Monday, May 11, 2009

What can I do with dried lavender?

A friend of mine just gave me 2 big bundles of dried lavender, and I was wondering what I can do with it to get the most out of the beautiful scent... can I simmer it? How would I make an essential oil out if it? All suggestions welcome :)

What can I do with dried lavender?
Just enjoy it as a dry boquet. You can later remove the buds and keep them in a smaller dish. You can make an infused oil. (Directions are easily found, basically you use a high-quality base oil that you would use on your body, add the plant material, heat and strain. You may need to refrigerate the end product if the plant material was not completely dry.) To make an essential oil you will need much more than 2 big bundles. You can make a home still, but unless you are serious about manufacturing essential oils, just stick with the infusion.
Reply:Make lavender bags for your undies drawer.
Reply:You Can Make Potpourri. And Yo Can Even cook with iy. never tried them. But here are some recipes:





Rack of Lamb with Lavender








2 racks of lamb





Dijon mustard (enough to coat racks)





1 cup seasoned bread crumbs





1/2 teaspoon garlic salt





1 teaspoon Italian seasoning





1/2 teaspoon pepper





1-2 teaspoons of dried and crushed lavender leaves





2 cloves garlic, crushed





2 tablespoons olive oil





2 tablespoons butter





1 cup red wine





Sauté garlic in butter and oil until browned, discard garlic. Score any fat on lamb


and sear in same pan, approximately 3 to 5 minutes each side. Remove to plate


and let cool. While lamb is cooling, mix together all dry ingredients but save


about 1/2 teaspoon of the Lavender.





When lamb is cooled, coat with Dijon mustard. Then coat with breadcrumb


mixture. Bake in preheated oven at 450 degrees for approximately 15 minutes


for medium rare. While lamb is in oven, deglaze pan with red wine. Add


remaining Lavender to wine sauce. Use wine sauce as a side sauce for lamb.





Lavender Herb Bread





1 pack active dry yeast


1/4 cup warm water


1 cup low-fat cottage cheese


1/4 cup honey


2 tablespoons butter


1 teaspoon dried lavender buds


1 tablespoon Fresh lemon thyme


1/2 tablespoon Fresh basil; finely chopped


1/4 teaspoon Baking soda


2 Eggs


2 1/2 cups Unbleached flour


Butter





In a small bowl, dissolve yeast in water.





In a larger bowl, mix together the cottage cheese,honey, butter,


herbs, baking soda and eggs. Stir in the yeast mixture. Gradually add flour


to form a stiff dough, beating well after each addition. Cover and let rise


about 1 hour, or until doubled in bulk.





Punch the dough down with a spoon. Place in a well-greased 1 1/2 or 2 quart


casserole. Let rise 30 to 40 minutes, or until doubled in bulk.





Bake at 350 degrees for one hour for a large loaf, 20 to 30 minutes for small


loaves. When done, turn onto a rack, brush top(s) with soft butter, and let cool.


Roasted Asparagus With Lavender, Lemon and Garlic





2 lbs asparagus


2 garlic cloves, minced


1 tablespoon butter, softened


1 tablespoon olive oil


1/2 lemon, juice and zest of


2 sprigs fresh lavender flowers


1/2 teaspoon black pepper


fresh cracked coarse salt





Place ingredients in order in a casserole dish ending with salt to taste.





Bake in a 350 degree preheated oven for 20 minutes toss ingredients roast for


20 more minutes.





Potourri:





http://www.modnet.com.au/~firefrog/potpo...


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