Specializing in unique, quality Lavender products


A Lavender Handbook
The newest lavender book presented by the Sequim Lavender Growers Association, Sequim Washington.  This lovely, 81 page book is a guide to using lavender in your home, bath, kitchen garden and more.  Categories include Cultivating and Distilling Lavender; Aromatherapy; Crafting with Lavender; Culinary Basics; Beverages; Breads and Muffins; Condiments; Meat, Fish and Vegetables and Sweets.  It contains lovely photos from our member lavender farms and more.  See below for a couple of recipes from the book.

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Celebrate Lavenderô Festival Cookbook

A collection of culinary lavender recipes, including appetizers, beverages, breads, main dishes, desserts & more.  Produced by the Sequim Lavender Growers Association, this book is a "must-have" for the discriminating cook.

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Tropical Lavender Limeade  

6 cups water, 1-1/2 cups sugar, 1 Tbsp. dried culinary lavender buds, 1 tsp. lime zest, 1 cup lime juice and lime slices for garnish.

In a medium saucepan, bring 2 cups of water, sugar, lavender and lime zest to a boil.  Reduce heat and simmer, stirring until sugar dissolves.  Remove from heat and let sit for 10 minutes.  Pour through strainer and combine resulting syrup with lime juice and 4 cups water.  Serve iced, garnished with a fresh lime slice.  Sit back, relax and enjoy.



Chocolate Lavender Truffles

1/3 cup heavy cream, 1 Tbsp. dried culinary lavender buds, finely ground, 12 oz. bittersweet chocolate, chopped, 1 tsp. vanilla extract and finely ground cocoa powder for coating the truffles.

Mix the heavy cream and lavender together in a heavy saucepan and bring to a boil.  After it comes to a boil, strain out the lavender and add the chopped chocolate and vanilla to the cream.  Cook until the chocolate is completely melted.  Chill in the refrigerator until firm (about 2 hours) and then roll into balls.  Roll the balls in the cocoa powder and store in an airtight container.




All Material Susan Zuspan.  All rights reserved.