Hi, You've met Happy Herb and
the other Spice Gals, Basil and Rosemary. I'm Spice Gal Lavender. My name comes
from the Latin (not Greek) word lavare and I was named by the Romans, who
used my leaves, flowers and stems in their "Roman" baths.
"Lavare" literally means "to wash."
Friends tell me I'm beautiful
(and who am I to disagree) and that I smell wonderful. (again, who am I to
disagree). I'm a staple of the English countryside, although I'm not native to
England. I was born and raised in the coastal hills of the Mediterranean and
I've travelled (with the Romans) throughout Europe.
Cleopatra was a close
friend of my family. It is long believed that one of Cleopatra's secret
"love" weapons was Lavender. Our sultry scent, helped Cleopatra
seduce Julius Caesar and Mark Anthony. FYI: Cleo had plenty of men friends.
It's rumored that the wasp that killed her was hiding in one of her lavender
bushes. I promise, we didn't have anything to do with that!
I help life smell more
beautiful. Oil made from my leaves has soothing properties and are often
associated with calming the nerves or relieving
anxiety, providing relief for ailments from headaches, migraines
to insomnia. As a medicinal herb, and once dried, I can be made into teas
that calm the nerves and can help you sleep.
I'm compatible with the
flavors of honey and lemon, and I am the perfect summertime herb to brighten
seasonal foods. I add a unique, unexpected and delightful flavor to meats,
salads, custards, jams, teas and cookies. Think of me as a sous chef. 'm
so versatile in the kitchen, that adding me into almost any recipe
will give you favorable results.
Recipes
using both fresh and dried flowers are generally on the sweet side. I
can be used to replace rosemary and other strong tasting herbs. Or, I can
be blended with other members of my mint family, like Rosemary, Sage, Fennel,
Tarragon, Oregano, Thyme and Mint. Together, we're known as Herbes de
Provence. We're especially good mixed with olive oil to coat chicken,
fish, tomatoes or chunks of potato for roasting, adding to a pizza sauce or
sprinkled over game or kabobs before roasting. I'm also used for seasoning
salads, sauces and cheeses, as well as soups and stews. Try rubbing the blend
on whole turkey or the breast before roasting.
Here are a few of my most
favorite recipes.
Lavender Lemonade with Honey
Ingredients
1 cup raw honey
5 cups water
1/4 cup fresh lavender blossoms, crushed*
1 cup fresh-squeezed lemon juice, strained
Ice cubes
Lavender sprigs for garnish
Instructions
Bring
2 1/2 cups water to boil in a medium pan
Remove
from heat and add honey, stirring to dissolve.
Add
the lavender to the honey water, cover, and let steep at least 20 minutes
or up to several hours, to taste.
Strain
mixture and discard lavender
Pour
infusion into a glass pitcher
Add
lemon juice and another 2 1/2 cups of cold water.
Stir
well.
Refrigerate
until ready to use, or pour into tall glasses half filled with ice, then
garnish with lavender sprigs.
Share
and enjoy!
*Note: DO
NOT use lavender essential oil in this recipe. Consuming lavender oil can be
toxic, cause allergic reactions, as well as contribute to hormone imbalances in
men and boys. Signs of lavender oil toxicity (requiring a call to Poison
Control) include abdominal pain, vomiting, diarrhea, blurred vision, burning
pain in the throat, difficulty breathing and skin rash.
Lavender Roasted Potatoes
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4-6 servings
Ingredients
2-2 ½ pounds (about 4 large) thin skinned Potatoes (New, Red, etc)
2 tablespoon Olive Oil
1 ½ tablespoon dried Lavender
Salt and Pepper to taste
Instructions
Preheat oven to 350 degrees
Scrub potatoes, cut out any bad spots and cut into bite sized pieces. Do
not peel.
Toss in a bowl with olive oil. When coated with the olive oil, add
lavender, salt and pepper.
Spread into a single layer in a roasting pan or on a baking sheet. Place in
the oven for 30 minutes, stirring part way through to ensure even browning.
Potatoes are done when soft inside to the fork/bite.
Meyer Lemon Lavender
Mojitos
Mojitos aren't just for
limes anymore! Meyer lemons and lavender paired with traditional mint create a
light, refreshing Mojito that is unexpected and tastes deliciously of spring.
Ingredients
5 fresh Spearmint
Leaves
1 teaspoon
Confectioner's Sugar
Juice of half a Meyer
Lemon*
1/2 teaspoon dried
Lavender
2 ounces Light Rum
Club Soda to fill
Instructions:
In a quart Mason jar or
a shaker, combine the spearmint leaves, confectioner's sugar, Meyer lemon juice
and lavender.
Muddle completely. Strain into a Collins glass.
Fill the glass with
ice.
Pour rum over the ice
and fill with Club Soda.
Garnish with lavender
sprig, mint sprig and/or a Meyer lemon slice and serve
Notes
*TIP: microwaving
citrus fruit on high for 10 seconds before juicing will release more juice!
