than just a fragrance…
do adore Lavender and the fragrance always reminds me of my cottage garden back
in England. There was nothing I
loved move in summer (When it wasn’t raining) to throw up the old sash windows
and allow the fragrance of the lavender path to drift through.
Victoria was a great enthusiast in the use of lavender. She appointed a Miss
Sarah Sprules “ Purvey of Lavender Essence to the Queen.” Lavender was very
fashionable among the ladies of that time. They bought the Lavender from street
sellers. Fresh lavender was dried and put into muslin bags for wardrobes, used
to wash walls and furniture and lavender bags were stuffed between sheets in
linen presses. Lavender was used to repel the insects, treat lice, as a perfume
and a potpourri, in furniture polish and soap and as a cure-all in household
medicine cupboards. Smaller bags were made for young women to wear in their
cleavage in hopes of attracting a suitor!!!
months I have thought about cooking with Lavender. But never really dared, I know I love the fragrance but
could I cope with it as an ingredient in food or would I just feel like I had a
mouth full of flowers? Last week I
finally decided to be brave, I popped into town to my usual two cooking stores
Sur La Table and Williams Sonoma.
Usually both stores have all the cooking essentials that I need. Unfortunately neither stores stocked
dry Culinary Lavender. I know you
are thinking I wonder why!!! Now
what, so I walked around the corner and tried the store I should have gone to
in the first place Penzey’s spice’s (oh how I love that store). I walked in head held high and asked
for my requirement. There was no
sniggers, no did she really ask for Lavender to cook with, when they thought I
was out of earshot, no one thought I was a crazy Brit girl and the answer “Yes
of course, we have it behind the counter”. Oh thank, you, thank you, thank you. So I brought the Lavender, now I just
had to cook with it…
to make the next day my experiment day.
I made a
batch of Lavender shortbread, Lavender Milk and also Lavender and Honey
cupcakes. Everything tasted
delicious, a little different. A
taste that I am pretty sure I have never tasted before. I am going to be honest here, I am glad
I experimented with the Lavender, I enjoyed the taste but it’s not something I
would want to eat every day but it did make a refreshing change. My eldest son ate everything, although
he said they tasted a little unusual.
I waited until he was on the last of the cupcakes before I confessed the
secret ingredient. I thought I was
going to have to perform the Heimlich maneuver! Oh well, nothing like still being able to surprise your
offspring! It’s a good job I didn’t
mention the recipe I came across for fried dandelions….
of the Lavender I have put to good use making some gorgeous smelling Moth
Repellent Sachets. I don’t have a
problem with moths that I know of, so can’t say for sure whether these really
work, but they leave my closets and drawers smelling heavenly…
Wormwood and Sage Moth Repellent Sachets
Tablespoons dried Rosemary Leaves
Tablespoon dried Wormwood Leaves (Artemisia Absinthium)
Tablespoons dried Lavender
Tablespoons Dried Sage
small circles of Fabric
together all the dry ingredients in an open shallow bowl, sprinkle with a dash
of vodka (this will bring out more of the fragrance).
little of the dried herb mixture into the centre of a small muslin circle, tie
with the ribbon or raffia. Do the
same with the other piece of fabric.
herbal sachets into cupboards and drawers to fragrance and help to deter
moths. When they stop smelling,
give them a squeeze and a little tap to release more votive oils. The next time, these will have to be