How To: Baking with Lavender

| 3/25/2010 10:43:19 AM

Patsy Bell HobsonPatsy Bell Hobson is a garden writer and a travel writer. For her, it's a great day when she can combine the two things she enjoys most: gardening and traveling. Visit her personal blog at and read her travel writings at 

I had never used lavender in the kitchen until I went to DayBreak Lavender Farm. You can pick your own lavender or everlasting drying bouquet at the Ohio Lavender Harvest. The odd thing is, lavender isn't supposed to grow in Ohio, but it does. The farm is in the rolling hills of Ohio near Cuyahoga Valley National Park.

I like to flavor sugar with lavender. To flavor sugar, add 2 tablespoons of lavender buds to 2 cups of sugar; stir or shake the jar then seal tightly for two weeks. (The lavender flavors the sugar kind of like when Martha Stewart adds vanilla beans to flavor her sugar.) Two weeks later, sift the sugar to separate the lavender from the sugar. I use this lavender flavored sugar in sugar cookies and butter cookies. You can also use your lavender-infused sugar to make simple syrup for lavender-flavored lemonade.

Step 1: To flavor sugar, add 2 cups of sugar and 2 tablespoons culinary lavender; seal and wait two weeks.
Photo by Patsy Bell Hobson

Step 2: Sift sugar after two weeks. Use in place of regular white sugar.
Photo by Patsy Bell Hobson

Lavender goes well with baked goods and is especially nice with chocolate. To incorporate lavender into your baking, add a teaspoon to your next batch of brownies. For another lavender infusion, use candied lavender flowers as cake decorations or on ice cream. Also, you can use your mild-flavored lavender sugar in baked goods or beverages. For example, use lavender sugar when making hot chocolate.

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