Use Lavender Sugar In Baking, A Rimming Sugar Or For The Holidays


Cooking With Lavender

Culinary Lavender Varieties For Teas, Cookies and Sugars

How To Make Lavender Sugar And Lavender Infused Jam

 In the kitchen use lavender sugar in baking, teas or even as a rimming sugar for holiday parties

How to Use Lavender Sugar


  • Cakes
  • Cookies
  • Doughnuts
  • Buttered toasts
  • English muffins
  • Summer fruits


Additional Ingredient

  • Desserts
  • Jams
  • Fruit preserves
  • Jelly doughnuts
  • Frostings
  • Puddings
  • Mixing ingredients



  • Rimming sugar
  • Tea
  • Coffee
  • Lemonade


Gift Idea

  • Birthday
  • Mother’s Day
  • Gift basket
  • Housewarming
  • Wedding
  • Bridal shower

The lavender buds and flowers should be dry when making this sugar recipe. Otherwise, if not dried correctly or thoroughly the dampness will ruin your lovely lavender sugar.


How To Make Lavender Sugar

Makes 2 ½ cups

  • ½ cup culinary lavender buds and flowers
  • 2 cups granulated white sugar


Use a spice grinder or food processor to finely grind the lavender buds and flowers. Then mix all the ingredients together in an airtight glass container like a Ball jar. Shake well until all the ingredients are blended. Shake daily until you are satisfied with the flavor and aroma of the lavender sugar. Since the lavender has been processed use within 6 months to a year.


If you want only a little amount at a time then do not grind the lavender buds and flowers, but leave them whole in the airtight jar to retain their natural essential oils. When you want to make a small batch take 1 cup of the mixture and shift the sugar and lavender so only the lavender buds and flowers remain. Grind the lavender until fine and then add back to the sugar to blend together. This will make 1 cup of finished lavender sugar to be used in baking cakes, cookies, summer drinks or teas. Recipe by Diane (that’s me) of Herb Garden Lady, LLC


Another way to use lavender sugar…


 Crystallized Lavender


This perfect decorative garnish is perfect for wedding cakes or special birthdays, anniversaries or holiday cakes.


When you make crystallized lavender take the individual lavender florets off the long hard stalks. This can be done before or after they are crystallized. It’s easier to remove well-spaced florets, but with more tightly grown florets it is easier to remove them after they’ve been crystallized. This variety would include ‘Hidcote’.

 What You Need:

  • Fresh lavender flowers just beginning to open
  • Tweezers – clean and sterilized
  • Egg whites
  • Superfine sugar
  • Waxed paper
  • Airtight container for storage


You will be using fresh lavender for this project. Take the freshly picked lavender and remove each floret from the stalk. Save the stalks for later project. If you need tweezers to handle these tine florets use clean sterilized ones. Dip the florets into a whisked egg white mixture and then into superfine sugar. Let them dry after dipping onto waxed paper. When they are completely dried store them in an airtight container for up to 3 months.


Take the lavender stalks that you saved and tie them up in a bundle; throw these on a fire for a natural aromatic room scent. Or put them in a pot and use as a room deodorized or facial steam.

To learn about growing herbs and specifically growing lavender visit my website at