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Posts Tagged ‘Culinary Lavender’

Lavender Panna Cotta with Poached Rhubarb

April 16th, 2011 by Jardin Du Soleil

What says “Spring” better than rhubarb?!

We’re excited to try out this recipe for Lavender Panna Cotta with Poached Rhubarb! It sounds delicious!

Lavender Panna Cotta with Poached Rhubarb

Serves 4-6

For the panna cotta:

1 Tablespoon powdered gelatin

1/4 cup water

2 cups heavy cream

1/4 cup Lavender Honey

1 Tablespoon Culinary Lavender

2 cups full fat buttermilk

For the poached rhubarb:

Juice of one lemon

1/2 cup water or sweet white wine or blush wine

2 Tablespoons Lavender Honey

5 stalks rhubarb, chopped into small pieces (1/2 inch)

Prepare the panna cotta:

Place the water in a small bowl and sprinkle the gelatin over it. Reserve. In a large heavy bottomed saucepan placed over medium heat, bring the heavy cream, honey, and lavender buds to a simmer. When the cream is hot, remove from the heat and whisk in the reserved gelatin until it is completely dissolved. Add the buttermilk and whisk until well blended.

Divide the mixture among 4-6 cups or ramekins. Let stand at room temperature for 20 minutes and then refrigerate for at least 4 hours before serving to let the cream set properly.

Prepare the rhubarb:

Place the lemon juice, water (or wine) and honey in a heavy bottom saucepan over high heat. Bring to a boil and add the pieces of rhubarb. Poach for 2-3 minutes then gently remove the rhubarb from the poaching liquid and set aside (they will continue to soften as they cool). You can reduce the poaching liquid to a syrup over medium heat and use to drizzle over the panna cotta.

12 Days of Christmas Gift Guides: The Chef

December 6th, 2010 by Jardin Du Soleil

Day 6 of our 12 Days of Christmas Gift Guides: Gifts for the Chef!

Anyone who enjoys cooking would love our Ultimate Culinary Gift Set; all of the lavender essentials wrapped and ready for gift-giving! The set includes our Certified Organic Culinary, Lavender Herbs de Provence, Lavender Pepper Spice Blend, and Lavender Pink Himalayan Salt. It also includes a recipe card with three lavender recipes so the recipient can get started cooking right away! For an extra-special gift, pair the Ultimate Culinary Gift Set with the Lavender Cookbook. This cookbook contains the best lavender recipes we’ve ever found, and has a wide variety to choose from. Browse through our In the Kitchen section to find the perfect gift for the connoisseur on your list!

Lavender Sugar Cubes Project

November 8th, 2010 by Jardin Du Soleil

These sugar cubes are a great project for so many reasons! Simple and easy, you’ll end up with a chic collection of tasty sugar cubes that can flavor coffee, tea, or even make a delicately flavored lavender tea. Put them in a china tea cup for when company comes over, and your guests will be blown away by the presentation!

If you have acquired a bottle of our certified organic Angustifolia lavender essential oil, this is an excellent way to put it to use! You’ll want to use Angustifolia essential oil because it’s naturally much more suited for culinary use- it’s sweeter and more floral.


Start with one cup white sugar. Add one or two drops of our certified organic Angustifolia lavender essential oil and one tablespoon of water. Mix with a spoon- the mixture should be crumbly and damp. Press into miniature ice cube trays, (we also found that plastic candy molds or resin molds work well), or use a melon baller to press sugar into half-domes. Let dry- usually this doesn’t take longer than overnight, but the deeper the mold, the longer they’ll need to set. Once dry, keep in an airtight container until ready to use.

Once dry, decorate with Royal Icing. We mixed one egg white with one teaspoon lemon juice, then added two cups powdered sugar and a few drops food coloring, and blended all together. If you’re worried about raw eggs, you can also find Royal Icing recipes using Meringue Powder.

We decorated the lavender sugar cubes with lavender flowers, but had so much fun (and extra icing) that we decorated an entire box of regular sugar cubes for a friend’s tea-themed bridal shower. Lavender Sugar Cubes would be a great addition to events such as birthday parties, teas, luncheons, bridal showers, etc.

Tip: we tried tinting the lavender sugar cubes purple by mixing red and blue food coloring with the sugar mixture. However, they really looked gray once they dried. We’d recommend trying a pre-mixed purple.

New Products Online!

October 23rd, 2010 by Jardin Du Soleil

Jardin du Soleil is pleased to announce that we have countless new lavender products added online! We’ve had a flurry of adding many popular and much-requested lavender products to our online store, just in time for the holidays! Now its easier than ever to get all your lavender shopping done at once, and be sure to stay tuned to our blog for lavender gift ideas and special holiday promotions!

We’ve added new products to nearly every category, whether it’s a full line of Lavender Pomegranate products to our Bath and Body category; Lavender Honey and Lavender Gardener’s Soap in our Soap page; fragrance options for The Lavender Body Set; Room Spray or Doggie Shampoo in For Your Home; and Certified Organic Lavender Sugar for the kitchen! There’s too many lavender products to list them all, so we invite you to browse around our online store and see what’s new!

As always, if you’ve seen something in the store that you can’t find online, we can usually ship it to you if we have it in stock! Just give us a call at (360) 582-1185 or 1-877-527-3461 and we’ll be more than happy to help you out.

P.S. We haven’t stopped yet: check back frequently for more new products and product categories, and of course, recipes, gift ideas, and farm updates!

Lavender Pumpkin Spice Sugar Cookies

October 23rd, 2010 by Jardin Du Soleil

We love all of the candy and goodies that Halloween brings, but sometimes it’s nice to spend some time with your family and make some homemade goodies as well! These sugar cookies are a delightful blend of lavender and spice, and are so much fun to decorate!


3 cups all-purpose flour

1 cup sugar

2 1/2 teaspoons pumpkin pie spice

1 1/2 teaspoon Culinary Lavender, chopped or crushed

1 cup butter (salted)

1 egg

1 1/2 teaspoon vanilla extract


1. Line two cookie sheets with parchment paper

2. In mixing bowl, cream butter and sugar until light and fluffy. Mix in egg and vanilla.

3. In separate bowl, combine flour, pumpkin pie spice, and lavender with a fork. Slowly add the flour mixture to the butter mixture while mixing.

4. Roll dough 1/4 inch thick and cut into shapes. Transfer to cookie sheet and bake at 350 degrees F for 10-15 minutes, or until edges are golden. Transfer to racks to cool.

Tip 1: These cookies are definitely better the next day: we left the cookies in the oven until golden (19 min), and they were pretty crispy- we feared they were way too overcooked. But once iced, and left overnight, they became soft and moist!

Tip 2: These cookies are also perfect for Thanksgiving, so go ahead: make a double batch, through half the dough in the freezer, and in November we’ll show you a quick and easy way to decorate them as Turkey Cookies!

Glace Icing

4 cups powdered sugar

6 Tablespoons milk

6 Tablespoons light corn syrup

1 teaspoon almond extract


1. Mix sugar and milk with a whisk or a fork until smooth. Mix in corn syrup and almond extract. Icing should be thin, forming a drizzle. This consistency is the flood icing, the background for the cookies. Split icing into several bowls- one for each color (We kept white as the flood icing and dyed a quarter of the icing black). With all but the flood icing, mix in a little more powdered sugar to thicken the icing, which will allow it to keep its shape once piped.

2. Transfer icing to disposable decorating bags (or ziplock bags, if you’re like us and aren’t stocked up).

3. To make the background, make a pool of white icing in the center of the cookie and use a knife or spoon to spread towardthe edges.

4. For the spiderweb, pipe a thin line of black icing in a large spiral pattern. Then use a toothpick to drag from the center of the cookie toward the edges.

5. Let dry overnight. Glace icing won’t be as hard as royal icing, but it will harden so that the cookies are stackable.

Note: We thought the spiderweb design was too cute to pass up (and we didn’t have a pumpkin cookie cutter), but you could easily use orange, brown, and green icing to decorate pumpkin shapes- which might be better suited to this recipe, given that they are, after all, Lavender Pumpkin Spice Cookies.


Lavender Lemon Bars!

October 23rd, 2010 by Jardin Du Soleil

It may very well be fall, with the holidays just around the corner; but at Jardin du Soleil we are playing up lavender with citrus to brighten our crisp October days! Enjoy this recipe with Certified Organic Culinary Lavender. For stronger lavender flavor replace regular sugar with Certified Organic Lavender Sugar, and pair with any of our Lavender Tea Blends and enjoy!


3/4 cup butter
1/2 cup confection sugar
2 cups flour
1/2 cup ground almonds
2 teaspoons Jardin du Soleil Culinary Lavender, crushed
2 teaspoons grated fresh lemon rind


1 3/4 cups sugar
1/3 cup flour
1/2 teaspoon baking soda
4 eggs
1/3 cup lemon juice
confection sugar (to dust before serving)

Yield: 2 dozen bars

Prep time: 30 min, Total time: 75 min


1. In small mixing bowl, cream butter and confection sugar; Add the flour, almonds, lavender, and lemon peel; beat until crumbly.

2. Pat into an ungreased 13 x 9 x 2 baking dish; bake at 350 degrees for 15 minutes or until edges are golden brown.

3. In another small mixing bowl, combine sugar, flour, baking soda, eggs and lemon juice; beat until frothy; pour over HOT crust. Bake at 350 degrees for 20 – 25 minutes or until golden brown; cool on wire rack, dust with powdered sugar; refrigerate leftovers

Start Cooking with Lavender for Summer!

June 12th, 2010 by Jardin Du Soleil

Start the summer learning to cook with lavender!! The LAVENDER Cookbook by Sharon Shipley on sale now for $14.95 while supplies last!

Jasmine Rice Mushroom Pilaf with Lavender

May 21st, 2010 by Jardin Du Soleil

“Add the subtle scent of lavender to aromatic jasmine rice and you get a new side dish fit for company- and easy enough for quick weeknight meals. Take your choice of mushrooms. Cremini and Shiitake are especially good. I like to prepare the pilaf in a rice cooker. If you don’t have one, use a covered 2-quart casserole dish and bake the rice at 350 F for 20 to 25 minutes.”


1 tbls. dried Jardin du Soleil Certified Organic Culinary Lavender
2 tsp. mustard seeds
1/2 tsp. fennel seeds
2 tbls. extra-virgin olive oil
1/4 lb. mixed mushrooms, diced
1 cup uncooked jasmine rice
1/2 cup finely diced shallot
1/2 cup finely diced green onions
1/2 tsp. sea salt
1/4 tsp. freshly ground black pepper
2 cups reduced-sodium chicken broth

Combine the lavender, mustard seeds, and fennel seeds in the spice grinder. Pulse until finely ground.

Warm oil in a large skillet over medium-high heat. Add the mushrooms and saute` for 7 minutes, or until golden and the liquid released my the mushrooms evaporates. Add the rice, shallot, green onions, salt, pepper, and lavender mixture.

Transfer to the rice cooker and add the chicken broth. Cook for 30 minutes, or until the rice is tender and the liquid has been absorbed.

This recipe is taken from page 136 of Sharon Shipley’s The Lavender Cookbook,available here.

Mother’s Day in the Kitchen

May 6th, 2010 by Jardin Du Soleil

Mom always in the kitchen? This Mother’s Day give her gifts she’ll love to use! Spice up her pantry with Jardin du Soleil’s certified organic Culinary Lavender, Lavender Pepper, and Herbs de Provence.Refresh her recipe collection with The Lavender Cookbook by Sharon Shipley.
Help pretty up her market fresh groceries with our ecoSilk reusable grocery bag.
Start Mother’s Day off with a batch of our Lavender Apricot Scones with White Chocolate, and watch Mom tell you how perfect her day is!

Place your order online now to take advantage of our Mother’s Day special offer of FREE SHIPPING WITH ONLINE ORDERS OF $50.00 OR MORE through May 9, 2010.

Lavender Scones with Apricot & White Chocolate!

May 1st, 2010 by Jardin Du Soleil

Show Mom your appreciation, and bake up some of these delicious homemade lavender scones! If you’re a stranger to the kitchen this easy-to-follow recipe is the right place to start. With a little culinary lavender everyone will marvel at your delectable thoughtfulness.


2 1/2 cups self rising flour

2 tablespoons sugar

1 teaspoon certified organic Jardin du Soleil Culinary Lavender

6 tablespoons shortening
3/4 cup & 1 tablespoon milk

1/2 cup chopped dried apricots
1/2 white chocolate chips

Sift and measure the flour.
Re-sift flour with sugar.
Work shortening with flour and sugar with fingers.
Add Apricots, White Chocolate Chips, and Lavender; mix thoroughly.
Add milk to mixture and form into a ball.
Note: if you prefer smaller scones, divide mixture into two smaller pieces.
Turn out on to a floured board, pat into a round, and cut into wedge shaped pieces.
Bake about 15 minutes at 450 degrees on an ungreased baking sheet.

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Get Cooking With Lavender!

April 15th, 2010 by Jardin Du Soleil

This week we’ve been cooking a lot with lavender. We’ve used Jardin du Soleil Certified Organic Culinary Lavender flowers tossed in almost every salad, or mixed with a combo of vinegar, honey, mustard, salad oil , salt and pepper for our own dressings. We also added our Culinary Lavender to a savory potato soup. I baked scones using fresh ground lavender, white chocolate and apricot [shown in picture]. It’s easy to add Jardin du Soleil Certified Organic Culinary Lavender into your every day meals. Savory dishes that usually have sage, thyme, rosemary, or basil can benefit greatly from culinary lavender, and you’ll be praised for your innovative palette pleasing idea.
Sweet dishes, with our lavender added, seem to take on a “comfort food” kind of appeal, even if you didn’t grow up with using lavender in food.

So explore our posted lavender recipes, follow our blog weekly for added recipes, and have fun incorporating Jardin du Soleil Certified Organic Culinary Lavender into your home cooking. You’ll be pleasantly surprised!

Spice up Spring With Lavender Chai!

March 26th, 2010 by Jardin Du Soleil

The recipes at Jardin du Soleil are meant to be played with. We love trying new things and hope you do too. Don’t be afraid of changing the ingredients or making substitutions… We would love to hear what you did, if you changed anything, and what you thought!

On that note, here is a great recipe for a Lavender Chai Tea. Try it with Jardin du Soleil Culinary Lavender, or use our Lavender Honey (2 ingredients in one!), or even try using our Lavender Earl Grey Tea. Short on time? Jardin Du Soleil Lavender Chai Tea makes homemade chai effortless!


-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.

Scrumptious Spring Salad

March 19th, 2010 by Jardin Du Soleil

Interested in cooking with lavender? Add Jardin du Soleil certified organic culinary lavender in your spice rack and start exploring the flavor of lavender in a wide variety of foods, ranging from desserts to roasted vegetables! Check back to this blog weekly for added recipes. Use our Lavender Recipes or purchase “The Lavender Cookbook” by Sharon Shipley.

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 Soleil’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