Eateries Capitalize on Lavender

Lavender has been growing on restaurant and coffee shop menus to become the spring season’s answer to pumpkin spice, reports The New York Times.

Starbucks, Bluestone Lane, About Coffee, and other craft cafes across the country have begun offering drinks infused with lavender. Additionally, the report found that bars in New York and Los Angeles are serving cocktails with the herb. Even national ice cream makers like Jeni’s and Salt and Straw are incorporating the flavor into their products.

Jenny Zegler, director of food and drink data at market intelligence firm Mintel, said that lavender first sprouted on springtime menus in 2020. The interest in the herb has been fueled by consumer desire for natural floral flavors. The vibrant purple color also tends to work well on social media.

“This is the perfect storm for lavender,” Ms. Zegler said.

Wynne Wright, a retired agriculture professor at Michigan State University and coordinator of the Great Lakes Lavender Growers Association called lavender “the Swiss Army knife of the herb world.” She said that, in the last decade, the number of lavender farms in Michigan has more than tripled to meet increased demand. Full Story (Subscription Required).