Tony of Anthony’s Kitchen is hosting this week the Weekend Herb blogging. Since WHB # 34 the event travels every fortnight round the world and this week the recap comes from Mumbai, India. India is full of interesting herbs and spices, but I stay in Europe and write about lavender.
Although the Provence is more famous for its lavender fields, there are very nice lavender fields in Cotswolds, England.
The lavender blossoms give nectar for lavender honey. The fragrant, pale purple flowers and flower buds are used in potpourris to to give a fresh fragrance and as a deterrent to moths.
The plant is also grown commercially for extraction of lavender oil from the flowers. This oil is used as an antiseptic, for aromatherapy and cosmetic products
Lavender is also used as a herb. You can use the blossoms and the leaves. I cut the faded blossoms from my lavender. With the leaves I prepared a
Very tasty with a nice smell of lavender and a lavender aftertaste.
-==== REZKONV-Recipe – RezkonvSuite v1.2
Title: Lavender Lemonade – WHB #46
Yield: 6-8 Servings
625 ml Water (1)
300 grams Sugar, thereof 40 g brown sugar
1/4 cup Lavender leaves,about 5 grams, chopped
500 ml Water, sparkling (2)
180 ml Lemon juice
============================ SOURCE ============================
— Edited *RK* 08/15/2006 by
— Ulrike Westphal@Küchenlatein
First, heat the first measures of water (1)and sugar to a boil until
the sugar dissolves. Add lavender and let the mixture cool to room
temperature. Strain out the lavender. In a pitcher, add lavender
infusion to second measure of sparkling water (2) and lemon juice.
Stir and add more sugar to taste. Chill and serve lemonade over ice.