Our Culinary Lavender Program

For culinary application, Matanzas Creek Winery currently produces Provence lavender flowers and seeds, herbs de Provence (a mix of marjoram, savory, basil, rosemary, and thyme), grilling “straw” and lavender tea. 2005 plans include the development of additional lavender-influenced culinary products.

Lavender is one of the most versatile of all herbs - its flower, seeds, foliage and stems have multiple culinary uses, in combination or alone. Lavender can be used as a replacement for rosemary in any recipe and is appropriate for both sweet and savory dishes.  A little goes a long way, however, as adding too much lavender to any dish will make the dish bitter and can make the dish taste like perfume.

For a brief period each year fresh lavender can be used for culinary application. Fresh lavender is harvested as close to meal time as possible. Stems with the fullest color are selected and rinsed to remove insects and soil. The stems are then dried with a dry towel and spun gently in a salad spinner. Lavender flowers stay fresh and flavorful if stored in moist paper towels until prep time.