Lavender blue, France

In France, culinary lavender is used as a delicate spice. Its floral, honeyed, slightly citrus notes lift fish, vegetables, mayonnaise, syrups and desserts. Because it’s very intense, dose with care.

• Botany: Lavandula spp. (culinary grade)
• Part used: dried flower buds
• Profile: floral, sweet-herbal, lightly citrus; can turn soapy if overused
• Best for: teas & infusions, mayonnaise/aioli, fish & white meats, roast veg, syrups, custards and cakes

Culinary uses

• Fish & veg: infuse a pinch in butter or olive oil, then spoon over poached fish, asparagus or carrots.
• Mayonnaise & dressings: steep buds in warm vinegar or lemon juice, strain, then whisk into mayo or vinaigrettes.
• Syrups & desserts: simmer briefly in sugar syrup; strain to flavor panna cotta, sorbets, cakes or fruit.
• Herb blends: use sparingly in Provençal-style mixes for rubs on chicken or pork.
• Tea: brew a gentle floral tisane; see guide below.

How to use

• Infuse & strain: for sauces and syrups, infuse 5–10 min, taste, then strain to avoid bitterness.
• Add late/off-heat: stir in at the end for fresh aroma.
• Go light: start with a pinch; lavender dominates easily.

Dosage & kitchen ratios

• Tea: 1 tsp (≈ 0.5–1 g) buds per 250 ml water; steep 3–5 min; strain.
• Syrup: 1–2 tsp buds per 250 ml syrup; infuse 5–10 min; strain.
• Dressings/mayo: 1/4–1/2 tsp infused liquid per serving; adjust to taste.
• Rubs/bakes: a pinch (⅛–¼ tsp) per 500 g mix or dough.

Pairings

Lemon, orange zest, honey, vanilla, almond, berries, apricot, white pepper; blends well with other Mediterranean herbs when used sparingly.

Ingredients & allergens

Ingredients: culinary lavender buds, dried (100%).

Allergens: none mandatory in EN labeling for this single ingredient.

Storage

Store airtight, cool, dry and away from light. Best within 12–18 months. Reseal promptly.

Wholesalers: info@orlandosidee.de