a handful of lavender tips for your kitchen and garden
The potency of the lavender flowers increases with drying.
Flowers and leaves can be used fresh, and both buds and stems can be used dried.
Lavender is a member of the mint family and is close to rosemary, sage, and thyme. It is best used with fennel, oregano, rosemary, thyme, sage, and savory.
In cooking, use 1/3 the quantity of dried lavender flowers to fresh lavender flowers.
Adding too much lavender to your recipe can be like eating perfume and will make your dish bitter. Because of the strong flavor of lavender, the secret is that a little goes a long way.
Do not eat flowers from florists, nurseries, or garden centers. In many cases these flowers have been treated with pesticides not labeled for food crops.
The spikes and leaves of lavender can be used in most dishes in place of rosemary in most recipes.
Use the spikes or stems for making fruit or shrimp kabobs. Just place your favorite fruit on the stems and grill.
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.
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.
Hang the eucalyptus upside down by tying it to your shower head with twine, the steam and warmth will release the beneficial oils.
The benefits of the released oil include; anti-stress; increased mental clarity; mood enhancer; anti-inflammatory; increased respiratory health. Not to mention the luscious, natural scent of eucalyptus!