Tag Archives: culinary lavender

6th Annual Lavender DAZE Festival

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We are busy prepping for our 6th Annual Oregon Lavender DAZE Festival on the 10th & 11th. Many jobs from clearing out the spent Lupine in our Wildflower section, and staking up our beautiful brilliant red Oriental Poppies. I’m blending up lots of batches of Foot Balm, X-treme Body Butter, and our famous Shea Butter Balm, all made w/unrefined Shea Butter. Also, packaging Culinary Lavender and Lavender Teas to stock up my Retail Shoppe. Along with all this event planning, I take time to ‘breathe deeply’ and Smile lots as I walk around our brilliant blooming lavender garden, and take in all the lovely array of colorful flowers!! 🙂 We hope you are planning to come out and join us, and take time to relax from your busy life and breathe in, and enjoy our Valleys beauty in Lavender!

We still have some space left in our lavender wreath classes, contact diane at: hrlavender@gmail.com for registration.

Hope everyone is having a Happy 4th of July Weekend!

Dusk on the farm
Dusk on the farm
Retail Shoppe
Retail Shoppe

Our Latest Fan Video

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http://bit.ly/aJ4e4w Awesome job by Teena McKenzie. Thank you Teena!!

Lavender Vanilla Honey Shake

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This awesome “Lavender-Vanilla Honey Shake” completed our wonderful Valentine’s Day! Thanks to one of our customers that sent this recipe, along with her kind note!

“Hello, I just wanted to let you know that your culinary lavender is lovely!! I use it to make a shake called, Lavender-Vanilla Honey Shake. It’s really good stuff!! So you know I’ll be reordering your lavender quite often!! I hope you enjoy this as much as I do.  I got the idea from a raw food restaurant over here in Brooklyn, NY called Rockin’ Raw. Then figured out the measurements for the recipe.”

Lavender-Vanilla Honey Shake

2 T Raw Almond Butter

2 T Raw Honey

3 Vanilla Beans (add vanilla flavor if more vanilla is desired)

1 tray of small ice cubes

1/2 cup water (more or less to desired thickness)

1 tsp Lavender

Blend until smooth. Serve in tall glass and garnish with Lavender

Variation: Almond milk can be made with soaked almonds and

water in a blender. Then strain it through a nut milk bag. Omit the

1/2 cup of water in recipe above if using almond milk.

My Husband Loves it!!

Perfect Winter Drinks: Lavender Yerba Maté Latte Recipe

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Hey, here is a recipe on 1 of our customer’s blogs. Joe and I make this Mate drink quite ofter…

Perfect Winter Drinks: Lavender Yerba Maté Latte Recipe.

Holiday Shortbread

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Today I baked my newest version of my lavender shortbread, a slight change up for the holiday.  I’ve added pure anise extract, orange zest, macadamia nuts, with our culinary lavender, the “Signature Blend”. I think it is extremely scrumptious, and a perfect compliment for ladies “High Tea”, or any party.  🙂

I also baked my traditional Italian Bread ,”Panettone”, that’s filled with gobs of chopped dates, golden raisins, dried cranberries, 2009 dehydrated pears, orange zest, chopped almonds, cashews, walnuts & macadamia nuts. This year I decided to make a natural, healthy Panettone bread, without the traditional candied fruit and citron, with all it’s added preservatives!! I baked several loaves, and wrapped them tightly, and stored them in the freezer for two weeks.  Well… all except one loaf, that my dear Joe had to indulge in! Me too!! There’s nothing like fresh baked bread, right out of the oven, with butter 🙂 !!!  The others will be given out as gifts to friends & family, right before Christmas. I like this kind of personal gift giving!  (Now I better get back to packing up web orders)

Happy December, and happy baking. Enjoy your holiday! Inhale deeply, and take time to relax!

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Holiday Lavender Shortbread

1 1/2 cups (3 sticks) butter (no substitutes), room temperature

2/3 cup sugar

2 tbsp culinary lavender “Signature Blend”
1 tsp pure anise extract

¼ tsp orange zest

2/3 cup macadamia nuts (finely chopped)
2 1/3 cups flour
1/2 cup cornstarch
1/4 tsp salt

Lavender Powdered Sugar:

Seal 1 tbsp lavender in pint jar with a cup of pwd sugar for at least 1 day.

Cover baking sheets w/parchment paper. Cream together butter, sugar, lavender, anise extract, orange zest, and macadamia nuts, until fluffy (3min). Add flour, cornstarch, & salt; mix well. Divide dough in half; flatten & wrap in plastic. Chill until firm (To help flavors meld together, I like to store dough in the freezer for 1 week or more). On floured board, roll out dough 3/8” thick. Cut into 1 1/2” squares. Bake 1” apart; Prick squares w/fork several times. Bake in preheated oven 325’, 20-25 min. Cool slightly & sprinkle w/lavender sugar. Store in tin cookie boxes or sealed containers.

Harvesting Culinary Lavender

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Today I was up early, 6 AM, cutting several varieties of Angustifolia, “English” Lavender, with one of my awesome workers. We bundled the lavender with rubber bands, then hung it to dry. It should take about a week, or so, in our 90′ temps. Then we will rub the buds off, and clean the lavender, with gloves on, and package it for Culinary use. A few of our favorite varieties are Melissa, a white lavender, Munstead, Middachton, and Provence.  This is our busiest time of the year. After all this work, I need something to help me cool down.  I think I’ll make some Lavender Ice Cream or go downtown for Lavender Gelato at Doppio 🙂 🙂

Harvesting Culinary

Culinary FAQ

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 What makes culinary lavender different from any other lavender?  Good question!! First of all, culinary lavender is either an Angustifolia, “English” variety, or a Lavandin variety, “Provence”.  Secondly, all culinary lavender is harvested at peek season, “full bloom”, hung to dried, then cleaned and packaged with gloves on.  Our Angustifolia, (English” variety) is called, “Signature Blend”.  It is a blend of our finest English Lavender.  A white lavender, called “Melissa” is in the blend, along with several other dark purple varieties.  The “Signature Blend” of English Lavender adds a delicate floral note when added to  teas and other dishes.  I like to use “Signature Blend” in our Lavender Shortbread, because it lends a wonderful delicate floral note in combination with mint.

“Provence”, on the other hand, brings a more bold, savory floral note to dishes and teas. I like to say it’s a more “Herbie” flavor. 🙂 We use Provence in our HRL Spice Blend, and also in our “Sel Gris”, Hand-harvested French Gourmet Grey Sea Salt, because it lends a more savory note of flavor into recipes.  We also use Provence in our Lavender Truffles, to obtain a more bold lavender flavor, blended with the decedent chocolate. It makes the lavender flavor “pop” out on your palate!

I suggest that my customers brew a separate tea with each,  Angustifolia “English”, and “Provence” culinary lavender. In this way you taste the difference in the unique, soothing, floral flavors. Have fun experimenting with different recipes with culinary lavender, hope you acquire a love for the taste, as we have for this lovely flower. And next, you might even want to grow a Culinary Lavender in your herb garden 🙂

Lavender Talk

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Today Joe & I went to a business downtown called “Renisance Learning Center”, and spoke about our Lavender Farms. We spoke about how long we’ve been in business. (5 years) And about the beneficial properties of Lavender. It was a casual talk. A “brown bag lunch” talk, in their conference room. I baked my favorite “Lavender Shortbread” recipe to share with them, and talk about using our Culinary Lavender. We also brought samples of our Lavender Essential Oils to inhale, and tell about the qualities of lavender to calm stress, anxiety, and releive insomnia. It was a wonderful apportunity to share about this beautiful flower we love. Everyone seems quite calm by the time we left. 🙂

Cooking with Lavender

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Lavender Recipes
Lavender Recipes

Today I made some Lavender Mint Shortbread dough. I wrapped it in saran wrap, and refrigerated it for a few days, so the flavors could meld together. I’ll bake them this weekend for a Breast Cancer fund raiser we’re doing at our lavender farm. This is my favorite cookie recipe. It’s a beautiful unique combination of flavors with Culinary Lavender and mint. I add 2 tablespoons Culinary Lavender “Signature Blend”, and 1 tablespoon mint to a simple basic shortbread recipe. Enjoy something special!!(check-out some recipes here!