HerbDried bud
Lavender
Lavandula angustifolia
Culinary buds for a light tea, sugar, or a drawer sachet.
A little culinary lavender goes a long way. Too much tastes soapy; a pinch is linen and summer. Buy food-grade buds, not ornamental bunches from the florist.
Traditional uses
- A pale, floral cup in the afternoon
- Lavender sugar for baking
- A dry sachet for sheets and wool
How to prepare
- 1
Tea: ½–¾ tsp buds per cup, 90°C water, cover 5–7 minutes, strain well.
- 2
Sugar: 1 tsp buds buried in 200 g sugar for a week, then sift.
- 3
Sachet: buds only, no stems, in thin cotton.
Kitchen & home
- Stir a few buds into shortbread or honey.
- Tuck a sachet in a sweater drawer.
- A drop of the tea, cooled, can scent a linen spray if you like florals.
Go gently
- Use culinary lavender only.
- Strong florals can bother some people — start small.
