How to Create Homemade Lavender Extract

Lavender has so many uses in so many foods, from savory to sweet! It's unique flavor make it popular in numerous recipes, from beverages to baked goods! For the taste of lavender flavor in a way that doesn’t involve sugar-filled syrups, try making homemade lavender extract!

Start with the Right Cultivar

Though all lavender varieties are edible, not all taste very good. Choosing the right cultivar is essential. The English lavenders, also called angustifolias or "true lavenders", are ideal due to their lower camphor content. This quality helps to achieve a milder taste, perfect for cooking!

As part of the lavender culinary team for Lavender Northwest, I have tried numerous cultivars and extracts. These are my personal favorites: “Folgate,” “Pacific Blue,” and “New Zealand Blue.” These varieties tend to provide a delicate flavor that makes them excellent for culinary applications. For example, “New Zealand Blue” has a sweet aroma, making it perfect for infusions in baked goods.

Harvest at the Right Stage

Timing is key when it comes to harvesting lavender. For culinary use, lavender is best harvested when just the first row of buds have opened and you start to notice the bees landing on the lavender.

After harvesting, gather into a small bundle and using a rubber band, hang to dry. Lately, we have been using our freeze dryer, which has really locked in the flavor and color of the lavender – if you have a freeze dryer, consider using it for lavender!  It’s a game changer for lavender connoisseurs!

Prepare Your Lavender Extract

Once the lavender is fully dried, it’s time to prepare the extract. Start by removing the buds from the stems. You can do this easily by tapping the stems against a bowl or gently rolling them in your hands. Aim to collect enough buds to fill a canning jar about halfway.

Next, add a neutral alcohol like vodka until the lavender just barely covers the alcohol. Store this jar in a cool, dark area such as a pantry or cabinet. Allow the mixture to steep for 4-6 weeks, shaking the jar periodically. A longer steeping period can deepen the flavor intensity.

Strain the mixture through a fine mesh sieve to remove the buds. What you get is your homemade lavender extract, ready to be bottled and used!  

Use Your Lavender Extract

The beauty of homemade lavender extract lies in its versatility. Here are a few ideas to get you started:

• Lavender Lattes: Add a few drops of the extract to your morning coffee.

• Refreshing Lemonade: Mix lavender extract into your lemonade for a great summer drink.

• Lavender Scones: Incorporate it into your scone recipe for a fun spin and save a few lavender buds to decorate the top!

  
  

Feel free to play around with flavors and discover what combinations you enjoy best! Adding a tad of lavender extract to your recipes can enhance flavors while being subtle enough not to overpower! Enjoy!