Our dried Lavender buds are full of aromatic properties perfect for DIY aromatherapy but they also taste delicious in your iced tea, blended in your herbs, or even whip up a batch of Lavender Syrup which will be the easiest and tastiest treat to have on hand in your kitchen!
Lavender has been used for centuries for it’s relaxing and aromatic benefits both medicinally and in food. Even the ancient Egyptians believed lavender had great power to soothe your soul into the next life because when King Tut’s Tomb was opened there was still a faint smell of lavender in the tomb, even after 3200 years!
One of our favorite and most simple ways to use our Lavender Buds is in a syrup recipe! You can use this syrup as a sweetener in your teas, as a pancake syrup, to drizzle on fresh fruit, as a glaze with chicken that has been seasoned with our Citrus Grill Rub is another great way to use it!
Lavender Syrup
1 cup water
4 tablespoons fresh or dried lavender flowers
2 cups granulated sugar ( you can also use raw, palm, beet or demerara sugar)
Directions:
Add the lavender and water to a pot and bring to a boil.
Reduce the heat and stir in the sugar until fully disolved.
Simmer for 20 minutes, remove from heat and cover with a lid.
Let sit, covered until cool or even overnight is ok.
Strain off lavender and then store syrup in a bottle or jar.
Keep in fridg for up to 2 weeks and you can also freeze it for longer shelf life.
Color Tip:
Lavender Syrup typically comes out with a golden or amber hue, the longer it steeps the richer the color. If you want a purple syrup, stir in two drops of red and one drop of blue liquid food coloring, either into the water or after the syrup cools. Using a little extra red produces the light purple of lavender.
