Lavender for Cooking & Eating and Honey

Culinary Delights: Lavender & Apiary Kitchen

Elevate your cooking and baking with the subtly sweet, complex flavour of lavender and the rich depth of local honey. From sweet treats to savoury rubs, our culinary collection brings simple elegance to every dish.

Chef’s Secret: English Lavender Only

We use exclusively English Lavender (Lavandula Angustifolia) for all our culinary creations. English Lavender is naturally low in camphor, giving it a soft, floral profile that ensures no bitter, soapy taste in your final dishes.

The Culinary Rule of Thumb

Think of lavender as a aromatic herb! Use culinary lavender anywhere you would traditionally use herbs like rosemary, thyme, or sage. It shines when folded into shortbread dough, whipped into cream, stirred into lemonade, brewed as tea, or blended into sophisticated dry rubs for roasted meats and root vegetables.

Drinks & Fragrant Infusions

Our culinary lavender is ideal for crafting distinct beverages. Enjoy our soothing Lavender Tea or explore our specialized Lavender & Cinnamon Infusion—the perfect fragrant addition to hot cider, mulled wine, or winter cocktails.

Pure Sourcing & Quality Standards

Our entire culinary line and signature lavender-infused honeys are crafted using high-quality ingredients sourced directly from local honey suppliers and pesticide-free family farms, ensuring exceptional freshness and purity in every bite.

Frequently Asked Questions

Why should you only use English Lavender for cooking and baking?

English lavender (Lavandula Angustifolia) contains naturally low levels of camphor, yielding a delicate, sweet, and floral taste. French lavender (Lavandula Intermedia), by contrast, is high in camphor, which produces a harsh, bitter, or soapy flavor when cooked. Weir's Lane uses only 100% culinary-grade English lavender.

How do you substitute culinary lavender for other herbs in recipes?

Treat culinary lavender similarly to potent herbs like rosemary or thyme. Because lavender is intensely aromatic, start with half the amount called for in a recipe (e.g., if a recipe calls for 1 teaspoon of fresh rosemary, start with ½ teaspoon of dried English lavender buds). You can finely chop the buds or grind them with sugar or salt before adding.

How is lavender honey made, and how should I use it in dishes?

Our lavender honey is crafted by infusing pure, raw local Canadian honey with pesticide-free English lavender buds. It works as a natural sweetener drizzled over warm biscuits, charcuterie cheese boards (especially goat cheese and brie), roasted carrots, Greek yogurt, or stirred into hot tea and cocktails.

Does culinary lavender expire, and how should it be stored?

When stored in an airtight container in a cool, dry, and dark pantry away from direct heat and sunlight, dried culinary lavender buds will maintain their flavor and essential oils for 12 to 24 months.

Can I use culinary lavender buds directly in drinks, or should I infuse them first?

While you can steep whole buds directly in tea infusers, the best flavor extraction for cold drinks (like lemonade, iced tea, or cocktails) comes from making a simple syrup. Simmer equal parts sugar and water with 1 to 2 tablespoons of dried English lavender buds for 5 minutes, let it steep for 20 minutes, then strain before mixing into beverages.


14 products

14 products