LAVENDER

Lavandula angustifolia is part of the mint family (mint, oregano, marjoram, basil and lots of other herbs found there too-- most members can be identified by their fused blooms and square stems),is native to the warm, wet Mediterranean and is typically employed as a lovely-scented lawn ornament. The English or "Munstead" variety, however, also has some culinary use!

Nutrition: Lavender is great for your eyes, immune health, and a good way to add iron to your diet (though I doubt you'll be able to consume enough lavender in a summer to make any significant contribution. If you do, I'd be impressed. I love it, but I can only take its overwhelming scent in small doses.)

Growing: Lavender can be started from seed, but it is probably best to find some organic plant to grow. It likes gravelly soil (not clay), and once it's planted, you are set for life, as lavender is a perennial.

Harvesting and cooking: On my way back home to Nye Hill Farm, I stopped at Anthony's house for the evening and took great pleasure in roaming around, checking out his flowers and vegetables. Lavender in cooking reminds me of one thing-- On summer Saturdays, my mom and I would drive to the farmer's market in downtown Omaha, where I would busk and she would shop; one of the stands made these lavender shortbread cookies, which we loved. Lavender is super fragrant in baking. Some use it as a boost to meats and other savory dishes, but I have only had and loved it in a sweet.

I harvested some lavender off of Anthony's plant using a serrated knife; there was such an abundance of the plant, I couldn't even tell some was missing. I stored the flowers, still on their stems, in a plastic bag until I was ready to bake with them. Though lavender may easily be dried (just lay it out in the sun on a dry day) or dehydrated and stored for later use, I baked with fresh flowers this time. I stripped the fuzzy flowers from their stems with my fingertips, their aroma sweet and pleasing.

Click here for the recipe I used for the cookies. both times I've baked them, they are gone within the hour. I did not ice the shortbread, as I am not much of an icing girl and felt these were sweet enough and more subtle without. The cookie dough stores super well, as it is a shortbread of just butter, flour, and sugar. I loved this batch, but I think next time I will add some lemon zest, or maybe some sea salt on top (or both?) Next time I make some dough, I will double up and store it for later in the year.

Storing: Like I said, lavender stores well and unlike some herbs, it won't lose its yumminess if you dry and store it. Just dehydrate at 115 degrees, strip the flowers from the stems, and jar (or air-dry and do the same). Remember, dried herbs will provide a more condensed punch of flavor, so 1 tsp of fresh=1/2 tsp of dried.

Other uses: Though I just started experimenting with lavender, others have used this as embellishment in meat dishes, or dried and steeped for a calming evening tea. Just remember to cover the pot when steeping so all those goodies in the lavender aren't released into the air instead of staying in your cup! Soaps, candles, and lotions would also benefit from their beautiful color and scent. I'd love to hear of others' adventures with this lovely herb!