How to Cook with Lavender: 7 Surprising Recipes That Aren’t Desserts

When you think of cooking with lavender, your mind probably jumps straight to shortbread cookies or lavender lemonade—but this fragrant purple flower is capable of much more than just pretty pastries. From herb-crusted chicken to floral-infused marinades, culinary lavender adds a uniquely savory depth to dishes when used correctly.

So, how do you cook with lavender without making your food taste like soap? The answer lies in choosing the right type, understanding its strength, and pairing it with bold, earthy flavors. Let’s dive into seven inventive ways to bring lavender into your kitchen—without a dessert in sight.

First Things First: Not All Lavender Is Edible

Before tossing flower petals into your stew, make sure you’re using culinary-grade lavender, specifically Lavandula angustifolia (also known as English lavender). Other varieties, like Lavandula stoechas or ornamental hybrids, can be overly perfumed or even mildly toxic if consumed in large quantities.

According to the University of Maryland Medical System, only English lavender is recommended for culinary use due to its sweeter, less camphorous oils.

You’ll want dried buds that are organic and free from pesticides, ideally sourced from a reputable herb supplier or grown in your own backyard. Mountain Rose Herbs and Starwest Botanicals are both known for high-quality, food-safe lavender.

1. Lavender & Herb-Rubbed Chicken Thighs

The strong herbal aroma of lavender pairs beautifully with rosemary, thyme, and garlic. Try adding 1/2 teaspoon of ground lavender buds to your favorite poultry rub. It lifts the earthiness of roast chicken without overpowering it—especially when balanced with lemon zest.

Lavender has historically been used in spice blends like Herbes de Provence, a traditional French seasoning mix that includes thyme, marjoram, savory, and sometimes fennel and lavender. You can learn more about the blend’s regional history from MasterClass on French spices.

2. Lavender-Infused Olive Oil

Infusing olive oil with dried lavender creates a subtle floral flavor ideal for drizzling over roasted vegetables, goat cheese toasts, or a warm lentil salad. Warm 1 cup of extra virgin olive oil with 1 tablespoon of dried lavender buds over low heat for 10 minutes, then strain.

This infusion technique has been recommended by herbalists for its gentle flavor and health benefits, including potential antioxidant and anti-inflammatory properties.

3. Grilled Eggplant with Lavender Balsamic Reduction

A bold, savory option: reduce balsamic vinegar with a tiny pinch of lavender for a tangy, floral glaze. The lavender adds high notes that contrast beautifully with smoky eggplant or grilled portobello mushrooms.

Healthline notes that balsamic vinegar is already rich in polyphenols, and adding lavender may give the dish even more of an antioxidant punch.

4. Lavender-Black Pepper Compound Butter

Mix softened butter with finely chopped lavender buds, cracked black pepper, and sea salt. Chill in a log, then slice and melt over seared steak, roasted carrots, or fresh sourdough. The floral flavor tempers the spice, creating a truly gourmet compound butter.

For those interested in flavor pairing, lavender with meats, lemon, and pepper—especially in dry rubs and butters is always delicious.

5. Lavender-Lemon Risotto with Goat Cheese

Add a floral twist to risotto by steeping lavender buds in warm vegetable stock. Remove before adding the stock to arborio rice, then stir in lemon juice, zest, and crumbled goat cheese. The result is creamy, aromatic, and slightly tangy.

Subtle aromatics like lavender should be infused in the liquid rather than added directly to the rice, to prevent bitterness.

6. Lavender & Cumin Roasted Carrots

Toss carrots with olive oil, cumin, smoked paprika, and a whisper of lavender before roasting. The sweet-savory combination works surprisingly well, as cumin grounds the floral notes and the roasting brings out the carrot’s natural sugars.

Lavender and cumin are both used in Moroccan spice blends like ras el hanout, which often includes over a dozen dried herbs and flowers. Lavender contributes subtle sweetness to these complex profiles.

7. Savory Lavender Popcorn with Sea Salt and Nutritional Yeast

Yes, popcorn. Toss freshly popped kernels with melted butter or olive oil, a dash of ground lavender, flaky sea salt, and a generous spoon of nutritional yeast. It’s a totally unique movie snack with umami depth and a floral finish.

Nutritional yeast is often praised for its cheesy flavor and B-vitamin content, and lavender offers an aromatic counterpart for those who prefer less salt and more intrigue in their snacks.

Tips for Cooking with Lavender Without Overdoing It

• Start small—even ¼ teaspoon can be strong.

• Pair with herbs that share its botanical notes: rosemary, thyme, sage.

• Acid (like lemon or vinegar) helps cut the soapy edge.

• Use dried culinary lavender, not essential oils unless food-grade certified.

As with any bold seasoning, balance is everything. Overuse will make your dish taste like a bath bomb. But when used skillfully, lavender can elevate the simplest ingredients into something truly elegant.