I have always been fascinated by lavender, the smell of it, the look of it, the romance of it.   I have had moderate success growing lavender and have even over-wintered some.  This year, my prospects look a bit meager though.

In the past, we have picked enough to make sachets and bundles and even fire starters.

Sachets from years' past

I really wanted to hang big bunches from the green house rafters this year for drying (and for effect—I thought they would look great on the cedar beams.) 

Even though we planted six new plants this year, I just went to check on them and they look a bit small.  In fact, one looks pretty po0r.  I don’t know if we will get enough to harvest this year or not.

We recently saw lavender sugar for sale at our farmers’ market.  I thought it was a bit pricey, especially when I could buy culinary lavender buds  from the same vendor.  I just got done making a batch and the kitchen smells fantastic.  I placed it in decorative jars and will store it for a while before I use it.  (I did, however, just sprinkle some on a strawberry, you know, just to try it out.   It has real possibilities!)

Lavender  Sugar

Place 1 cup of sugar and 2 tablespoons of culinary lavender buds in a food processor.  Pulse until most of the buds are chopped.  The sugar should be very aromatic and have a slight lavender hue (depending on how fresh the buds are.)  Store in an airtight container.

Lavender Sugar--ready to go.

Make sure that you are purchasing culinary quality lavender.  A good source for ordering is The Spice Market.  (There are also some good recipes here.  I can’t wait to try French Lavender Pound Cake.)

I also just threw this together.  I think it would be great on grilled fish or chicken.

Herb Lavender Salt

1 T. culinary lavender buds
1 T. dried thyme
1 sprig fresh rosemary
1 c. Kosher salt

Blend lavender buds and thyme in a blender.  Add salt and pulse a few times.  Place in an airtight container with the rosemary. 


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