Gordon KnightLavender Recipes

Beyond the beauty and fragrance of lavender is the fact that it is an herb….much like mint or thyme or basil. It may not be an herb that has a place in your spice cabinet, but it has been in use as a culinary herb for centuries. Herbs de Provence is a combination of several herbs, but lavender is what sets it apart from other spice blends.

Lavender varies in taste much like it does in appearance and aroma. Lavender can be substituted in any recipe that calls for Rosemary, Thyme or Mint. English lavenders will have a milder, sweeter fragrance and taste than that of Lavandins (L.Angustifolias) which are astringent and camphorous. We recommend the pink-flowered English Melissa because of its sweet, floral note which enhances all dishes from soups, to meats, drinks and desserts. If that cannot be found, I will cook with Lavandin Provence because of its milder flavor. Some cooks prefer it to the English varieties.

Tumalo Lavender culinary lavender blends well with berries, meats, drinks, most herbs. It is an outstanding addition to recipes that call for lemon…lemon pound cake, lemonade, lemon chicken. When cooking with lavender remember a little goes a long way. You can use fresh or dried in your recipes, however, keep in mind that dried has more than double the taste of fresh lavender. Lavender is used to flavor sugar, jellies, cakes, cookies. Start by experimenting and use lavender wherever you would use rosemary or thyme. Tumalo Lavender Mediterranean Blend Herbs de Provence is excellent in a variety of dishes…it’s the lavender that adds the finishing touch! Add it to your spice rack today!

Some of my favorite memories are with family members, cooking and creating with lavender. Enjoy some of the recipes I have collected and created using lavender.

Bon Appetite!


1/2 C extra-virgin olive oil
3 Tbsp Balsamic Vinegar
2 Tbsp raspberry Vinegar
1 Tbsp minced fresh culinary lavender (Provence, Melissa)
2 Tbsp fresh squeezed lime juice (can also used bottled)
Salt and pepper to taste

Combine all ingredients in a jar, shake until blended. Allow flavors 12-24 hours to blend.


1/3 C corn oil
1 Tbsp Red Wine Vinegar
1 Tbsp Tumalo Lavender Lemon Pepper
1 Tbsp Water
2 tsp finely chopped green onion

Blend all ingredients, allow flavors to blend in refrigerator at least 6 hours before using.


3 lbs. salmon filet
4 tbsp. Virgin Olive Oil
Tumalo Lavender Lemon Pepper to taste
¼ C. white wine
1 tbsp. Worcestershire Sauce
1 tbsp. lime or lemon juice

Place all ingredients, except salmon, in saucepan over moderate heat, stirring constantly with a wire whisk until all ingredients are reduced by one-third, creating a sauce. When cooled slightly, brush on salmon filet. Grill or bake salmon until flaky (don’t overcook) about 10 min, basting with sauce. If desired, garnish with sauce before serving.


¾ C all-purpose flour
2 tbsp. baking powder
½ tsp. salt
1/3 C vegetable oil
1 ¼ C milk
1 tbsp. freshly squeezed lemon juice
1 tbsp. lemon zest
1 tsp. Tumalo Lavender culinary buds
3 eggs, beaten
1 C fresh blueberries

Preheat oven to 400 degrees
Grease muffin tins or use paper liners
In a large bowl combine flour,baking powder,salt
In a small bowl stir together vegetable oil, milk, eggs
Add lemon juice,zest and lavender buds to the egg mixture, Mix well and stir into
the flour mixture. Lemon juice will slightly thicken the milk mixture.
Fold in fresh blueberries
Fill muffin cups. Bake approx 20 minutes in the preheated oven, or until done.


Great for sandwiches, pasta sauce or just to add to a meal.

3 Tbs olive oil
1 tsp Balsamic vinegar, along with juice from one lemon
2-3 cloves crushed garlic
2 tsp Tumalo Lavender "Herbes de Provence"
2 yellow bell peppers, cut lengthwise into strips
2 red bell peppers, cut lengthwise
10 asparagus spears, trimmed
6-8 green onions, trimmed,cut into 2 inch pieces

In a large bowl stir, together olive oil, vinegar, lemon juice, garlic, Herbes de Provence. Add all vegetables, toss to coat. Marinate for 15 minutes. Remove vegetables from marinade and arrange in a pan to cook over grill or broiler. Cook vegetables thoroughly until edges begin to blacken, approx 7-8 minutes. Serve hot or refrigerate.


1/3 cup strained strawberry puree
1 oz Tumalo Lavender Infused Simply Syrup
2 oz vodka

Place strawberry puree in a glass. Add simple syrup and vodka. Stir vigorously. Add lots of ice, and enjoy!


2 oz light rum
8-10 fresh mint leaves
1 oz Tumalo Lavender Infused Simple Syrup
1/2 lime (juiced)
Club soda
fresh lavender sprigs for garnish (optional)

Add mint leaves, lime juice and Lavender syrup to a cocktail shaker and muddle together. Add ice and rum, shake and pour into a tall glass. Add club soda to taste and garnish as desired.

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