Tips for cooking with lavender, plus a recipe for Lavender Berry Crisp

Linda Lau Anusasananan,  – September 17, 2004

Lavender buds can be used in the kitchen in many amazing ways. Add them to salad dressings, steep them in honey, mix them with spices to make a seasoning rub for salmon and lamb, use in breads and cookies ― you can even add them to chocolate desserts.

The secret is to use lavender discreetly, as you would the right amount of perfume. You want to contribute an elusive, light, floral note that makes food taste distinctively different, but subtly so. Too much lavender can overwhelm other flavors and come off tasting like cheap cologne. Acceptance of lavender in cuisine varies, so start with the minimum, then taste before adding more.

Sharon Shipley, author of The Lavender Cookbook (Running Press, 2004; $17) and owner of Mon Chéri Cooking School and Caterers in Sunnyvale, California (408/736-0892), prefers the ‘Provence’ variety for its pure, intense flavor. Other kinds tend to be more subtle; some have off tastes. To intensify flavor, Shipley grinds dried lavender buds in a spice mill (you can also use a blender) to release the plant’s essential oil. She uses lavender effectively in the berry crisp pictured above right.

Be sure to cook only with pesticide-free lavenders grown for culinary use. You may find them in the spice section of specialty food stores, spice stores, and some supermarkets; the Spice Hunter sells French culinary lavender in supermarkets (visit for a list of retailers). We used lavender from Rancho Alegre in Pescadero, California ( or 877/446-3567).

Lavender Berry CrispPREP AND COOK TIME: About 1 1/4 hours

MAKES: 8 servings

NOTES: Sharon Shipley uses the floral notes of lavender to complement berries in this delicious crisp. Use the minimum amount of lavender for a subtle accent, more if you love lavender. Serve with vanilla ice cream.

2 to 3 tablespoons dried culinary ‘Provence’ lavender buds (see notes)

2 tablespoons quick-cooking tapioca

1 1/4 cups sugar

2 teaspoons ground cinnamon

4 cups blueberries, rinsed

4 cups raspberries, rinsed

3 tablespoons lemon juice

1 cup all-purpose flour

1/2 cup (1/4 lb.) butter, cut into 1/2-inch chunks

1/2 cup chopped almonds

1. In a blender, whirl lavender and tapioca until finely ground. Pour into a large bowl. Stir in 3/4 cup sugar and the cinnamon. Add blueberries, raspberries, and lemon juice; mix gently. Pour into a shallow 2 1/2- to 3-quart baking dish.

2. In a food processor or bowl, combine flour, remaining 1/2 cup sugar, and butter. Whirl or rub in with your fingers until coarse crumbs form. Stir in almonds. Squeeze handfuls of the nut mixture together, then crumble into about 1/2-inch chunks over fruit mixture. Set dish on a foil-lined baking pan.

3. Bake in a 350° oven until juices are bubbling in the center and streusel is browned, 60 to 70 minutes. Cool on a rack at least 45 minutes. Serve warm or cool. Spoon crisp into bowls.

Per serving: 409 cal., 37% (153 cal.) from fat; 4.4 g protein; 17 g fat (7.6 g sat.); 65 g carbo (5.9 g fiber); 136 mg sodium; 31 mg chol.

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