COOKING LAVENDER – DIFFERENT BUT DELICIOUS
Add a unique flavour with the lavender culinary cooking duo
At a glance – why you should buy and cook with these lavender cooking ingredients:
- You’re buying direct from an Aussie grower
- The correct lavender to cook with – no need to worry
- No pesticides or chemicals
- Essence or dried flowers, best of both
- Grown, harvested, dried and packed onsite
Cooking with lavender is as easy as just adding a few drops or one to two teaspoons to your favourite recipe. Or, why not invent one of your own! To use just add the dried culinary lavender or the cooking essence to your favourite recipe. The Lavender Culinary Cooking Lavender stores well and it’ll last a very long time.
If you don’t mind seeing the flowers, use the culinary lavender.
If you prefer the taste but not see the flowers then use the cooking essence. Easy!
Add to cakes, jams, ice-cream, icing/frosting, desserts, scones, bread, biscuits, casseroles, chutney, relish and more. Let your imagination go wild and impress your family and friends.
Store both in a darkened pantry or cupboard.
Lavender Cooking Essence -Only a few drops needed.
Culinary Lavender – Use like any herb, a little goes a long way!
Both are Products of Australia and are sold individually in our Home and Garden Shop.
Tip: You can use fresh lavender but ensure you use the right sort! Squeeze the flower between your fingertips and it MUST be a sweet lavender smell. If using fresh flowers you may need to use a little more as it won’t be as concentrated.
If it smells like ‘mothballs’ or camphor do NOT use it. It will leave a bitter taste and spoil your creation.