Lavender Flowers

Lavender flowers – floral-aromatic blossoms with a Provence note

Dried lavender flowers from Albania, floral-aromatic with a fine sweetness and the characteristic Provence note. Packed in our workshop in Klingenberg am Main. Classically used to season both savoury and sweet dishes.

How to use

A classic for herbes de Provence, roast lamb and poultry. Seasons chocolate, panna cotta, crème brûlée and vanilla ice cream and adds fine accents to honey, lemonade and summer cocktails. Tip: let it steep in warm cream and strain for aromatic sauces and desserts.

Important: Dose very sparingly – lavender is intense and can quickly turn soapy. Store dry, cool and protected from light in the sealed tin.

At a glance

• Dried lavender flowers from Albania
• Floral-aromatic with a fine sweetness and Provence note
• Packed in Klingenberg am Main
• Versatile for lamb, desserts and cocktails
• Without additives

Goes well with

Mediterranean: Herbes de Provence and Lamb Spice. For desserts: tonka beans. More blends in our spice blends.

Frequently Asked Questions

How do I dose lavender flowers?
Very sparingly, as the aroma is intense. A small pinch is enough, too much quickly turns soapy. Best rubbed between the fingers.

What are lavender flowers good for?
For herbes de Provence, roast lamb and poultry as well as for chocolate, panna cotta, crème brûlée and vanilla ice cream. Also in honey, lemonade and cocktails.

Can lavender flowers be eaten?
Yes, the dried flowers are edible. For a smooth texture in sauces or creams, let the flowers steep in warm cream and strain them out.

How do I store lavender flowers?
Dry, cool and protected from light in the sealed tin. This keeps the floral aroma for a long time.