The aroma of lavender is just not enough. I want to taste it! My family owns a lavender company called Friends Of The Earth Lavender. We grow our own plants and produce organic oil and products. Check out our official store and website below. 

https://www.facebook.com/FriendsOfTheEarthLavender

https://www.etsy.com/shop/FRIENDSOFTHEEARTHLAV

http://lavenderfieldsforever.com/

Cooking With Lavender:

A few years ago I was asked how to make lavender creme brulee. My mom taught me the best recipe ever! I have to give credit to her. I must say her recipe is the best I have ever had. I will post the link below. 

http://kouzounaskitchen.com/2013/03/12/cooking-with-fresh-lavender/

Lavender Sea Salt Caramel Sauce

• 3/4 cup sugar
• 1/4 cup water
• 1/4 cup light corn syrup
• 3/4 cup heavy cream
• 5 tbsp unsalted butter 
• 1 tsp lavender sea salt 

Directions:

1. Heat sugar, water, and corn syrup in a medium saucepan over medium-high heat, stirring occasionally, until sugar dissolves.
2. Bring to a boil, making sure to wash down sides of pan with a wet pastry brush to prevent crystals from forming, until medium amber, about 5 minutes.
3. Remove from heat, and add heavy cream.
4. Next return to heat.
5. Cook, stirring, until well combined.
6. Remove from heat, and stir in butter,and lavender sea salt.
7. Let stand for 10 minutes.
8. Strain lavender. 

*Store the sauce in a airtight container, in the refrigerator. It will keep up to 2 weeks.

Really good over ice cream, beverages, brownies, and plenty more.

Kali Orexi!