Not all lavender is meant for the kitchen — and that difference matters more than most people realize.Most culinary lavender you find online is French lavandin (Lavandula x intermedia), a hybrid bred for high oil yield. It’s sharper, higher in camphor, and has a soapy, almost medicinal edge that can overwhelm food. Our dried lavender buds are English lavender (Lavandula angustifolia) — the sweeter, gentler species with lower camphor and a floral flavor that actually belongs in your kitchen. It’s the variety professional bakers and chefs reach for, and it’s what we grow and dry right here on our farm.Every batch is hand-harvested and dried on our family farm in Caledonia, Michigan. Food-grade and pesticide-free. No additives, no blending, no mystery sourcing. Just the flowers we grew, dried carefully to hold their aroma and flavor.A little goes a long way. Here’s how our customers use it: Baking — shortbread, scones, pound cake, lemon lavender loaf Lemonade & drinks — lavender simple syrup, lavender lemonade, London fogs Cocktails — French 75s, gin & tonics, lavender mules Tea — steep a pinch on its own or blend with chamomile Lavender sugar — layer buds with sugar in a jar for a week and you’ll never go back to plain sugar again Start with less than you think you need — about ½ to 1 teaspoon for most recipes. Lavender is a flavor that rewards a light hand. We promise, once you taste the difference English lavender makes, you’ll keep a jar in your pantry year-round.From our farm to your kitchen, with love.— Vic & Vickie Bennett, Lavender Life Company • Caledonia, Michigan
