PC: Pam Baker

​Lavender Infused Honey
Ingredients

• 2 cups mild local honey
• 1/2 cup dried culinary lavender buds

Instructions

1.  Combine honey and dried lavender buds in a large mason jar (or other jar with a secure lid).
2. Put the lid the jar, making sure to tighten securely,  and let the honey sit on your kitchen counter for about a week; this allows the lavender to release its flavor.
3. Every day for a week or two (depending on how much lavender flavor you want), turn the jar upside down a few times a day to keep the buds submerged in the lavender.  They will continue to float to the top, so turning the jar over will keep the buds covered with honey.
4. After 1 week, remove and disgard lavender buds by filtering honey through a fine strainer (or several layers of cheesecloth) into a clean jar.  Cover and store at room temperature.​

Uses:  add to coffee or tea, drizzle on brie, sauted pears, or over ice cream

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​Lavender Rosemary Simple Syrup
I know this doesn’t sound all that appetizing, but it really is.  I LOVE this simple syrup in an iced latte!!

Ingredients
2 cups water
1 cup sugar
1 tablespoon dried culinary lavender buds
4 3-4 inch rosemary sprigs

Directions

1.  Combine all ingredients in a saucepan and bring the mixture to a soft boil.  Turn down and simmer for 2 minutes.  
2. Remove from heat and let mixture come to room temperature.  
3. Strain into a glass jar (I use a mason jar). 
   
   Great for cocktails and coffee drinks!
   
   

Lavender Simple Syrup
Ingredients

• 1 c water
• 1 c sugar
• 1-2 TB culinary lavender buds

Directions

1. Combine all ingredients in a saucepan and bring to a boil, stirring until the sugar dissolves, about 5 minutes.  
2. Turn down the heat and let the mixture simmer for another 10 minutes. 
3. Set aside and let the mixture cool for about ½ hour.  
4. Strain the lavender buds from the mix and pour into a bottle.  
5. Store in the refrigerator for up to three weeks

Herbes de Provence
This is a traditional seasoning widely used in Mediterranean cooking. There are many different versions of this recipe, so this is just one suggestion.  I vary my recipe depending on how much of different herbs I have on hand. Use it to season lamb or poultry, in a honey glaze for pork or roasted turkey, and with roasted onions, garlic, and other root vegetables. I love sprinkling it on roasted potatoes.

Note: Use well-dried, organic herbs.

• 1/4 cup thyme leaves
• 1/4 cup summer savory leaves
• 3 tablespoons basil leaves
• 2 tablespoons crushed oregano
• 2 tablespoons crushed rosemary leaves
• 1 tablespoon crushed culinary lavender buds

1. Mix everything together and store in an airtight jar in a cool, dark place.
2. Just before using, crush and add to foods.
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Lavender Sugar
Ingredients

• 1 Tb culinary lavender buds
• 2 c. granulated sugar

Directions
1. Put lavender buds and 1/4 c of the sugar into spice grinder or clean coffee grinder and blend until mixture is powdery. (about a minute)
2. Add this mixture to the remaining sugar in a container with a tight-fitting lid
3. Allow mixture to sit for 3 days so that lavender can infuse the sugar

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