- Food and Cooking
Easy Lavender Recipes
The History of Lavender
Lavender, Botanically known as Lavendula Augustifolia, is a member of the Mint family. It originates from the South of France and has been used since Biblical times for a wide variety of purposes including headache, stress, insomnia, burns and as a disinfectant.
Lavender is a very versatile plant. It is also used as a perfume in the production of soaps, perfume and cosmetics.
The Benefits of Lavender
Many claims have been made about the multiple benefits of lavender when it is used in medicine. It is utilized in different forms: as lavender oil, the dried seeds and flowers as an insect repellant and for making lavender tea.
- Lavender Oil as an Antiseptic: Lavender oil can be used for relief from insect bites, small wounds and for superficial burns.
- Lavender Oil For the Skin: Lavender oil helps in the regeneration of the skin and also in disinfecting the scalp.
- Lavender as an insecticide: Small bags of lavender can be put into drawers and trunks to repel moths from laying their eggs among clothing.
- Lavender Tea: Lavender Tea is taken for headaches, insomnia, colds and fevers, rheumatism, and for hypertension. It is used as a calming herb and helps to alleviate dizziness.
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How to Make Lavender Tea: Pour a cup of boiling water over 2 teaspoons of lavender flowers. Strain. Sweeten with honey. This may be taken either hot or cold.
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Ingesting lavender is not recommended when pregnant, breastfeeding or when suffering from hyperacid gastritis or hypertension.
Basic Lavender Syrup
This Lavender Syrup is based on a recipe from the Middle Ages.
A number of different recipes can be created using the Basic Lavender Syrup, including Lavender Lemonade and Lavender Cocktails.
The Basic Lavender Syrup can be poured neat or diluted over ice-cream to make a delicious dessert or used in parfaits.
The Syrup can also be used in baking, for example in Lavender and Blueberry Cupcakes or Lavender Scones (English Style). Just adjust the amount of other liquid you use and follow your usual recipe for your favourites.
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- 1 lemon, zest peeled and saved
- 1 cup water
- ½ cup dried lavender
- 1 cup sugar
- 1 cup honey
- Place the peel and water into a saucepan and bring to the boil.
- Lower the heat to a simmer and add the other ingredients.
- Stir gently until the sugar is dissolved.
- Simmer for 5 minutes. Cool, then strain through a cheesecloth.
- May be stored in a covered glass container for up to a week.
Lavender Lemonade is wonderfully refreshing and can be helpful when trying to lose weight, too.
Simply add 3 cups of water and the juice of 3 lemons to the Basic Lavender Syrup. Pour over glasses filled with ice, garnish with slices of lemon and serve.
Blueberry and Lavender Parfait
Just about anything in the dessert line can be added to a parfait glass and can look and taste quite spectacular.
In this parfait I placed slices of swiss roll near the bottom and soaked them in a little lavender syrup diluted with water, then added layers of custard, blueberries, blueberry jelly, lavender syrup, strawberries and icecream. The parfait was finished with some whipped cream and garnished with blueberries and chocolate shavings.
Vraiment! C'etait parfait!
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