This past winter marks the second winter lavender has successfully wintered in my zone four garden. I had an abundance of blooms this year and here is the recipe for one project. Unphotgraphed uses included lavender sachets, bottles, sugar, baths, and general enjoyment.
First the stems had to be picked just before the blooms opened. The buds are deep purple but they’re still buds. I have another variety that flowered so quickly I wasn’t able the harvest in time and I had to just enjoy it in the garden. The buds retain their color and fragrance better than opened flowers.
Once the harvested stems had dried I stripped off the buds. It’s tedious work, but I just picked up a stem here and there for several days and managed it with very little direct effort. Now you can use the lovely lavender for whatever you want!
I made ice cream! I brought 2T lavender buds, a 1/3C honey, and 3 C cream to a boil and then let it cool, stirring occasionally, to room temperature. I put it in the refrigerator overnight and strained out the buds. I wisked 1 C milk, 1/2 C sugar, and a splash of vanilla into the cream and put it into the ice cream maker for 25 minutes. The soft mixture is then frozen for 12 hours and voila! Honeyed lavender ice cream. Delightful.