Only one type of lavender can be used in baking, lavendula angustifolia, if you are not sure whether your lavender has edible flowers you can buy seeds from us for this type (see below). Lavender is a traditional ingredient of herbs de Provence, though it is removed from most commercial blends; though jACKrABBIT supplies the traditional blend.
Lavender Basics
Lavender Honey: Use 4 parts honey to 1 part lavender flowers. Bring the mixture to the boil, then remove from the heat. Allow to steep for 30 minutes, strain, then use in cooking, tea, toast, or drizzle over fruit.
Lavender Cream: Use 1 tbsp lavender flowers to 400ml cream. Crush the lavander, and infuse in the cream for 3 hours. Strain before using in tea, baking or with fruit.
Pack contains app. 85 seeds. £1.50.
TO GROW FROM SEED: Lavender takes quite a while to germinate (30-90 days), and germination can be irregular. For flowers in the first year sow indoors from March to May on a sunny window ledge, propagator or greenhouse. Alternatively, sow outdoors in prepared seed beds from April to June, 3mm deep. Transplant to final position in autumn 40 cm apart for flowering the following year. For indoor sowings, harden off when risk of frosts has passed and plant in final position, also 40 cm apart. Pick flowers for cooking before they open.
We make an excellent Herbs de Provence blend with the finest ingredients and use the traditional lavender flowers.
