I have a large lavender bush by my back door. This time of year it’s rife with flowers, riches criminally wasted for more than a decade. Sometimes I’ll tie up bouquets for insomniac friends or allow others to harvest for crafts, but more often the blooms are left untouched till the gardener prunes in the fall.
I’m amending my 2013 edible yard plan to make full use of the lavender this year:
- Bring bundles of lavender for hostess gifts, church, dentist, etc.
- Make lavender lemonade. I discovered lavender lemonade in Ojai last month. I’ll play with a recipe for a refreshing summertime drink with not too much sweetener. (My experimenting will be based on the lavender lemonade recipe at http://www.eat-yourself-skinny.com/2012/09/lavender-lemonade.html)
- Dry lavender blossoms for potpourri. Either find inexpensive netting or use old nylon stockings. If making gifts, I’ll NOT use the stocking version. Found an interesting recipe at http://blog.oregonlive.com/homesandgardens/2009/07/lavender_and_potpourri.html
- Make a simple salad dressing by blending a teaspoon of dried lavender blossoms, six tablespoons of Temecula olive oil and two tablespoons of Taste It Bergamot Orange/Lime White Balsamic.
- Grind dried lavender blossoms with peppercorns in a peppermill
- Tie fresh lavender blossoms in a cloth for the clothes dryer
- Make lavender tea either in the nightly cup of chamomile or steep a teaspoon of dried lavender alone
I timeshare the plunder, so lavender harvesting time is limited to early morning hours. An hour after dawn, bees are busy in the lavender till nightfall. Their industry inspires–may my treasures in 2013 be as sweet.