This time of year my lavender is starting to bloom. When I see the first purple blooms, my mind wanders to it’s wonderful uses. One of the easiest Lavender products I make is Lavender extract. Just a few short steps and you will have a Unique extract to use in cooking and baking. It is not necessary to dry your own grown Lavender, you can use culinary grade Lavender as well.
This post contains affiliate links for your convenience.
How I dry Lavender
During the best of the blooming season (mid summer) I cut Lavender stems out to dry. I wrap the bunches tightly with twine (you can also use rubber bands). I then hang them upside down in an area away from humidity to dry. It usually takes mine about 2 weeks to dry. I then remove the buds, put them in freezer bags and place them in the freezer for use all year.
This recipe will produce Lavender Extract that can be added to you recipes for cooking or baking.
- 1 /2 Cup Dried Lavender Buds
- 1 Pint Jar I prefer colored mason jars
- 1 Pint Vodka
- In a pint jar place the dried Lavender buds. Over the top of the buds in the jar, prove enough vodka to cover the buds.
- Put the lid on the jar and give it a good shake. Open the jar and see if the vodka is still covering the buds. If not add a little more vodka to the jar and recluse.
- Place the jar out of direct sunlight. Shake the jar often over the next month.
- After one month your Lavender extract is now ready to use in your cooking and baking.
There are so many interesting ways to incorporate lavender extract into your baking. Lavender and Lemon go together like warm bread with fresh butter. The two flavors just accent each other so well.
Lavender and vanilla together produce a more smooth and subtle taste.
Here are a few links for some of my favorite recipes that use Lavender extract.
Below are links to products I use to make Lavender Extract