Home / Spices / World Flavors / European / Lavender

Lavender

Select Size:

1/2 Cup Jar

Net 0.45oz

$4.25

1/2 Cup Bag

Net 0.45oz

$3.45

1 Cup Bag

Net 0.95oz

$6.50

3 Cup Bag

Net 2.85oz

$14.95

1/2 Cup Jar - $4.25
Bottle Size: 4.25" x 2"
(Per Ounce Cost: $9.44)

1/2 Cup Bag - $3.45
Bag Size: 7" x 4.25"
(Per Ounce Cost: $7.67)

1 Cup Bag - $6.50
Bag Size: 7" x 4.25"
(Per Ounce Cost: $6.84)

3 Cup Bag - $14.95
Bag Size: 9" x 6"
(Per Ounce Cost: $5.25)

Lavender Details

Native to the Mediterranean, lavender is mainly cultivated in France and England but grows all around the world. Lavender has a sweet, floral aroma with a hint of mint and citrus. The flavor matches that aroma with just a touch of bitterness.

"Lavender's blue, dilly dilly, lavender's green; When I am king, dilly dilly, you shall be queen." -'Lavender's Blue', from Mother Goose's Melody (Anon.), 1781

Lavender has uses both in the kitchen and in potpourris. Use lavender in desserts like cakes and ice cream or add as a unique flavor to vinaigrettes and marinades. Lavender can be rubbed on poultry before roasting for exquisite flavoring. We use lavender in our version of Herbs de Provence. Lavender is strong, so it is best to use a light hand.

Lavender is native to the Mediterranean.

Lavender Nutrition

Nutritional Information

Salt-Free

Sugar-Free

Gluten-Free

Nut-Free

Vegetarian

Vegan

MSG-Free

Dairy-Free

Garlic-Free

Onion-Free

Sweetener-Free

Black Pepper-Free

Capsicum-Free

Corn-Free

Lavender Flavor

This flower is sweet with minty, citrusy, and bitter notes and pairs well with marjoram, oregano, parsley, and thyme.

Lavender Uses

Add to cakes, ice cream, cookies, and fruit-based dishes. Try in vinaigrettes and marinades. Rub on poultry and lamb before roasting.

Lavender Recipe

For 4-5 T of mix: Crack 1 T fennel seeds and mix with 1 T dried savory and thyme, 1 1/2 t dried cracked rosemary and lavender, 1 t dried marjoram and basil, and 1/2 t dried tarragon