Recipes

Savory Lavender Herb Popcorn

  • 5 Tablespoons of real butter
  • 1 teaspoon of ground culinary lavender
  • 1 teaspoon of Herbs de Provence
  • 1/2 teaspoon of lavender herb sea salt blend

Combine above ingredients in small sauce pan on stove top or glass dish in microwave. Melt (don’t boil) butter, add lavender and Herbs de Provence, stir well and let stand for 30 minutes to enhance the flavor blend.

Drizzle herbed butter onto 6-8 cups of warm popcorn, stiring continuously to coat the corn. Top with lavender herb sea salt blend (available on our online store) or add desired amount of table salt.

Best enjoyed on fresh popped pop corn but also enjoyable on pre popped packaged popcorn for convience.  If popping your own corn, in popcorn maker or large flat bottomed stovetop pan heat 3 tablespoons of olive or coconut oil, place 1/3 cup of popping corn kernels, follow these instructions for perfect stovetop popcorn.

If you’d like to make your own blend of Herbs de Provence, here is an easy recipe.

Pick a good movie, grab your favoite beverage and enjoy!


Simple Lavender Syrup

  • 2 cups of distilled or filtered water
  • 1 cup of sugar (Turbinado, cane or coconut for a healthier alternative)
  • 2 tablespoons of whole culinary lavender buds
  • 1 strip of lemon zest

Boil the water in a small saucepan and add the sugar. Stir constantly until the sugar is dissolved. Add the culinary lavender buds and the lemon zest and allow the mixture to steep, uncovered, for about 30 minutes. Strain the mixture through a fine-screened colander or cheescloth. Lavender syrup will keep in the refrigerator for up to 2 weeks.

Adds a refreshing flavor to lemonade, tea, or as a cocktail ingredient.

Add one ounce of syrup per eight ounces of beverage. Adjust according to taste.

This recipe is adapted from Sharon Shipley’s, The Lavender Cookbook.