Lavender...

 

Lavandula angustifolia
(English) Lavender

Related species:
French lavender

Lavender was a traditional strewing herb, often burned on low fires to perfume rooms. It is an essential oil and, infused, is used as a cough suppressant. It is also used to treat headaches and nervous disorders and, as an embrocation, is an external stimulant and antiseptic. Lavender oil, sprinkled on to the pillow, helps to promote sleep. It is excellent for treating burns, stings, scalds and minor wounds. Flying insects can be deterred by rubbing lavender oil on to uncovered skin.

Lavender is a wild plant of the Mediterranean hillsides. The flowers attract bees, and are used for perfume, pot-pourri, and to scent clothes. They are gathered just before fully opening and dried very slowly. Flowering shoots and leaves are distilled for essential oil.

Lavender should be grown in light, dry soil in full sun for maximum fragrance and colour. Soft cuttings are taken in spring, or hardwood cuttings in late summer. Old plants can be layered by mounding soil around the stems. Lavender should be pruned each spring to prevent straggly growth and bare stems, but care should be taken not to cut back into old wood.

 
1. Lavender Bubble Bath

Ingredients:
1 bunch lavender
1 large bottle clear organic shampoo
5 drops oil of lavender
wide-necked jar with screw-top

Method:
Place the bunch of lavender head downwards in the screw-top jar. If the stalks are longer than the jar, cut them to fit, as it is the flowers that do the work. Add the organic shampoo and the lavender oil.

Close the jar and place on a sunny window sill for 2-3 weeks, shaking occasionally.

Strain the liquid and re-bottle. Use about 1 tablespoon in a bath.

2. Lavender Cookies

Ingredients:
5 ounces butter
4 ounces granulated sugar
1 egg, beaten
1 tablespoon dried lavender flowers
6 ounces self-raising flour
leaves and flowers to decorate

Method:
Preheat the oven to 350° F.

Cream the butter and sugar, then stir in the beaten egg. Mix in the dried lavender flowers and the self-raising flour.

Grease two baking trays and drop small spoonfuls of the mixture on them. Bake for 15-20 minutes, until the biscuits are golden in colour. Serve with some fresh leaves and flowers to decorate.
 
 

 
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