Fresh Local Lavender

Fresh local lavender is available at Jansens in bunches – great for cooking, dried  or for skincare.

Drying Lavender Flowers:

When drying lavender, lavender stems are bunched together with a rubber band or tie that will allows for shrinkage of the stems as they dry. Group about a dozen lavender stems together in each bunch.

Rubber bands on the stem can be attached to hooks hanging from the ceiling easily. The lavender bunches are hanged upside down (flowers on the bottom). Lavender needs to be dried in a dark, dust-free place with good ventilation to allow for quick and complete drying.

To retain the flavor and fragrance of dried lavender, store them in glass or pottery containers with tight fitting lids so the oils will not escape from the flowers.

Lavender – Skin Care:

From Lavender Oil: The new guide to nature’s most versatile remedy, by Julia Lawless.

Lavender is one of the most useful skin care oils. Although it has excellent antiseptic properties, it is also very mild to the skin. Lavender has been used as an ingredient in cosmetics for centuries and its effects have been well tried and tested.

Cleanser/toner for skin care:
(especially dry or mature skin)

Blend 15 drops each of rose and lavender essential oils with 25 ml of witch hazel and 75 ml distilled water (or another flower water) and apply morning and night before moisturizing the skin.

Sunburn:Due to its excellent healing and analgesic properties, lavender can provide instant relief from heat rash or red and sore skin. It can also prevent blistering. Make a lotion using 12 drops of lavender essential oil in 1 tablespoon of distilled water. Dab the area gently.

8 Lovely Lavender Recipes: Lavender-Laced Grilled Salmon

Makes 4 servings  By Joe Coca

Cut an extra bunch of flowering lavender and put the stalks in a glass of water for 45 minutes to 2 hours. The soaked herbs can be strewn on the coals of the grill as the salmon cooks and the resulting smoke lends a faint camphor and pine flavor to the cooking salmon.

• 2 to 4 large cloves garlic, minced
• 2 teaspoons fresh lavender buds
• 1/4 cup tamari or soy sauce
• 3 tablespoons honey
• 3 tablespoons lemon juice
• 1/3 cup olive oil
• 2 tablespoons toasted sesame oil
• 4 fresh salmon fillets

1. In a large bowl, mash the garlic and lavender buds together. Stir in the tamari, honey, lemon juice, and oils, whisking to blend together.

2. Add the salmon fillets to the bowl, cover, and marinate for 30 minutes or longer.

3. At serving time, fire a barbecue grill and place salmon fillets—skin side down—on the grill. Cook for 8 to 12 minutes, basting frequently with the marinade, then turn fillets once and cook another minute or more until the flesh is opaque and flakes easily with a fork.

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