Culinary Guru Shares “The Secret to Cooking with Lavender

By Jen Munson, HSA Education Chairlavender nancyLavender is as versatile in the kitchen as it is in the craft room and herbal medicine cabinet. However, use it incorrectly and you will overwhelm potential fans. To wow friends and family there are secrets you’ll want to employ before charging forward and sprinkling lavender on all your culinary creations.

On September 17th at 1pm eastern, join us in this lively, information-packed webinar. You will learn dozens of fun and creative, yet practical ways to use culinary lavender to boost flavor and fragrance while adding pizzazz to dishes. Enhanced with a wealth of eye-catching and informative images, lots of how-tos, and tips, guest speaker Nancy Baggett will cover the following:

  1. How types of lavender differ from one another, which kinds are best for culinary purposes and which should not be used in cooking
  2. Useful basic methods for taking advantage of lavender flavor and aroma
  3. A helpful discussion of “what lavender goes with”

Webinars are free to members of The Herb Society of America and non-members are charged a nominal fee of $5.00. Can’t make the date? Register anyway as recorded webinars are sent to all registrants.

Nancy Baggett is an award-winning author of nearly twenty cookbooks, most recently the The Art of Cooking with Lavender, which won a 2017 Independent Publisher “Books for Better Living” award and is sold in lavender growers’ shops all over the nation. Considered one of America’s top experts on cooking with lavender, Nancy frequently speaks and demonstrates on the topic. Her website devoted to lavender photos, recipes, and her lavender book are at: https://nancyslavenderplace.com For more biographical details and information on her other cookbooks visit: www.kitchenlane.com.

Start your lavender adventures with this recipe for Sweet Harvest Tea. Pour a cup and settle in to enjoy our September 17th webinar. Click here to register here for the webinar.

Sweet Harvest Tea

¼ cup loosely packed, fresh lemon balmlavender tea

¼ cup loosely packed, fresh peppermint leaves

1 tsp fresh or dried lavender blossoms

3” slice of orange peel (orange part only) 2 cups water

Place herbs and orange peel in a large teapot. In a small saucepan, heat water to almost boiling and pour over herbs in teapot. Cover teapot and let mixture steep for 10 minutes. Pour through a strainer to serve.

Source: Herbsociety.orglavender book

Packaging the 2016 Herbal Tea Harvest

By Paris Wolfe, Blogmaster, The Herb Society of America

rose-hipsI’ve been preparing mint, pineapple sage, rose petals, rose hips and more so I can blend my own herbal tisanes. I’m not looking to be exotic. In fact, I’ll have more fun with the packaging than the tea blend.

The question now is how do I package? Do I put mix loose herbs into a mason jar with a fancy lid? Or do I make teabags? If I use tea bags, what kind?

To answer this question, I turned to expert, Raji Singh, brand ambassador for Newby, a line of luxury tea that is relatively new to the United States.

Question: Which is better loose leaf or tea bags?

aaeaaqaaaaaaaaloaaaajdzinzvlmtzhltnimdctndc3os05yzbhltrhotdmotfhnmu0oaRaji: Packaging is critical to preserve the character of tea and tisanes. Because of tea’s delicate and porous nature, the three enemies are heat, humidity, and odor. So before selecting the proper bagging method, the outer seal should be selected to ensure freshness. In this case, instead of a mason jar that allows light to penetrate through and dull the character and freshness of the tea, I would opt for a metal tin that can seal herbs’ freshness.

It is a common misconception that teabags are bad quality. This is not true. While tea bags can easily mask the quality inside and allow for dust, veins, and stalk to go unnoticed, a tea bag consisting of fannings – small broken pieces — from fine quality tea leaves is still a quality tea.

The problem with teabags is limited space for leaf and herb expansion. That inhibits full flavor results. While teabags are not bad, loose is better. Whole loose leaf provides more flavor and aroma because leaves properly unfurl. The ideal places leaves directly on top of the water to be strained out after steeping, or in a infuser basket that is spacious with enough holes to allow for enough water flow. Tea balls are quite restrictive.

Newby offers both loose and bagged but our Silken Pyramid bag is the most popular. Silken Pyramids “bags” allow for the quality of whole loose leaf with the convenience of teabags. The larger leaves have room to expand due to the flexible pyramid shape of the sachets, which also allows for optimal water flow.

Q: What are the best tea bags?

newby-tea-bagRaji: Two factors determine the best bagging method. First, the bag must be large enough to hold the tea and herbs, and spacious enough to hold the unfurled leaves. Second, the holes must be large enough to allow water to flow through the entire bag and all of the leaves to infuse, but small enough to hold smaller-sized leaf pieces. Too many leaves in the cup after steeping will result in continued brewing. That may lead to a very strong cup by the last sip.

Newby’s teabags hold in fannings – the very fine broken pieces of the leaf — so the bags are flatter and the holes are smaller. In contrast, the silken pyramid bags are much larger with wide holes since the leaves are larger and require more room to infuse.

Q: How quickly should we use a homemade herbal tea blend?

Raji: A well-sealed tea blend should not go stale as long as it is protected against the enemies of heat, humidity and odor. While Newby is required to provide a shelf life of three years, we have tea in our factory — for internal consumption — that was purchased more than 10 years ago and still holds its character and freshness.


After talking to Raji, I’ve decided that sourcing the perfect bag is too much work and expense. I’m going to paint the outside of my glass mason jars and fill them with loose herbal blends for tisanes. Unlike real tea leaves, herbal blends are less stable. So I’m going to present them in small amounts with suggested “use by” dates on my labels.