Marv is a retired school teacher and Lynn worked many years with and for
educational institutions, so learning is very important to us. A large part of
learning is reading. When we decided to start Red Barn Lavender, we began by
reading about lavender - lavender plants, lavender distilling, lavender
cultivation, and lavender recipes for foods, soaps, and lotions. We read
about landscaping with lavender, harvesting lavender, lavender oil yields,
lavender bud yields and lavender honey yields. We read an amazing amount of
information about lavender and realize daily that there is still an amazing
amount that awaits us. We'll post additional titles as we continue reading and
So, for all of you who would like to learn more about lavender by reading, we
have provided links below to a few books that we have found educational,
interesting and even delicious! Not that we actually eat the books, you
understand . . .
Lavender: The Grower's Guide
Author: Virginia McNaughton
The Lavender Garden: Beautiful Varieties to Grow and Gather
Author: Robert Kourik
Lavender: Fragrance of Provence
Photographer: Hans Walter
Translators: Lenora Ammon
and Alexander Campbell
The Lavender Cookbook
Author: Sharon Shipley
Lavender: How to Grow and Use the Fragrant Herb
Author: Helen Spector
Rodale's Illustrated Encyclopedia of Herbs
Editors: Claire Kowalchik
and William H. Hylton
Like to cook?
Here are a few of our favorite recipes:
Lavender Cookie Recipe
· ¾ cup butter
· 1/2 cup
· 1 egg
· 1 T.
· 1 ½ cup
Optional (for decorating):
· ½ cup
· 1 T.
Preheat oven to 350 degrees. Cream together the butter
and sugar. Beat the egg and blend into butter/sugar mixture. Mix in
lavender flowers and flour. Drop batter by teaspoonfuls onto un-greased
cookie sheets. Bake 15-20 minutes or until golden brown. Remove cookies
to cooling rack and sprinkle with decorative sugar and lavender flowers
Lavender Honey Drop Cookies
· 3 cups quick
· 2 cups
· 1 cup
· 1 cup packed
· 1 cup butter
· ½ cup honey
· 1 teaspoon
Preheat the oven to 350 degrees. Combine oats,
coconut, and flour in a large mixing bowl. In a heavy saucepan bring
butter, honey, sugar and lavender to a boil. Pour over dry ingredients
and mix well. Drop dough by the spoonful into greased cookie sheet,
making each mound about 1-2 inches high. Bake for 12-15 minutes until
lightly golden. DO NOT OVER BAKE. Let cool for 15 minutes before
removing from cookie sheet.
Lavender Mint Tea Punch
· 6 teaspoons
· 6 cups
· 1 tablespoon
dried lavender blossoms
· 1 liter
· 1 cup purple
Brew the mint in the water in a teapot for ten
minutes. Add the lavender blossoms to the pot. Allow tea to cool. Strain
the tea and add the ginger ale, grape juice and ice cubes. If serving in
a punch bowl, float lavender buds and mint sprigs on top. Option: Add
ice cubes with fresh mint leaf frozen in each.
Lavender & Honey Salad Dressing
· 6 T. extra
virgin olive oil
· 2 T.
· 1 T. lemon
· 1 crushed
· 1 tsp.
coarse grain mustard
· 2 T. honey
· 1 tsp. dried
Whisk all ingredients together. Let stand for 30mins
to allow flavors to infuse. Whisk again and serve.
This dressing will store in a screw lid jar in the
fridge for up to 1 week.
Lavender Pork Marinade
· ¾ c. minced fresh mint
· 2 T.
coarsely chopped dried culinary lavender
· 2 T. minced
· ¼ c. soy
sauce · 3 T. fresh orange juice
· 3 T. olive
Marinade in the refrigerator at least overnight. This
makes enough to marinade 2 pork tenderloins or 1 pork roast. Cook to
taste. Garnish with mint and a favorite chutney.
Lavender Rosemary Oil
· ½ c. canola
or vegetable oil
· 2 T. dried
crushed culinary grade lavender
· 5 large
crushed garlic cloves
· 5 sprigs of
Warm for 10 minutes and steep for at least 6 hours.
Strain and store in an airtight container.
Lavender Grilled Salmon or Chicken
Fire up your barbecue. Wrap pink salmon or chicken
breasts in foil with several sprigs of fresh lavender or several
tablespoons of dried lavender buds. Grill for several minutes on each
side until done.
Garnish with additional lavender.
Try adding an additional sprig or two of rosemary to
Cook rice as
usual but add a tablespoon of dried lavender buds to the water.
Lavender Crème Caramel
· 1 heaping tablespoon dried culinary lavender
· 3/4 c. of white sugar
· 3 c. of 2% milk
· 1 tsp. vanilla or 1 T. dark rum
· 4 eggs
· 12 T. brown sugar
· Ground nutmeg
· Fresh berries for optional garnish
Crush Lavender with mortar and pestle to release
flavor and aroma. Mix with sugar and add to milk. Heat on low heat to
scald; don’t boil Remove from heat and let lavender steep for 30
minutes. Strain the lavender from the milk mixture and discard. Add
In a bowl, mix eggs and slowly add the milk mixture
until well blended. Take 6 ramekins and spray with Pam. Place 2
tablespoons of dark brown sugar in the bottom of each ramekin. Carefully
pour in the milk/egg mixture. Sprinkle nutmeg on top. Place in a water
bath and cook for 1 hour at 325F. Chill thoroughly before serving. You
may loosen the custard with a knife, invert in a bowl and add a few
fresh berries for garnish or just serve in the ramekins. If you really
want an elegant garnish, take a few sprigs of dried lavender, dip in an
egg white and sprinkle with superfine sugar. Dry on waxed paper for at
least an hour.
Pink Lavender Lemonade
· 2 ½ cup
· 1 ½ cup
· ½ cup frozen
or fresh strawberries or raspberries
· ¼ cup fresh
lavender flowers chopped
· 2 ¼ cup
fresh lemon juice
· 2 ½ cup
· ½ cup sugar
lavender flowers for garnish
Optional: Add 1 oz. chilled vodka and a splash of club
In medium saucepan, combine 2 ½ cups water, sugar and
strawberries. Bring to a boil, stirring to dissolve sugar. Reduce heat.
Simmer 5 minutes to extract pink from berries. Remove from heat. Stir in
lavender. Cover and cool. Strain cooled liquid into large pitcher,
gently pressing juice from berries. Add remaining 2 ½ cups water and
lemon juice. Stir well. Add ½ cup more sugar, if desired. Just before
serving, add ice cubes. Pour into chilled glasses. Garnish with lavender
flowers. Makes 6-8 servings.