Oregon Lavender Association’s Marionberry Lavender Seedless Preserves

This jam is a delicious combination of Oregon grown, seedless Marionberries infused with lavender
buds from an OLA member’s farm. Enjoy trying the culinary uses listed here, or create your own
favorite uses.

 

  • Spread jam on biscuits, croissants, muffins, scones and toast.
  • Spread on bread to make a peanut butter and jelly sandwich.
  • Swirl jam into plain, vanilla or lemon yogurt.
  • Add jam to your favorite cheesecake, custard or pudding recipe. Spread a layer of jam on angel food cake, pound cake or sponge cake. Top the cake with fresh berries or peaches.
  • Add a small scoop of jam over vanilla ice cream or lemon sorbet.
  • Add a spoonful of jam into a mixed berry smoothie.
  • Spoon the jam over a block of softened cream cheese and serve as an appetizer to spread on crackers.
  • Serve with your favorite fruit such as melon, grapes, pears, peaches or pineapple.
  • Spread jam on bread to flavor a chicken, pork or turkey sandwich.
  • A thin layer can be also be used as a sweet glaze on meat or fish.

 

Lavender Lemon Thyme Cookies

Melissa Van Hevelingen, Van Hevelingen Herb Nursery

 

  • Preheat oven to 400 degrees
  • 1 c butter
  • 1 1/2 c lavender sugar (See below)
  • 1 T dried culinary lavender buds
  • 2 eggs
  • 2 3/4 c sifted flour
  • 2 t cream of tartar
  • 3 T crushed dried lemon thyme

To make lavender sugar: Crush 1 T of dried lavender buds. Pulverize with sugar in a blender. Can sit overnight for stronger flavor. I prefer it more subtle.

Cookies: Cream together sugar and butter. Beat in eggs. Add dry ingredients plus the lemon thyme. Mix until well blended. Roll dough into balls the size of walnuts. Roll these into the lavender sugar. Place 2 inches apart on un-greased cookie sheet. Bake about 10 minutes at 400 degrees. They should be browned lightly. Cookies will puff, then flatten.

 

Pan Crusted Salmon with Lavender

Nancy Miller, Helvetia Lavender Farm

 

  • 2 1/2 lbs fillet of salmon
  •  1 lemon
  • 1 t Herbes de Provence
  • 1/2 t dried culinary lavender buds
  •  1/2 c finely ground pecans
  • Salt and pepper to taste

 

Use olive oil to spray a sheet of aluminum foil twice the size of the salmon. Spread foil onto a cookie sheet to transport to the grill. Place the salmon in the center of the foil. Squeeze 1/2 of the lemon over the fillet. Sprinkle the herbs onto the salmon and spread the ground pecans evenly over the top.

To grill: place salmon on the foil on a gas grill, put cover down, turn flame to medium and grill for about 7 min. Turn the flame to low and place the foil over the salmon so that the top cooks evenly. Test for desired consistency after 5 min.

To bake: Preheat oven to 350 degrees. Bake uncovered for approximately 15 minutes.

 

Roasted Vegetables with Herbes de Provence

Amy Morris, Oregon Lavender Association

 

  • 2 fresh parsnips peeled
  • 1 small bag of multi-colored fingerling potatoes
  • 1 small bag of baby carrots
  • 2 fresh beets peeled
  • 1 bulb of garlic
  • 1 onion
  • 3 T olive oil
  • 4 t herbes de Provence
  • Salt and pepper to taste

 

Preheat oven to 400 degrees. Chop parsnips, potatoes, carrots, onion, and beets into 1″ pieces. Remove and peel garlic cloves. Place vegetables and garlic in roasting pan and coat
with oil and herbes de Provence. (A ziplock bag can be used to mix the ingredients as well).
Place in preheated oven and roast for 45min. or to desired doneness.

 

Herbes de Provence

Chris Mulder, Barn Owl Nursery
 
3 parts dried French thyme and sweet marjoram leaves. 1 part each of the following dried herbs:

 

  • Culinary lavender buds
  • Summer or winter savory leaves
  • Fennel seeds, crushed
  • Sweet basil leaves

 

Savory Herb Butter

Chris Mulder, Barn Owl Nursery
 
Toss chopped herbs together and set aside. Blend softened butter and lemon juice, add herbs
and mix well. Store covered in refrigerator.
 

  • 1 stick butter, softened
  • 1 T fresh lemon juice
  • 1 1/2 t fresh lavender buds, chopped
  • 1 1/2 t fresh parsley, chopped
  • 1 t fresh lemon thyme leaves, chopped

 

Roasted Vegetables with Herbes de Provence

Amy Morris, Oregon Lavender Association
 

  • 2 fresh parsnips peeled
  • 1 small bag of multi-colored fingerling potatoes
  • 1 small bag of baby carrots
  • 2 fresh beets peeled
  • 1 bulb of garlic
  • 1 onion
  • 3 T olive oil
  • 4 t herbes de Provence
  • Salt and pepper to taste

 
Preheat oven to 400 degrees. Chop parsnips, potatoes, carrots, onion, and beets into 1″ pieces. Remove and peel garlic cloves. Place vegetables and garlic in roasting pan and coat
with oil and herbes de Provence. (A ziplock bag can be used to mix the ingredients as well).
Place in preheated oven and roast for 45min. or to desired doneness.

 

Lavender Honey Milk Steamer

Amy Morris, Oregon Lavender Association
 

  • 4 c whole milk
  • 4 t dried culinary lavender buds
  • 3 T honey
  • 1/4 t vanilla extract

 
To infuse the lavender: In a small saucepan, heat the milk and lavender over medium heat until hot (but not boiling.) Stir occasionally and heat for 15 minutes. Remove from heat and
strain.
 
Whisk in honey and vanilla extract. Froth the milk with a froth or whisk vigorously. Pour into
cups and serve immediately