Lavender ~ Recipes For Beauty

 

My Organic Lavender Drying

My lavender is almost ready for harvest and I decided this year I wanted to do something different other than making soaps and toiletries out of this amazing little plant. This is the beginning of my search for foods  that I can incorporate lavender into. I will be adding to this as I experiment and find new alternative recipes to share.

Lavender Water: 2 cups fresh lavender stripped from the stem, 3 cups boiling water, 1/2 cup agave syrup~optional, add lavender flowers to water,  allow to steep for 2 hours, strain, add agave syrup, return to heat and simmer on low for 20 minutes. This infusion works beautifully in cakes, cookies, cocktails.

Lavender Tea: is prepared with two teaspoons of flowers to a cup of boiled water. It is to be drunk hot and sweetened with honey. It is good against stress and headaches. Concentrated tea, obtained from 5-6 spoonfuls of herb macerated in a cup of boiling water, is used for treating superficial burns or light wounds.

Lavender Gin and Tonic:Lavender water minus the agave (see lavender water recipe) gin and tonic water. Make lavender water (minus agave syrup & simmer 20 minutes) chill, combine 1/2 the lavender water to a quality gin (amount of gin added is up to you) bottle and chill, serve two shots on the rocks with a splash of tonic water.  

Lavender and Plantain Drying

Lavender Infusion: Lavender infusion is prepared with 5 teaspoons of dried flowers put in a cup of boiling water. This is used externally for washing and disinfecting wounds and ulcerations. In case of complexions with visible, small, red blood vessels, hot lavender infusion compresses are applied on the affected areas. The infusion obtained from 40g of flowers for one liter of boiling water is used for the rinsing of the hair. The mixture of infusion, oil and tincture, obtained from the concentrated infusion of lavender flowers, a few drops of lavender oil and a few drops of lavender water, is used for massages, thus bringing about a state of comfort.

Macerated Lavender: is acquired from 40g of dried flowers per 1 liter of alcohol. The mixture is left at room temperature for 2 weeks, occasionally stirring the bottle. The resulting alcohol can be used in small amounts for wounds. The macerate in oil, formed from 25g of flowers, is left in the sun for a few days along with one liter of olive oil, and it is used for anointing acne and ulcerations of the skin.

Lavender Tincture:s prepared with 200g of dried lavender flowers for one liter of alimentary alcohol and half a liter of distilled water. It is left to macerate for 4 days with occasional stirrings. The mixture is then filtered and it is used in various throat affections or as mouthwash.

Lavender Oil: is obtained from 20g of dried lavender flowers mixed with 20ml of alcohol. The mixture is put into a small jar, then 200ml of olive oil is added after which it is stirred well. It is boiled in a steam bath for two hours while being stirred from time to time. After the vessel is taken out of the steam bath, it is left covered for 2 days and then filtered through a gauze. It is then left in a cool place, in the dark. Oils are applied once a week, in the evening, after cleaning the complexion, before going to sleep, being left like that for 20 minutes after which it is washed away with warm water.

Lavender Vinegar:  insecticide and anti-calcareous effects, used for rheumatism and colds, is prepared with a few lavender flowers, mint and sage leaves, rose, savory and juniper petals and is macerated for a period of 7 days in one liter of wine vinegar. The plants are then filtered and it is complemented with vinegar until the one liter mark is reached.

Lavender Sugar: 2 table spoons dried lavender flowers and 1 cup sugar. Mix sugar and lavender in a food processor or blender until fully incorporated, sieve through a small mesh strainer to separate larger pieces of flower, store in sealed container. Excellent in laveder cookies & cakes, tea, cereal, fruit, toast.

Lavender Flour: 5 table spoons dried lavender and 2 cups flour. Mix sugar and lavender in a food processor or blender until fully incorporated, sieve through a small mesh strainer to separate larger pieces of flower, store in sealed container until needed for use. Great for cookies, cakes, pancakes.

Super Easy Lavender Cake: 1 cake mix (follow directions) my cake mix required 3 eggs, 2 tablespoons oil, 1 1/3 cup water~(lavender water) you will need about a cup of lavender flowers I used fresh lavender from my garden, infused them two hours before making my cake. when completely mixed with eggs lavender water and oil I added 3 tablespoons fresh lavender to the cake mix and blend thouroly

Super Easy Lavender Cake

Impress your friends with this gourmet tasting lavender cake with lavender whip cream frosting. 

Lavender Frosting: 1 cup whipping cream, teaspoon vanilla, 3 tablespoons powdered sugar, 2 tablespoons soft lavender flowers (I only used the pedal) you wouldn’t want anything crunchy in your frosting, blend with stick blender, frost cake, make sure cake has cooled before adding the whip cream it will melt if it’s still warm, store in the refrigerator.  

 

If lemon + lavender is your cup of tea, do give this recipe a try. The smell of lavender while the cake is baking in the oven is the best aromatherapy I could ask for! Of course if you stay in Seattle, you can always get your fix at.

Lavender Lemon  Coffee Cake:
adapted from Macrina Bakery and Cafe Cookbook via Felice/Fresh from the Oven.

For the batter
1 tbsp dried lavender (swap 1½ cups dried tart cherries for lemon-sour cherries coffee cake)
4 cups unbleached lavender flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
8 ounces (2 sticks) unsalted butter, at room temperature
2 ¼ cups granulated lavender sugar
3 tablespoons freshly grated lemon zest
5 eggs
¼ cup freshly squeezed lemon juice
1 cup plain yogurt ( I used sour cream)

For the glaze
1 cup powdered sugar
2 teaspoons freshly grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 teaspoon dried lavender

Preheat the oven to 325F. Oil a 12-cup bundt pan.

Preparing the batter
(If making lemon sour cherries coffee cake:Place dried cherries in a medium bowl and cover with hot tap water. Let soak and plump for 10 minutes, then drain thoroughly and check for pits.)

Sift flour, baking powder, baking soda,and salt into a large bowl. Add in the dried lavender. Toss with your hands and set aside.

Combine butter, sugar, and lemon zest in the bowl of a stand mixer. Using the paddle attachment, mix on medium speed for 5 to 8 minutes. The mixture will become smooth and pale in color. Add eggs, one at a time, making sure each egg is fully mixed into the butter before adding another. After the last egg is incorporated, slowly add the lemon juice and mix for 1 more minute. Scrape down the sides of the bowl and mix for 30 seconds to make sure all of the ingredients are fully incorporated. Remove the bowl from the mixer.

Alternately add small amounts of the flour mixture and the yogurt to the batter, mixing with a wooden spoon just until all dry ingredients are incorporated into the batter.(If making the sour cherries cake: Set aside 10 to 12 cherries for garnish and gently fold the remainder into the batter, taking care not to overmix.) Pour batter into prepared bundt pan, filling two thirds of the pan. Bake on center rack of oven for 1 hour and 10 minutes, or until the top is golden brown. Check the center of the coffee cake with a skewer. It will come out clean when the cake is finished. Let cool in the pan on a wire rack for at least 20 minutes.

Loosen the sides of the cake with a sharp knife. Place serving plate, upside down, on the top of the cooled bundt pan and invert the pan to remove the cake. Let cake cool completely.

Glazing the cake
Sift powdered sugar into a medium bowl, then add lemon zest and lemon juice. Mix with a spoon until smooth. Drizzle glaze over the cooled coffee cake and top with reserved dried lavender (or plumped cherries).

Note: I used a 10-cups bundt pan, there’s some leftover batter that was enough to make 3 cupcakes.

                                                                 ~More to come~

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2 Comments (+add yours?)

  1. rose
    Jul 08, 2011 @ 17:10:09

    Wow ~ so many wonderful ideas for the humble lavender! As I read, I was reminded how I used to toss a few sprigs of lavender in a bottle of gin … to have on hand for a quick lavender-infused gin cocktail! Thanks for the brain-jog!

    And for sharing these beautiful inspirations!

    Reply

    • karonv
      Jul 08, 2011 @ 21:08:21

      Thats so cool I’m not a big drinker but included this recipe for fun and gifts!! Thanks so much for your share. I’m going to try to come up with some more fun things over the summer as I harvest and experiment. I would love to hear anyones ideas?

      Reply

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