Lavender is being harvested right now so it’s a perfect time to talk about adding it to your baking. Many of you have tried a lavender shortbread or custard and felt like you were eating soap. Don’t stick your tongues out, it can be delicious (not soap, the delicious, delicate flavour of lavender).

My number one lavender tip is to use restraint. Begin with half the amount called for in a recipe. Lavender should enhance, not be the primary flavour.

When buying lavender to bake with be sure to get a culinary grade. This means that any chemicals used were food safe and it has been sifted several times to get out the stems and woody bits. Buying organic does not ensure a culinary grade.

A favourite local farm is Octagon Lavender Farm & Studio in Maple Ridge, owned by Guy & Farida Coates. Guy let me know a week ago that a variety I love is harvesting now. It’s been out of stock for a while now so I’m ordering double – when crops are gone they’re gone until next season, and I’d hate to run short. Be sure to visit them on the Circle Farm Tour.

Lavender has a sweet, floral flavour, with lemon and citrus notes. I chose Tucker’s Early English to make lemon lavender shortbread and pound cake but found that it is also amazing with blackberries. I used it in the blackberry lavender marshmallows from our Spring collection. If you like the flavour but not the texture of the buds try pulsing it in your food processor with sugar until its very fine and sift it to remove any larger pieces. Then use it as instructed in your recipe. This would be a great way to infuse brownies with lavender.

Lavender syrup can be made simply by steeping the buds in simple syrup, which is made by heating together equal portions of sugar and water until the sugar dissolves. The syrup can be used to flavour and sweeten lemonade or tea (rooibos is especially nice). It’s also lovely mixed with berries to pour over ice cream or cake.

Lavender can also be used in many savoury applications. Try it in recipes in which you would normally use rosemary.

Lemon Lavender Shortbread – makes about 15 cookies

2 ¾ oz (1/3 cup + 1 Tablespoon) superfine berry sugar
Fine zest of half a large lemon
8 oz (1 ¾ cups) all-purpose flour, sifted
1 Tablespoon dried culinary lavender buds
5 ½ oz (½ cup + 3 Tablespoons) unsalted butter, at room temperature, cut into chunks
1 ¾ oz (¼ cup) granulated sugar

Position oven rack in center and preheat to 350F. Line a baking sheet with parchment. Add berry sugar and lemon zest to a stand mixer fitted with a paddle. Mix on low till fragrant. Add flour, lavender and butter. Mix on low just until it comes together. It can take a couple minutes. If you don’t have a stand mixer this can be made by rubbing the butter into the dry ingredients with your clean fingers. Form into a ball and flatten slightly. Roll out on a lightly floured surface until 3/8” thick. Use a ruler to make sure it’s even. Cut into desired shape and transfer to prepared pan. The trimmings can be pressed together and rolled out one more time. When rolling try to use as little flour as possible.

Bake at 350F for 20 - 25 minutes rotating pan 1/2 way through. Shortbread should be golden brown. Remove from oven and immediately sprinkle with a heavy dust of granulated sugar. Allow to cool on pan. Transfer to an airtight container to store at room temperature or freeze.