Lavender is both a spice (used for sweet foods like cookies and cakes), as well as an herb (used for savoury recipes and meat rubs). Lavender and rosemary are “cousins” (both members of the mint family) and are interchangeable in most recipes. If a recipe calls for rosemary, try lavender buds, instead. As a rub or for oven-roasted potatoes, use the buds “whole.” Similarly, for making infusions (such as lavender-infused honey), leave the buds whole and then strain them off. For batters and sweet applications, however (such as lavender brownies), we recommend grinding the buds first in a spice grinder. In all instances, be conservative in the amount of lavender you add, because our lavender is fresh and concentrated (and too much is “not” a good thing!).
