Lavender is both a beautiful cut flower and a great herb! The flowers are edible and can be used in a ton of ways. Lavender pairs well with apples, berries, cherries, lamb, meat, orange, peaches, plums, potatoes, and walnuts, as well as herbs like oregano, parsley, rosemary, thyme. Lavender flowers also can be incorporated into dough for baking or infused in cream or milk. (PSU herb pairing guide)

Cutting Instructions: Trim the whole or part of the stem from multiple areas of the plant, right above the leaves.

Drying Instructions: Best to cut the lavender right before the flower buds open and are bright purple. Loosely bunch the lavender sprigs (~10 stems) and tie base together with twine or string. Hang bunches upside down in a cool and dry location without direct sunlight.

Lavender Lemonade Recipe


  • 1 cup sugar
  • 1 1/2 cups water
  • 6 sprigs lavender
  • 2 cups fresh lemon juice 6-10 lemons, depending on size
  • 6 cups cold water
  • Ice cubes
Make the simple syrup: In a pot, combine sugar, water, and lavender, stir and bring to a boil over high heat.
Remove from heat and allow to cool completely, steeping about 30 minutes after cooling.
Strain and discard lavender.
In a pitcher, combine the simple syrup, lemon juice, water, and ice.
Serve with lavender sprigs for garnish