Culinary Lavender (Lavandula angustifolia)

This is the one we grew. Hand-harvested from our English lavender plants in Morrison, Tennessee — single variety, single farm, dried on screens in our own barn and pouched at our own table.

A word on variety, because this is where most people get burned: true culinary lavender is Lavandula angustifolia — the sweet, floral, low-camphor variety bred for kitchens. Most "lavender" sold in bulk bins is actually lavandin (a hybrid), which carries more camphor and tends to taste soapy in food. That's why so many people try lavender once, decide they hate it, and never come back. Ours is the angustifolia — the one that tastes like flowers, not perfume.

Flavor profile. Lightly sweet. Delicately floral. A subtle herbal-green undertone that pairs beautifully with citrus, honey, vanilla, and dairy.

Use it in:

• Lemon-lavender scones or shortbread
• Lavender honey, simple syrup, or compound butter
• Lavender lemonade, iced tea, or hot herbal blends
• Glazes or reductions for chicken or lamb
• A pinch in vanilla ice cream base or whipped cream

On quantity. A little goes a long way — under-do it before you over-do it. We use roughly 1/2 to 1 teaspoon per loaf, batch of cookies, or 8-oz pitcher of syrup. Crush the buds lightly between your fingers before adding to release the oils.

Grown the way you'd hope. No pesticides. We cut by hand at peak bloom, dry the buds on screens in our barn, and pouch them ourselves. We're a nurse-and-veteran family farm, and we take this part seriously.

Details

• Pure Lavandula angustifolia buds — single variety, hand-harvested
• Grown on our farm in Morrison, Tennessee
• No pesticides
• Net Wt: 0.5 oz (14 g)
• Resealable kraft pouch
• Best-by date printed on the bag

From our fields to your kitchen — a little goes a long way.