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Posts Tagged ‘recipes’

DIY Christmas Gifts: Lavender Recipe Cards

November 28th, 2010 by Jardin Du Soleil

A simple project that’s perfect for stocking stuffers or simply a little extra something in your Christmas gifts! Easily make recipe cards with your favorite lavender recipes, attach a sample of our certified organic culinary lavender, and your friends and family can find the joy of cooking with lavender! Read the rest of the blog for a special BONUS!

You’ll Need:

1 jar Jardin du Soleil certified organic culinary lavender

1 package mini ziplock bags*

1 package 4×6 index cards, or cardstock


your favorite lavender recipe, or try one of ours


Place several teaspoons of certified organic culinary lavender in a mini Ziploc bag and seal. *You can easily find mini Ziploc bags at craft stores, Michael’s, Walmart- or sometimes I see them at a local bead shop. Write your recipe on a 4×6 index card, staple your Ziploc bag of certified organic culinary lavender to the corner, and Voila! You have a culinary treat for someone special!

BONUS: When you order our certified organic culinary lavender, we’ll include 10 mini Ziploc bags with your order! Just mention this blog in the “message to seller” box during checkout!

We have extended our FREE shipping on all online orders of $60 or more! And use coupon code, xspecial, for a 15% discount on your ENTIRE ORDER! Both offers valid through December 25, 2010!

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

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.