Seasoned with Lavender

Full colour food and photography cookbook with 40 recipes to cook with lavender in the home kitchen.

There’s something special about using ingredients straight from the garden or a local grower. Culinary lavender- those small purple buds- aren’t just pretty. It has a unique flavour and a long history of being used for both food and natural remedies.

We now know that cooking with real, unprocessed ingredients is one of the best things for our health. If buying a bunch of culinary lavender gets you into the kitchen, thinking creatively and cooking from scratch, that’s already a win.

Lavender, when used well, can really lift a dish. It’s floral but not soapy, subtle but noticeable. It works beautifully with honey, lemon, lamb, seafood, chocolate, and soft cheeses-adding something a little different.

Beyond flavour, lavender has traditionally been used to support sleep, calm nerves, ease stress, and much more. Some of these benefits are backed by research, others come from generations of use. Either way, it’s a herb

known for its calming, soothing qualities. Researching the historical uses of lavender in health is fascinating. I particularly enjoyed reading about the ‘four thieves’ and lavender usage in ancient Roman times where it’s benefits for brain health were recognised.

So whether cooking for flavour, wellness, or just for the joy of it, lavender is a lovely ingredient to try. If it brings you into the kitchen, helps you slow down, and makes food feel a bit more special-then that’s more than enough of a reason.