The natural bluish-purple hued flora rising on slender stalks from a mound of silver-bluish-green foliage initially attracted me, but the spicy, sweet scent of Lavender was what hooked me. Lovely and fragrant, Lavender would be the perfect addition to any garden.
I went into research mode and found Lavender to be a plant of many means. The buds/flowers are harvested two or three times a season by cutting the stalks when the very tips start to bloom. Plants must not have any moisture, such as morning dew, when cutting.
It dried out in two weeks, either by bunching the stalks and hanging them upside-down or laying the stalks out across a flat dry surface. Good color retained by drying in a dark room.
 Once dried, one by one I rubbed the buds and flowers off from the stalks with my fingers. Being surrounded in Lavender’s fragrance, I listened to cd’s that touched the spiritual side of me during this stage of harvesting (awesome combination).
Stored in glass jars, it remained fresh and fragrant for later use. I stuffed small muslin bags to be used in the dryer to scent clothing, to hang in a drawer, closet, and car, or to slip into my pillow case for a calming night’s sleep. A bag dropped into hot bath water created instant relaxation.
Sprinkled under a dog or cat bed, it’s a natural flea repellent.
Dried foliage stalks can be used for smudging, like sage.
If grown without pesticides (which I’ve had nothing bother my plants), it can be steeped as a flavoring for green tea (or any other tea). Used like Rosemary, the Lavender buds or crushed leaves could flavor meat or casserole dishes (but use sparingly, too much tends to taste a little soapy). It can be added to desert dishes also.
Here are a couple recipes I found in my research:
Lavender Cookies
1 Cup butter
2 Cups sugar
1 egg, beaten
1 Tbsp. dried Lavender buds/flowers
1 Cup self-rising flour
Cream butter and sugar. Add egg. Mix in Lavender and flour.
Place small heaps on greased cookie sheet and bake at 350F
For 15-20 minutes or till golden brown in color.
Lavender Lemonade
1 Quart Lemonade
1 Tbsp. Dried Lavender buds/flowers
1 Cup boiling water
Pour boiling water over Lavender and let steep 20 minutes.
Strain and add to lemonade.
Note: Royal Velvet will turn lemonade a pretty pink/purple color
(and it might make one wild and crazy too!)
Also a couple of my favorite Lavender websites:
 To grow my Lavender, I started with plants rather than seeds. I read that seeds can sometimes be difficult to grow if conditions aren’t perfect and that only the seeds know the conditions required <grin>.
It loves the sun and thrives on dry conditions, although it still gets thirsty. Above all, be patient, it might take a couple seasons for the plant to take off.
For me, Lavender has been a continuing experience. I have an appreciation for its beauty and its soothing fresh fragrance.
The process of harvesting, cutting, drying, removing the buds, filling glass jars and muslin bags, and then using it or giving it to the special people in my life, has been all part of an experience that touches me at a spiritual level.
Have your own luscious, lovely Lavender experience, and enjoy the tranquil serenity in your own personal spiritual place.
It’s a treat, a true mini retreat.
Susan Davis
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