Unlock Lavender's Aromatic Properties with these Easy Recipes
The beautiful and heavenly-scented herb, lavender, holds a special place in my family’s heart. We have planted lavender near the front entrance of every home we’ve ever owned and have fond memories of family trips to Washington’s incredible lavender fields where our children would run the purple rows and mazes for hours. English lavender is the most common species used culinary and medicinal purposes and is my personal favorite as well. Below are two of my go-to lavender recipes that are easy to make, versatile, and useful around the home.
Lavender Chamomile Bath Soak
I used bath salt recipes from The Herbal Academy's Botanical Skin Care Recipe Book as a foundation for this recipe.
Ingredients You Will Need
2 cups Epsom salt
1 cup pink Himalayan rock salt
1/2 cup baking soda
1/2 cup dried lavender flower bud
1/2 cup dried chamomile
2 tbsp sweet almond oil
20 drops lavender essential oil
10 drops sweet orange essential oil
Combine first five ingredients and mix well. In a separate small bowl, combine the three oils. Still them well and then drip the oil mixture into the salt mix while stirring. Mix thoroughly and store in a glass jar. I also fill several muslin sachets for gifting. Perfect for baths or foot soaks. (I doubled the recipe so I have plenty to use and gift.)
Note: Bath soaks last up to 12 months when sealed tightly and stored in a cool dark place.
Lavender Simple Syrup
True to its name, simple syrups consist of just three ingredients and take mere minutes to make. They are a staple ingredient in nearly every botanical craft cocktail I make and a fantastic way to add depth and incorporate herbal hints and seasonal flavors to hot and cold mixed drinks. Once you understand the basic structure behind these elixirs, it will open the garden gates to endless variations of botanical flavors to elevate your craft cocktail creations. Lavender simple syrup is, hands down, my favorite simple syrup to make!
Ingredients You Will Need
1 cup (227 g) granulated sugar
1 cup (240 ml) filtered water
¾ cup (172 g) fresh lavender buds (or 1 cup [227 g] dried)
Combine the sugar and water in any 1:1 ratio and bring to a simmer over medium heat in a small saucepan, stirring often. Once your sugar is dissolved, stir in the lavendar buds and simmer one more minute. Turn heat off, cover, and let the syrup steep to room temperature. Fine strain into a clean glass jar, cover, and refrigerate.
Note: Simple syrup lasts approximately five days when kept sealed and refrigerated. To extend the life up to two weeks, stir in one tablespoon of vodka once it has cooled to room temperature but before refrigerating.
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