

3. I found that the flavor of the blueberries warranted less sugar and more syrup in favor of a stronger lavender taste. Bring to a boil over high heat, stirring constantly.

4. Stir jam continuously for 20-30 minutes, or until it is thick and no longer runny when cooled. Remove the jam from heat. When completely cool, spoon into jars.

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Genevieve Diesing is a business and culture writer based in Chicago.

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