French Lavender Salt

Have you ever tasted lavender-infused salt?

French Lavender Salt

While setting the table for my Lost Lavender China Lives Tablescape, I was inspired to discover more ways to use dried French Lavender Herbs.  You’ve seen me use dried lavender in the DIY French Lavender Hearts + Printable Pattern post I published in February.

But how about using it for cooking?  Have you flavored food with fresh or dried lavender?

After seeing several recipes for lavender salt on line, I mixed together my own concoction.   You can use pretty much any choice of salt.  I used the Himalayan Fine Salt (with 84 minerals and trace elements) that I recently found at T. J. Maxx.  Don’t you love that pink color?

Lavender Salt Ingredients

You may remember that I bought the dried French Blue Lavender at T. J. Maxx earlier this year.  When using whole dried herbs, crush them before adding to the salt.  I  used my mortar and pestle to crush the dried lavender and added it to the salt.

Then, I crushed some fennel – just a tish, since my family has an aversion to fennel doesn’t like fennel all that much.

Crushing Herbs

But, I love fennel, so I had to include it.  If you and your family love fennel, you can try adding a little more.

Lavender, Fennel, and Salt

Add garlic powder, cayenne pepper, and ginger.  Shake or stir to blend.  After capping my jelly jar, I shook it really well and let it sit for several days to let the flavors meld.

French Lavender Salt Flavors Blending

Last night for part of our dinner, I cooked green beans and new potatoes flavored with this special salt.  No one knew my secret addition.  Spunky Daughter, to my complete surprise, asked if that was lavender she was tasting in the beans.

Yes…do you like it?

She liked it.

And, then the words I love to hear from HH:

It is very good.  Very good.

It’s confirmed.  My French Lavender Salt recipe is publishable, and here it is for you to make, use, and share.

French Lavender Salt
Prep time
Total time
A lavender-flavored salt with a hint of fennel and a few other flavors, blended together for the perfect addition to fresh fruit and cooked vegetables.
Recipe type: Herbal Seasoning
Cuisine: American
Serves: 25-30
  • ½ cup sea salt (or any type you choose)
  • 1 teaspoon dried French Lavender, crushed
  • ¼ teaspoon dried fennel seeds, crushed
  • ¼ teaspoon of garlic powder
  • ¼ teaspoon of cayenne pepper
  • ¼ teaspoon of dried ginger
  1. Place all ingredients in a jar or small freezer zip bag and shake well to blend. Let rest for 2-3 days, allowing flavors to blend.
  2. Add to meat or vegetables before roasting. Also good over freshly sliced fruit.

I’ll be sharing a couple (or more) quick and easy recipes using this lavender salt.  I hope you’ll be watching for them in the future.

Is this seasoning something you’d like to try?  Are you signed up to follow me through email?  That’s truly the only way to see every post and not miss future events and ponderings from queen over The Land of Making Do. 😉

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  1. Sheryll & Critters. says

    Thank you ever so much for the recipe. I do want to try it sometime soon.

    • Kim says

      I’ve had problems getting French Lavender to survive in our soil, so I bought the dried lavender at T. J. Maxx. Easy and cheap! 🙂