Today I came across a beautiful recipe that I must share. From one of the fellow bloggers I met, check out Sabine’s recipe: http://mamangerie.com/2014/03/26/pear-and-lavender-tart/
When I came across her wonderful recipe it made me think a few things. Lavender is really a new craze. My family owns a lavender company called Friends Of The Earth Lavender, you might have seen our blog at http://www.friendsoftheearthlavender.wordpress.com
or came across our Etsy Shop at: https://www.etsy.com/shop/FRIENDSOFTHEEARTHLAV
We are a unique family owned business that not only plants our very own flowers, but we distill our own oil, and create products such as sachets, lotions, body scrubs, and much more. We take pride in our business, and ensure you will love our products. Just recently we sold 14 bunches of lavender to a local wedding in Sacramento.
I thought it would be perfect to share the benefits of our lavender products, and benefits of using lavender in your cooking.
Benefits Of Lavender
- Lavender is one of the first essential oils to be used to help recover burns.
- Lavender is known for its sedative properties, and for it’s ability to calm and reduce stress.
- It is a great oil to be used for children’s cuts or scrapes because it acts as a antibacterial.
Calming & Healing Headaches/ Migraines
Lavender oil is the best healing and calming property of the essential oils.(Especially for headaches.) It can be used in both aromatherapy as a calming and relaxing agent, and as a topical ointment applied directly to the skin, providing a very real analgesic effect.
For use in the relief of headaches, lavender oil should be applied on the temples or other areas of bare skin where the pain of the headache is felt the strongest. A couple drops in each spot will do nicely. This can maybe prevent a major headache from occurring, or offset a migraine.
Cooking With Lavender
Lavender is such a versatile herb for cooking. In many restaurants around the world, lavender is of of the most popular herbs to be used. The key to cook with lavender, is solely by experimenting. I have been creating a gourmet lavender spice line for months, and I still come up with new spices and sugars.
When using lavender in cooking, make sure you do not over due it with too much lavender. Lavender is a strong herb, and if you use to much, it over powers the recipe. I always like to tell my family, and friends to use 1/2- 1 teaspoon of lavender when making cookies, cakes and such.
If you do not want the actual lavender flowers in your cooking, then you can simply make your own infused lavender milk. Simply boil 1 cup of milk, to 2 tablespoons of dried lavender flowers. Let the mixture cook for about 5 minutes, then strain out the flowers, and set the milk aside. You can then use this infused milk in any recipe. Great in cakes, cupcakes, and cookies.
*Try out some new recipes with lavender. Share your thoughts and comments below.
Have a wonderful weekend!
*Some of our distilling photos below.http://friendsoftheearthlavender.wordpress.com/2013/11/09/distilling-our-oil/