Dried lavender buds are small, purple-blue flowers that are commonly used in cooking and baking. They have a strong, sweet, floral aroma with a slight hint of camphor and a subtle, bitter taste. The aroma and taste of dried lavender buds can be affected by heat and cooking time, with longer cooking times often reducing the potency of the flavor.
In cooking, dried lavender buds are used in a variety of cuisines, including Mediterranean, French, and British. They are commonly used in dishes such as lavender shortbread cookies, honey lavender ice cream, and lavender lemonade. Lavender is also used to add flavor to roasted meats, marinades, and spice rubs.
The dried lavender buds do not require any preparation before use and can be added directly to recipes. They are often used in recipes that call for a delicate floral flavor, and they are typically added towards the end of cooking or baking to preserve the aroma and taste.
Subtle, bitter taste with a floral sweetness.
Strong, sweet, floral aroma with a hint of camphor.
Small, purple-blue dried flowers.
Rosemary, thyme, lemon, and honey.
Start with small amounts of lavender flower. The aroma and flavor can overwhelm dishes quickly.
Lavandula angustifolia Mill
0.5 oz (14 g) per 1/2 cup
When using dried lavender buds in cooking or making drinks, it's important to remember that a little goes a long way as the flavor can be quite potent. It's best to add it towards the end of cooking or steeping to preserve the aroma and flavor. It's also recommended to start with a small amount and adjust to taste.
Dried lavender buds have been used as a natural moth and insect repellent for centuries, placing bags of the dried flowers in closets and drawers to keep away pests.