Prepare your standing mixer with the whip attachment.
Pour 1/2 cup of water into the mixer bowl and add the gelatin then whisk slightly to incorporate and set aside.
Pour another 1/2 cup of water, honey, lavender and salt into a small saucepan.
Slowly bring the water and honey mixture to a boil.
Then let cook at a low boil for about 8 minutes while stirring.
Remove the lavender using a strainer.
Slowly pour the honey mixture into the bowl with the gelatin mixture.
Turn on the mixer to medium while adding the honey mixture.
Once the honey mixture is added, turn the mixer to high for another 10-15 minutes or until it forms a stiff cream the consistency of marshmallow cream (it should form gentle peaks).
Add the vanilla in the last few minutes of whipping.
Line a 9x13 inch baking pan with parchment paper, leaving some on the sides to be able to pull up.
When marshmallows are whipped, pour into the greased/lined pan.
Using a spatula, smooth the top so it’s even.
Let sit at room temperature for 8 hours or overnight.
Gently remove the marshmallows from the pan by either flipping the pan onto a cutting board or using the parchment to lift it out.
Using a pizza cutter or knife, cut the marshmallows into pieces.
Store in an airtight container using parchment paper if you need to stack the marshmallows.