• The culinary use of lavender is as well known as its medicinal use. Ancient peoples and civilizations used lavender to make desserts and cakes, to season fish and meat, and for various other purposes. Today, the use of lavender in the diet is increasing again and new applications are constantly being discovered. We will list several products that you can try to produce yourself.
    Lavender gives a nice touch to both sour and sweet dishes. However, make sure that the aroma of lavender does not dominate the entire recipe.

  • Do not marinate meat in lavender for more than 48 hours. The action of lavender and fat will produce a soapy, bad taste if we marinate for too long.
    Lavender has a natural affinity for red meat, game and poultry; for the rich taste of fish; and for red and black fruits such as plums, blackberries, etc.
    It is also used to flavor desserts such as ice cream, sorbet and baked dishes such as barbecue.



• ½ cup of butter
• ½ cup cheese spread
• 1 cup of sugar
• 2 teaspoons of dry lavender flowers
• 1 egg
• 2 cups of flour
• 1/3 cup marmalade, jam (lavender jam)
In a bowl, mix the cheese spread and butter with a mixer. Add sugar, lavender flower, egg and flour. Pour the mass into an oiled sheet or pan. Bake at 200 degrees for max 20 minutes. Do not burn (brown) the upper side. Remove and spread with marmalade or jam. Sprinkle with walnuts, hazelnuts or almonds.



Take a bunch of blooming lavender and place the stems in a glass of water for 45 minutes to 2 hours. Soaked herbs can be diffused over the coals of the grill while the salmon is cooking, and the resulting smoke imparts a mild pine and lavender flavor to the roasted salmon meat.
• 2 to 4 large cloves of garlic, chopped
• 2 teaspoons of fresh lavender buds
• 1/4 cup tamari or soy sauce
• 3 spoons of honey
• 3 tablespoons of lemon juice
• 1/3 cup of olive oil
• 2 tablespoons of fried sesame oil
• 4 fresh salmon fillets

1. In a large bowl, mix the garlic and lavender together. Mix in tamari, honey, lemon juice and oil and mix everything together.
2. Add the salmon fillets to the bowl, cover and marinate for 30 minutes or longer.
3. At the time of serving, fire up the grill and place the salmon fillets - skin side down - on the grill. Roast for 8 to 12 minutes, basting often with marinade, then turn the fillets once and roast for another minute or so until the meat is opaque and flakes easily with a fork.



• 500 ml of water
• 150 grams of sugar
• 100 grams of honey
• 1 tablespoon of dried lavender flowers
• juice of ½ lemon
Mix water, sugar and honey and warm up until sugar and honey melt. Remove from the fire, add the lavender, cover and leave for half an hour. Pour, add lemon juice and follow the instructions of your ice cream maker.