509-529-3276  •  info@bluemountainlavender.com

345 Short Road, Lowden, WA 99360, USA

In the Walla Walla Valley

12 miles west of Walla Walla, WA

©2019 by Blue Mountain Lavender Farm, LLC


Let things taste of what they are. --Alice Waters

Cooking with lavender is a distinctive experience, and is similar to adding its cousins--mint or rosemary--to a dish. However, rather than cooking with this herb's leaves, the lavender flower is used. All lavender varieties are edible, though English Lavenders (Lavandula angustifolia) are the sweetest by nature. Using lavender from one's own garden is very satisfying, or culinary lavender can be purchased using our Online Shopping. Blue Mountain Lavender Farm's culinary lavender is kindheartedly and naturally grown with your table in mind.

Explore some of our favorite recipes below. 


Our farm favorite year after year

1 c. heavy cream

3 Tbsp fresh lavender flowers or 1 Tbsp dried lavender flowers

1 Tbsp powdered sugar

A hint of vanilla extract

Fresh lavender for garnish

Combine the heavy cream and fresh or dried lavender in small bowl. Mix well, cover and refrigerate for 8 hours while the cream absorbs the lavender flavor. Strain out the lavender flowers and discard. Beat the cream until it is thick. Gradually add sugar and vanilla and continue beating until the consistency is stiff.

Serve on fresh fruit, pound cake or other dessert and sprinkle a few lavender flowers over the cream before serving. Yield: 2 cups.


A comfort desert for any occasion

1 ½ c. leftover cooked short-grain brown or white rice
½ tsp kosher salt
2 c. heavy cream
½ c. granulated sugar
3 – 4 pieces lemon rind, each about 1/2" wide and 2" long (no pith)
½ tsp vanilla extract
1 tsp culinary lavender, tied in cheesecloth pouch

Combine all ingredients. Bring to a boil. Reduce heat to simmer and cook for about 20 to 30 minutes. Remove cheesecloth pouch. Serve warm or chilled with blueberry sauce.

For blueberry sauce:
2 c. frozen blueberries
½ c, granulated sugar
1 tsp lemon zest
½ tsp cornstarch mixed with 1 Tbsp cold water

Combine blueberries, sugar and zest in a small pot, and bring to boil. Reduce heat to simmer. Add cornstarch mixture and stir occasionally until slightly thickened. Serve warm over rice pudding. Serves 6. Inspired by www.food52.com.


The perfect companion for your favorite tea

½ c. butter
1 c. sugar
2 eggs
1 tsp culinary lavender, crushed
1½ c. flour
2 tsp baking powder
¼ tsp salt

For Icing:
2 c. powdered sugar
5½ tsp water
6½ tsp rose water

Preheat oven to 375 degrees. Cream together the butter and sugar. Add eggs, lavender, flour, baking powder and salt. Drop by teaspoons onto an ungreased cookie sheet. Bake for about 10 minutes. While the cookies bake, prepare the icing by mixing the powdered sugar with water and rose water. Drizzle over the cookies after they have cooled. Yield: about 4 dozen. Inspired by www.thespicehouse.com.


Spread this on your morning toast or hors d'oeuvres crackers

2 Tbsp dried lavender flowers
½ c. boiling water
4 c. finely chopped peaches (5 to 6 medium, peeled)
2 Tbsp lemon juice
6 c. granulated sugar
1 pouch liquid fruit pectin

Place lavender flowers in a small bowl. Pour boiling water over flowers and steep for 20 minutes. Strain and discard flowers. Prepare canner and wash/sterilize 6 half-pint mason (or equivalent) jars. Keep jars in hot (not boiling) water until ready to use. Warm lids in hot (not boiling) water to sterilize and soften seal. Combine lavender liquid, peaches, lemon juice, and sugar in a very large stainless steel or enamel saucepan. Bring to a full boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat and stir in pectin. Ladle hot jam into jars, leaving 1/4-inch of head space. Wipe jar rims and threads. Screw on lids and rings. Process in a boiling water bath for 10 minutes. Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks. Yield: 6 cups. Inspired by www.loveandoliveoil.com.


A delectable spread for any breakfast bread

1/4 pound (1 stick) salted butter, warmed to room temperature but not heated

1 Tbsp honey

1 Tbsp dried lavender flowers, partially ground if desired

Blend all three ingredients thoroughly by hand or with a food processor. Pack into a small bowl for serving at room temperature, or roll into a decorative log using a sheet of parchment paper and refrigerate before serving sliced. Refrigerate or freeze leftover portion to preserve and bring to room temperature before serving again. Keeps for about one week in the refrigerator and about one month in the freezer.