A celebration of Canada's lavender farms

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When I think of lavender I think of peace and tranquility, of a serene fragrance that is both healing and purposeful. When I think of lavender I think of English gardens, of French bakeries and of the ethereal beauty of Provence, where mystical fields heavy with multiple hues of purple run riot.

When I think of lavender I think of magic.

But I don’t have to travel to England or France to enjoy this ubiquitous plant – Canada is home to some of the finest lavender farms in the world, where you can immerse yourself in fields of gossamer beauty, inhale its potent fragrance, and just enjoy the beauty that is in your own backyard.

Many lavender farms offer day trips, picnics and more, where you can also enjoy everything from picnics to spa experiences, yoga classes, and where you can purchase items made with the farm’s lavender. And, of course, enjoy delicious recipes that utilize culinary lavender.

This special herb – with its many varieties – originally hailed from the Mediterranean and found its way to North America, where various types were planted and used in conjunction with medicine and healing. Its unique fragrance has been known to help with everything from insomnia to stress reduction and as the main ingredient in aromatherapy and many wellness products.

Ontario and Quebec in particular offer a variety of stunning lavender farms, where visitors can enjoy immersive experiences. Quebec’s Bleu Lavande offers gorgeous lavender fields, floral gardens and spa facilities, and is also the first sanctuary for pollinators in Quebec – contributing to the well-being of bees, butterflies and hummingbirds, along with humans. Bleu Lavande’s lavender fields typically begin blooming around Saint-Jean-Baptiste Day.

The Avalon Lavender Farm in Mono, Ont., recently opened and offers guided tours of lovely lavender fields and flower gardens that brim with traditional English and French lavender. The farm has more than 30,000 plants and you can pick and cut your own, as well as enjoy all the ambiance of the farm, which also offers a variety of products made with its lavender.

There’s Purple Hill Lavender Farm located among the rolling hills of Simcoe County in Creemore, Ont., a small, family-run operations that’s been around for more than three decades, growing, cultivating, and harvesting homegrown lavender into beautiful bouquets, as well as preparing small-batch home and beauty products.

There are others as well – In Ontario, you can find a few listed on www.todocanada.ca/lavender-farms-ontario-day-trip or www.destinationontario.com/en-ca.

And culinary (edible) lavender (available in specialty gourmet shops or online) offers a subtle floral flavour to any favourite sweet or savoury dish – it is, after all, one of the main ingredients in Herbes de Provence! – but keep in mind, a little goes a long way!

TIP: You can wrap the lavender in a cheesecloth and steep it in the cream or use a tea ball or infuser for the lavender and place in the cream to steep the flavour.

Recipe courtesy Riceberry Rice, an aromatic specialty rice from Thailand, available at specialty grocery stores or online. #ThaiRiceIsNice. Serves 1-2

3 Tbsp. Riceberry rice, or jasmine rice

1/2 cup vanilla greek yoghurt, for recipe

1/4 cup vanilla greek yoghurt, for garnish

Slivered almonds; shaved coconut for garnish

Preheat oven to 350F. In a mixing bowl, whisk together rice, baking powder, milk, agave and lavender. Add 1/2 cup vanilla greek yoghurt and 1/2 cup of berries, and mix well. Pour mixture into oven-safe bowl and bake for 35-40 minutes. Remove from oven, stir and transfer into serving bowl.

Delicious and refreshing, and a taste of summer thanks to the addition of culinary lavender. Serves 1. Recipe courtesy Sunkist.com.

2 Tbsp. freshly squeezed lemon juice

3 Tbsp. lavender syrup (see recipe)

Fill a large tall glass with ice. Add freshly squeezed lemon juice and lavender syrup. Add soda water and stir. Garnish with either lemon zest or a lemon wheel, and fresh lavender.

2 cups EACH sugar and water

Combine dried lavender, sugar and water in a small saucepan. Bring to a quick boil over high heat. As soon as mixture comes to a boil, remove from heat. Let steep 30 minutes then strain and store refrigerated for up to 2 weeks.

Use the above recipe but add  1-1/2 oz. of your favourite gin. Garnish with lemon wheel and fresh lavender. Serves 1.

A refreshing treat that offers a unique blend of nutrient-rich watermelon and aromatic lavender in a light palette-pleasing sorbet. Serves 4-6. Recipe courtesy Watermelon.org

4-1/2 cups pureed watermelon pulp, divided

In a small saucepan over medium-high heat, add 1/2 cup of watermelon pulp, sugar, lavender and salt. Bring to a slow boil, then simmer for 5 minutes. Remove from heat and cover for 10 minutes. Place strainer over a large bowl and pour syrup mixture through, straining out lavender flowers. Add remaining 4 cups (1 L) watermelon, lemon juice and vodka. Stir until blended.

Pour into container, cover, place in freezer. When semisolid, put into food processor and pulse to remove chunks. Scoop desired amount into a small bowl or parfait dish, garnish with a small wedge of watermelon and a lavender flower.

Note: The vodka helps to prevent sorbet from setting too firm.

Lemon and Lavender Tea Cookies

Perfect for a delicious afternoon break. Recipe courtesy Dietians of Canada; Mary Sue Waisman, Dietitian, Nova Scotia. www.cookspiration.com.

1/4 cup lavender sugar (see tip)

Preheat oven to 325F (160 C). Prepare two cookie sheets with parchment paper. Set aside.

In a large bowl, combine flour, lavender sugar and baking powder. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk together egg, milk and lemon extract. Pour over flour mixture and stir just until a stiff dough forms (do not overmix).

Drop by tablespoonfuls about 2 inches apart on prepared baking sheets. Bake in preheated oven for 8 to 10 minutes or until bottoms are golden. Transfer to a wire rack and let cool completely.

Frosting: In small bowl, combine icing sugar, milk, butter and lemon extract to form a smooth, thin frosting. Drizzle frosting over cooled cookies and sprinkle with lavender buds.

NOTE: To make lavender sugar, blend 2 cups caster sugar with 2 Tbsp. organic culinary lavender buds in a food processor spice grinder. Store in an airtight container.

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