Phone: 360-582-1185

Lavender Recipes


Simple ingredients full of flavor is what this salad has to offer! The rich goat cheese calms the flavors of basil and onion, while the baby greens and nectarine offer a bright refreshed flavor. Try it for your own lunch on a sunny spring afternoon, or multiply the recipe to serve the whole family at dinner. The dressing contains Jardin du Culinary LavenderSoleil’s culinary lavender.

mmm… Scrumptious!

Ingredients (1 serving)
1 nectarine – pipped and sliced
a handful of baby lettuce leaves
a few young basil leaves
thin sliced red onion to taste
2 thin slices of goat’s cheese

2 tsp vinegar
1 tsp Salad Oil
a pinch of minced Jardin du Soleil Culinary Lavender
a pinch of sugar
chopped mint leaf to taste



Lavender Honey-3 black tea bags (orange pekoe, or Assam)
-1 stick of cinnamon
-around 8 cloves
-2 teaspoons vanilla extract
-2 cups water
-about 3/4 cups* honey
-about 3/4 cups* sugar
-teaspoon Jardin du Soleil Culinary Lavender**
-teaspoon ginger(optional)
-dash nutmeg(optional)

*total sweetener equals about 1 1/2 cups, more or less to taste.
**Lavender can be finely ground in a spice grinder or in a throughly cleaned coffee grinder.

Drop tea bags, cinnamon, cloves, vanilla extract, ginger, and nutmeg into 2cups of boiling water.

Boil until the mixture is a rich reddish brown.  Mix in sweeteners; and strain out large ingredients.

Pour Chai concentrate into glass or mug 1/3 full. Fill the remainder of the glass with milk or water… serve hot or cold.

Refrigerate brewed Lavender Chai Tea for later use.  Stores up to seven days,  serves 3-5.

by Sharon Shipley

2 lbs sweet potatoes
1/4 lb (1 stick) unsalted butter, melted
1/4 c. fresh lime juice
1/2 tsp crushed Certified Organic Jardin du Soleil Culinary Lavender*
Sea salt and freshly ground pepper
Chopped fresh cilantro leaves
Grated zest of one lime

This may be made up to 2 days ahead and refrigerated. Reheat in a microwave for 1 minute before serving.

1)Preheat oven to 400 degrees F.
2)Prick the sweet potatoes several times with a fork. Place on a foil-lined baking sheet and bake for 1 hour, or until very soft. Set aside until cool enough to handle.
3)Scoop the flesh into a bowl; discard the skins.
4)Using a blender or food processor, blend until smooth.
5)Stir in butter, lime juice, and lavender.
6)Season with salt and pepper to taste.
7)Top with cilantro and lime zest, and serve.

*Lavender can be finely ground in a spice grinder or in a throughly cleaned coffee grinder.

prestented by Joseph Mollerus CEC of Red Lion, Port Angeles WA

Lavender Rub:

Lavender Black Pepper2 tsp crushed Certified Organic Jardin du Soleil Culinary Lavender
2 tsp brown
1 Tbl Kosher Salt
1 tsp crushed black pepper
1 tsp thyme
1 tsp granulated garlic

1) Combine all ingredients & mix throughly. (Makes enough for two 1-2 lb pork tenderloins)
2) Rinse and dry the pork tenderloin.
3) Generously rub and pat the tenderloin with the lavender rub.
4) In a hot saute pan, sear the rubbed tenderloin in olive oil, turning to obtain a bronze color evenly.
5) Pull the tenderloin from teh saute pan, place onto sheet pan.
6) Place sheet pan into a pre heated 350 degree oven.
7) Cook tenderloin until an internal temperature of 165 degrees is obtained.
8) Pull from the oven, and let stand for 5 minutes.
9) Slice, sauce, & serve!

Lavender Chambord Demi Glace:

1 oz whole butter
1 Tbl minced shallot
1 tsp minced garlic
1 Tbl crushed Certified Organic Jardin du Soleil Culinary Lavender
2 oz Chambord liquor
8 oz demi glace

1) In a saute pan, sweat the garlic, shallots, and lavender in whole butter.
2) When the shallots are translucent, add the Chambord and reduce by half.
3) Add the demi glace, simmer 5 minutes at 145 degrees and serve with pork tenderloin.


1 tsp crushed Certified Organic Jardin du Soleil Culinary Lavender*
3 tsp chopped fresh rosemary leaves
4 tsp chopped fresh thyme
4 tsp minced garlic
4 tsp minced onion
2 tsp Kosher salt
1/2 tsp crushed black pepper
1/4 c. white wine Worcestorshire sauce
1/4 c. olive oil

1) Combine all ingredients in a blender or food processor.
2) Pulse until well blended.
3) Cover, and refrigerate for at least 10 minutes before rubbing under turkey skin or injecting into meat as desired.

*Lavender can be finely ground in a spice grinder or in a throughly cleaned coffee grinder.



10-15 medium red potatoes, whole.
1/3 c. extra virgin olive oil
2 Tbl Jardin du Soleil Herbs de Provence
1-2 Tbl Seasalt

1)Preheat oven to 400F.
2)Mix all ingredients in a large bowl, toss to coat potatoes.
3)Place coated potatoes into 9X9 glass baking dish.
4)Bake for 40-45 minutes, or to desired tenderness.


  • 9 egg yolks
  • 3/4 C. sugar plus 6 tsp
  • 1 qt. Heavy cream
  • 1/2 tsp. Jardin du Soleil Culinary Lavender, ground in mortar and pestle or spice grinder
  • 1/4 C. chopped semi sweet chocolate
  1. Preheat oven to 325 degrees. In a large bowl, whisk together egg yolks and 3/4 C. sugar until pale yellow and thick. Pour cream into medium saucepan over low heat. Bring cream to barely a simmer. Remove from heat and add to yolks, a little at a time to temper and blend the mixture without cooking yolks, whisking often.
  2. Divide custard into 6 ramekins or individual sized tart pans, about 3/4 full each. Place in a 9 X 13 baking dish filled with water to cover each ramekin halfway up the sides. Bake in middle rack of oven 20 minutes.
  3. Remove from oven and divide lavender and chocolate evenly among the ramekins, swirl into each partially set custard with a butter knife and return to oven for an additional 20 to 25 minutes, until lightly brown and set in center.
  4. Remove from oven and let sit on rack in baking dish until room temperature, about half an hour.
  5. Remove ramekins from water bath and transfer to refrigerator for at least 2 hours.
  6. Before serving, sprinkle 1 tsp. of sugar on each ramekin. Using kitchen torch held 2 inches from top, brown sugar on top of each Crème Brulee, forming a hard caramel crust. Let sit 2-5 minutes before serving.


  • 1/2 teaspoon Jardin du Soleil Lavender Honey
  • 1/2 oz. Cointreau
  • ‘Brut’ Champagne
  1. Mix Lavender Honey and Cointreau in champagne flute, add champagne and mix for a delightful champagne cocktail.
  2. Enjoy!


  • 4 slices bacon
  • 3 large leeks, white part only
  • 2 cloves garlic, minced
  • 6 medium potatoes, peeled and diced
  • 6 C. stock or water
  • 1/2 C. heavy cream
  • 1/2 C. milk
  • 1 1/2 tsp. Jardin du Soleil Herbs de Provence
  • 1/2 tsp. Jardin du Soleil Culinary Lavender, ground in mortar and pestle or spice grinder
  • Salt and pepper to taste
  1. Wash leeks well to remove any sand, chop and set aside
  2. Cook bacon in soup pot until crisp. Remove to drain on paper towels. Crumble and reserve.
  3. Add leeks to bacon fat and gently sauté until leeks are very soft, about 7- 10 minutes. Add garlic, potatoes and water or stock to leeks and simmer until potatoes are soft, about 20 minutes.
  4. Using immersion blender, food processor or blender, puree soup until smooth and return to pot. Add cream, milk, crumbled bacon, Herbs de Provence and lavender and re-heat until hot but not boiling.
  5. Salt and pepper to taste and serve immediately.


  • 6 cups water
  • 1 3/4 cups sugar
  • 1/4 cup dried lavender or 1/3 cup fresh lavender flowers
  • 1 tsp. grated lime zest
  • 1 cup (~8 limes) fresh-squeezed lime juice and lime slices (optional)
  1. In a 2 qt. Saucepan, combine 2 cups water, sugar, lavender and lime zest. Bring to boil over high heat. Reduce heat to low and simmer, stirring until sugar dissolves. Remove pan from heat and let syrup stand for 10 min. Strain and discard lavender
  2. In large pitcher, stir syrup, lime juice and the remaining 4 cups water. Serve over ice, with lime slices if desired. We serve it all summer!!


  • 1 T. olive oil
  • 2 T. sherry or white wine
  • 1 T. brown sugar
  • 1/4 C. Jardin du Soleil Lavender Honey
  • 3 T. Dijon Mustard*
  • 1 crushed garlic clove
  • 1 Pork Tenderloin
  • Salt and pepper
  1. Preheat oven to 375 degrees. Salt and pepper tenderloin and, in heated skillet, brown lightly on all sides in 1 T. olive oil. Place browned pork in baking dish.
  2. Combine next 5 ingredients, blending well with fork or whisk. Brush on tenderloin and place, uncovered, in oven. Baste with remaining marinade every 5 to 10 minutes until done, about 1 hour or until internal temperature reads 165 degrees with instant read thermometer.
  3. Let meat rest 10 minutes before slicing.