Cooking with Lavender: Lavender Vinegar

By The Herb Companion staff
April/May 1999
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Makes about 2 cups

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Sprinkle this refreshing vinegar on a salad to give taste buds a zing.

• 1/2 ounce fresh lavender flowers and leaves, or 1/4 ounce dried
• 2 cups white wine vinegar

1. Place the lavender in a clean glass jar. Bring the vinegar to a boil and pour it into the jar and cover with a nonreactive lid and store in a cool, dark place for two weeks. Shake the jar daily.

2. Strain the vinegar and use it as you would any other; it is especially good as a substitute for rosemary vinegar.

Click here for the main article, Cooking with Lavender.


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