Of the many types of lavender, Lavandula angustifolia is the only group that reliably survives Indiana winters.
English lavendar is most commonly used in cooking.
Look for healthy stems and vibrant colors. Avoid lavender with wilted stems.
Before using fresh lavender leaves and flowers, gently wash them in cool water. Cut lavender just before use.
To use flowers, snip the stems off the plant right after the flowers have bloomed and opened.
You can keep lavender in a glass of water in a cool place, or in the refrigerator wrapped in lightly damp paper towels.
Lavender can be dried. Once dry, place in a sealable container so the oils do not escape.
To dry lavender, tie a string near the bottom of the stem and hang upside-down until dry. Once dry, you can use the flowers to add color and flavor to a variety of recipes. Grind the dried lavender in a herb grinder or with a mortar and pestle to add to recipes.
Lavender has a strong flavor; a little goes a long way!
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Serving Size |
3.5 ounces (100Grams)fresh |
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Nutrients |
Amount |
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Total Calories |
0 |
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Protein |
0g |
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Carbohydrates |
0g |
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Total Fat |
11g |
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Minerals |
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Calcium |
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0 |
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Iron |
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0 |
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Vitamins |
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Vitamin A |
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0 |
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Vitamin C |
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0 |
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Be sure to only use culinary lavender for cooking. Lavender from florists, nurseries or garden centers may have been sprayed with pesticides that make them unsuitable for consumption.
Always keep fresh produce away from raw meat and raw meat juices to avoid cross-contamination.
Follow the safe food guidelines for all fresh produce.
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