Happy Valley Lavender and Herb Farm


Lavender has become the farm's signature since our first block of 500 Munstead Lavender planted in 1987. Our first harvest was in 1988 and filled two wheelbarrows! We currently specialize in cultivating Sweet Lavender varieties (Lavandula angustifolia) for its scent and taste. Late blooming Lavender includes the True Spike Lavender (L. latifolia) and the new hybrid Lavadins (L. x intermedias). Each July we watch the emerging hues of blue, mauve and purple as Lavender Harvest time approaches once more. And the fragrance ~ Lavender Lovers come explore our site!


Lavender Recipes

Here are a few Lavender recipes to try regardless if you are a beginner or a Lavender aficionado! Tasty and easy to make. Please use organically grown, non-sprayed "Sweet" Lavender (Lavandula angustifolia) for best results. "Hidcote" Lavender will give you the best colour for any infusions eg. syrups, jelly or vinegars.

loose dried Lavender

Lavender-Cheesecake Brownies
Lavender Sunshine Cookies
Lynda's Three Bowl Lavender-Chocolate Cake
Lynda's Lavender Marmalade
Frances' Secret Lavender Chocolate Chip Cookies!
Happy Valley Lavender Shortbread
Lynda's Lavender-Lemon Curd
Granny's Fluffy Scones
Fresh Lavender Ice Cream
Lavender Harvest Fudge
Lavender Herbal Jelly
Lavender Lemonade
Lavender Amaratti Biscuits

See Lynda's article on edible flowers ~ "Eating Lavender & Beyond!"

Want more Lavender cooking recipes? Lavender Recipe Links


Lavender-Cheesecake Brownies

Lavender-Cheesecake Brownies

Makes 16 generous squares to share!

  • 6 TBSP (3 oz. /85gr) unsalted butter
  • 4 ounces (115 grams) bittersweet chocolate, chopped
  • 2/3 cup (130 gr) sugar
  • 2 TBSP dried Lavender flowers
  • 2 large eggs, room temp
  • ½ cup (70 gr) all-purpose flour
  • 1 TBSP (8 gr) good cocoa powder
  • 1 tsp vanilla extract
  • ½ cup (80 gr) good chocolate chips

Top Layer

  • 8 ounces (250 gr block) cream cheese
  • 1 large egg yolk only
  • 5 TBSP (75 gr) sugar
  • Touch of vanilla extract
  • 1 TBSP flour
  • 1 TBSP dried Lavender

 

Preheat oven to 350 F/175C

Line an 8 inch (20cm) square pan with 2 strips silver paper or parchment at right angles, with over hanging tabs. Butter & flour top paper layer.

In a medium pot; melt butter, then add roughly chopped chocolate & Lavender barely melting together over low heat.

Remove from heat; stir in sugar, then eggs.

Next in your flour, cocoa powder.

*Important: Mix smoothly one full minute.

Then stir in vanilla & chocolate chips.

Scrap batter into prepared pan, spread evenly.

Top layer: In a medium bowl or food processor beat together; cream cheese, egg yolk, flour, 2nd sugar & vanilla. Add most of the last TBSP of dried Lavender, saving a few pinches to sprinkle on the final top. Gently pour cream cheese mix smoothly over uncooked choc batter layer. Sprinkle with remainder of Lavender flowers.

Bake 35 minutes- 40 min max: middle will just be set, top still looks glossy.

Cool completely, or chill in fridge, before lifting by tabs to cut into squares.

Can be frozen wrapped individually for one month ~ try straight from the freezer!        PS: Mine never last that long! YUM

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Lavender Sunshine Cookies

Set oven @ 350°F

  • 1 cup butter, room temperature
  • 1 cup brown sugar
  • 2 TBSP dried Lavender flowers
  • 3 TBSP Orange juice
  • Zest of one large Orange
  • 2 eggs
  • 1 tsp almond extract
  • 3 tsp baking powder
  • 3 cups of flour+
  1. In a large bowl; cream the butter, sugar & Lavender until fluffy.
  2. Beat in eggs until smooth, and then add juice, extract plus zest.
  3. Sprinkle the baking powder over batter next, and then add the flour.
  4. Mix well; dough will be soft & slightly sticky.
  5. Make into 2 logs rolled in wax paper: 3 rolls if you want dainty cookies ... you may need to sprinkle a bit of extra flour on the wax paper if dough is too sticky.
  6. Chill 20 minutes.
  7. Slice into rounds, makes 24 to 48 cookies depending on roll size.
  8. Bake 12-15 minutes.

For Celebration cookies: Cool cookies. Make an icing glaze with 100 grams white chocolate melted in a double boiler with ¼ cup of butter & a few drops of almond extract. Cool glaze to barely warm, spoon into a small Ziploc bag, seal…then snip one corner to make an easy icing bag! Decorate with Orange Calendula petals or fresh Lavender before glaze sets.

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Lynda's Three Bowl Lavender-Chocolate Cake

Set oven @ 350° F or 150° C
Makes 2 x 8 inch pans

  • 1 cup Dutch cocoa powder
  • 3/4 cup hot strong coffee
  • 1 cup room temperature milk
  • 2 3/4 cup plain flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cup unsalted butter, soft
  • 2 1/2 cup sugar
  • 1 tsp vanilla extract
  • 4 large eggs, room temperature
  • * 2 TBSP dried sweet Lavender flowers

Butter & cocoa powder "flour" your pans. (This stops your brown cakes from having white sides~ clever!)
Place a piece of parchment paper in the bottom for easy removal ...

In a medium bowl: Sift cocoa powder, whisk in hot coffee, then milk. Let cool.

In a small bowl: Sift flour, baking soda & salt together.

In a large bowl: Beat butter until light & fluffy.
Gradually add in sugar, vanilla & Lavender*
Beat in eggs next, one at a time, until batter smooth.
Pour in cooled cocoa mix and blend well.
Add sifted ingredients to chocolate mix, stir until just mixed in.
Pour batter into prepared pans.
Bake 35 minutes, testing centers.

**Lynda's instant icing: When cakes are done, briefly remove from oven & toss a handful of chocolate chips on the top of each cake pan & return to oven for 2- 3 minutes. Remove a second time, heat will soften chocolate chips enough to spread as a thin icing! Cool cakes completely in pan before lifting out.

... Otherwise ... Cool cakes 15 minutes before removing from pans onto wire rack. Ice double layered ... decadently!

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Lynda's Lavender Marmalade

  • 7 large; or up to 9 small Seville Oranges, as I found the sizes vary per Orange harvest season ...
  • 1 Myers Lemon if possible or regular Lemon
  • 9 cups of sugar
  • 2 Tablespoons dried Sweet Lavender flowers
  • Optional: Touch of brandy to top up each jar as you cap! (or Scotch says Michael!)

Day 1: Quarter Oranges & Lemon, set aside the seeds. Slice fruits thinly, pith & all and place in large stainless pot. Add 12 cups of water & let sit over night to soften. Place seeds in a cup; barely covering with water, these will create a gel that is the secret to real English Marmalade ... Sieve the naturally forming pectin gel from the soaking seeds into your Marmalade as you begin Day 2 cooking.

Day 2: Bring oranges, with lemon to a boil. Lower to a strong simmer & time one hour. Then add sugar plus Lavender...Bring to a rolling boil for 30 minutes, stirring occasionally. Place clean jam jars in a 200°F oven to sterilize for 20 minutes. Place inner sealer lids in a small pot with water & bring to a boil to soften seal. Keep lids & jars hot. Lower Marmalade to a gentle boil. Cook up to 30 minutes more MAX. To gel testing; place a saucer in the freezer to chill. Test gel of Marmalade by placing half a teaspoon on the cold saucer to check how runny your Marmalade is. Saucer sample should thicken & "wrinkle" when tipped to test consistency...Remove Marmalade pot from heat 5 minutes before pouring into hot jars. Place a teaspoon of brandy on top of each filled jar, stir with a chopstick & cap & screw on rings. Let completely cool before wiping any sticky jars. Let age a couple of weeks to mature with brandy, keeping one jar to use at Breakfast~ tomorrow! Makes a dozen 250ml jars.

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Frances' Secret Lavender Chocolate Chip Cookies!

… try and resist these straight from the oven … Makes approx 3 dozen

  • 1/2 cup real butter
  • 1/2 cup brown sugar
  • *** 2 Tbsp. dried Sweet Lavender flowers (3-4 Tbsp. fresh flowers)
  • 1 large egg
  • 2 Tbsp. milk
  • 1 tsp. vanilla extract
  • 1 cup oatmeal
  • 1 1/2 cups white flour
  • 3/4 tsp. baking powder
  • 1 generous cup good chocolate chips

Bowl 1: Blend butter, sugar & Lavender until smooth. Add egg, milk & vanilla in next.

Bowl 2: Blend oatmeal, flour, and baking powder together; add in your chocolate chips to this dry mix.

Blend both mixes together to form soft dough.
(If it is too sticky, add a bit more flour.)

Place by teaspoons onto baking tray.
Set oven @ 350° F
Bake 10 minutes for soft cookies, 15 mins for crisp ones.

OPTIONAL: Add 3 or 4 pieces of crystallized ginger finely chopped OR zest of one orange. OR: 1 cup nuts, raisins, coconut OR dried sweetened cranberries.
FOR A CHOCOLATE dough base: Add ˝ cup of cocoa powder in with flour & sugar and decrease the chocolate chip amount slightly.

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Happy Valley Lavender Shortbread

  • 3 Tbsp. fresh organic Lavender flowers
    OR 1 1/2 Tbsp. dried organic Lavender flowers
  • 1 cup butter
  • 1/4 cup (scant) cornstarch
  • 1/2 cup icing sugar
  • 1 1/2 cups flour
  • 1 Tbsp. Lemon juice or Limoncello liqueur or Lavender "Tea"*
     

Set oven at 325° F.

Use food processor to blend chilled butter (not room temperature) plus Lavender flowers, icing sugar & cornstarch. Add half the flour amount and Lavender tea*. Pulse gently until roughly cut into a “crumbly” texture. Blend in remainder of flour until it “balls” into a smooth dough. Roll in a wax paper log like frozen cookie dough. CHILL 30 MINUTES.

Cut into 1/2 inch rings, bake on ungreased cookie sheet until just golden on the bottom. Aprox 20 minutes. Cool before handling. Makes aprox 30. Store in tight tin.

* Lavender Tea
Use 4 teaspoons of fresh Lavender or 1 Tbsp. dried. Place in a mug & pour 1/4 cup of boiling water over the Lavender. Use a saucer as a lid & steep 5 minutes. Stain & measure tea as a flavour booster, drink remainder as you wait for cookies!
 

PS Dough can be frozen in two logs, labelled & baked later. (This way you can make the dough rolls in fresh season & bake for Christmas!) Please ~ thaw before slicing so dough does not crack.

PPSS In June try this with fragrant Rugosa Rose petals with homemade Rose water

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Lynda's Lavender-Lemon Curd

  • 1/2 cup of real butter
  • 1¼ cup white sugar
  • 2 lemons, rind & juice up to 1/2 cup
  • 4 well beaten eggs
  • pinch of salt
  • 1 TBSP dried lavender flowers or 3 TBSP fresh

Use a double boiler; bring water underneath to a boil then lower to simmer.
Place butter & sugar first in the top pot to melt together, and then add the rest of the ingredients.
Whisk gently until smooth and thickened.
Pour through a sieve over a heat proof bowl then spoon into two clean jam jars and cool. Keep refrigerated…about a week if you are lucky!

Goes great on my Granny’s Fluffy Scones

EXTRA: Celebration time coming up?
Mix one cup of this lovely Lavender-Lemon Curd with one cup of stiffly whipped cream & use this for the filling or icing on a cake, garnish with fresh berries!

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Granny's Fluffy Scones

Granny's Fluffy Scones

  • 2 cups flour
  • 1/4 cup sugar
  • 1/3 cup butter
  • 2 tsp cream of tartar + 1 tsp soda
    (OR 3 tsp baking powder)
  • pinch of salt
  • 2 eggs, slightly beaten*
    (*No eggs…use 2 TBSP plain good yogurt)
  • 1/4 cup milk
  • 1/2 cup currants optional

Blend butter into dry ingredients.
Mix eggs & milk with a fork.
Make a "well" in the dry ingredients & mix lightly.
Turn out onto floured board.
Handle gently, barely knead.
Roll until 1/2 inch thick. Cut into shapes; a simple drinking glass will do, flour the rim, and twist as you cut to release scone.
Bake @ 400 F (200C) for 10 minutes. Serve warm!

Serve with Lynda's Lavender-Lemon Curd

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Fresh Lavender Ice Cream

  • 2 1/2 cups of milk
  • 1 cup sugar
  • 4 cups light cream
  • 1/4 tsp. salt 1 tsp vanilla extract
  • 1 handful fresh Lavender angustifolia flowers*

*The deeper the colour of your Lavender flowers, the more colour your ice cream will have. I use our deepest coloured "Hidcote " Sweet Lavender. Pick when just freshly opening, not older over bloom for the freshest taste.

  1. Gently heat the milk and fresh Lavender together. Do not boil.
  2. Strain out the Lavender & stir in the salt & sugar while still hot.
  3. Stir in vanilla extract & cream.
  4. Chill immediately, minimum 2 hours.
  5. Churn or process as your ice cream maker directs, then skip to step #8.
    OR by hand follow steps #6 & #7~
  6. Pour mixture into a stainless steel bowl and place in your freezer.
  7. Every 15 minutes, whisk or beat until icy or thickened.
  8. In the last few minutes or just before you remove from the ice cream maker: sprinkle in a few fresh florets of Lavender! Fresh raspberries an option or Lemon peel zest.

PS: Dried angustifolia Sweet Lavender can be used, try 3 Tbsp. and add when milk is already heated, time 5 minutes, strain immediately. Then follow as above. Over steeping with dried Lavender makes the taste bitter & the colour grey. If you like a stronger Lavender flavour, use 4-5 Tbsp. dried Sweet Lavender.

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Lavender Harvest Fudge

  • 2 cups (12 oz.) good chocolate chips (for special occasions use Belgian chocolate!)
  • 1 tin (300 ml) sweetened condensed milk
  • 1 Tbsp. dried Lavender flowers (3 Tbsp. fresh)
    - measure, then grind finely, use a clean coffee grinder

Melt everything together in a double boiler. Add 3 tbsp. butter. Stir until smooth and melted.

Pour into a pan lined with wax paper (approximately 9" x 9"). Cover with Saran Wrap. Chill overnight.

Cut into 1" squares. Wrap like "sweets" in twists of wax paper. Decorate with a sticker smiley face!

*Recipe can be doubled, use 9" x 12" pan. Stripe it using white chocolate for top layer and dark for the bottom.

**Optional: Sprinkle fresh Lavender on top layer to decorate!

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Lavender Herbal Jelly

Most of us have tasted mint jelly not realizing that it is a herbal jelly. Mint is just one option from the rainbow of herb jellies to explore for their variety of tastes and colours too! I love offering a taste of my first favourite, rosemary jelly, made with an orange juice base. Rose petal jelly creates a sparkling rose color (substitute petals from 12 roses and 2 sprigs of rose scented geraniums instead of the lavender in the recipe below). Or how about a raspberry coloured clove dianthus jelly? ... pale honey coloured lemon verbena ... spicy deep purple coloured opal basil ... soft mauve violet jelly! These visual and tasty delights are easy to make too! If you can make a pot of herb tea you can make herbal jellies. From a basic herb infusion you add sugar, pectin and a dash of acidlike lemon juice or white wine vinegar to help draw the colours. Food colouring is optional but not necessary.

  • 1 1/2 cups fresh lavender flowers
  • 3 1/4 cups water
  • 1 box powdered 'certo'
  • 4 cups white sugar
  • 1 Tbsp. white wine vinegar
  1. To begin, sterilze 5 x 1c jelly jars, rings and seals, and find a medium to large sized pot.
  2. Bring the water to a boil in a pot, place in the lavender, and cover with a lid.
  3. Lower heat to simmer for 5 min, then remove from heat. Don't peek! Steep for at least 20 mins or preferably overnight.
  4. Strain and mesure 3 cups of the lavender brew and place in deep jelly making pot.
  5. Whisk in pectin crystals and vinegar, bring to a boil, and whisk in sugar.
  6. Keep pot boiling until it is at a rolling boil that can't be stirred down (about 1 min.)
  7. Remove from heat, and let sit for 5 min. Skim the top if necessary.
  8. Quickly bottle and seal before it jellifies. Let the jelly age 1 month for best results.

Hint: Don't give them all away!
Recipe from Herbal Adventures by Lynda Dowling

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Lavender Lemonade

Lavender Lemonade

Hidcote lavender turns lemonade rosy pink. Other varieties turn it a paler color. Avoid piney-smelling lavenders, such as spike. For that extra touch, garnish lemonade with fresh lavender sprigs. Makes: 6 cups

  • 1 cup sugar
  • 1/4 cup (a generous handful) fresh or 1 tablespoon dried lavender blooms stripped from stems
  • 1 cup freshly squeezed lemon juice, strained
  • Ice cubes
  • Lavender sprigs for garnish
  1. Combine sugar with 2 1/2 cups water in a medium pan. Bring to a boil over medium heat, stirring to dissolve the sugar.
  2. Add the lavender blooms to the sugar water, cover, and remove from heat. Let stand at least 20 minutes (and up to several hours).
  3. Strain mixture and discard lavender. Pour infusion into a glass pitcher. Add lemon juice and another 2 1/2 cups water. Stir well and watch lemonade change color.
  4. Pour into tall glasses half-filled with ice or refrigerate until ready to use.

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Lavender Amaratti Biscuits

  • 2 cups raw almonds* (approx 450 grams)
  • 2 TBSP dried Lavender flowers, approx 4 grams (3 TBSP fresh)
  • 1 1/3 cups granulated sugar
  • 1 1/2 tsp icing sugar
  • 2/3 cup egg whites only (4-5 egg whites)
  • 2 tsp almond extract

* Pre-skinned or blanched Almonds can be purchased, check for freshness, toast as below.

To de-skin the almonds; first in a heat proof bowl pour boiling water over almonds to cover, let sit one minute, drain & cover with cold water. Drain again. Skins should slide off easily. Pat almonds dry. Place on a cookie sheet and carefully toast in the oven 3-4 minutes, stir every couple of minutes. Cool.

Place almonds, sugars, and Lavender in a food processor & blend very fine. In a separate bowl, whip eggs whites very stiffly. Fold egg whites into nut mix with almond extract to form paste-like batter.

Using a melon scoop or rounded teaspoon, place small spoonfuls of batter on a parchment paper lined cookie sheet, allowing room for cookies to spread as they bake.

Bake 10-12 minutes until bottoms golden.

Cool before packing in airtight tin. “Delizioso!”

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Happy Valley Lavender
& Herb Farm

Victoria, Vancouver Island
BC, Canada
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