Three ways to use lavender

Danielle French’s 3 Ways to Use Lavender

Lavender is an herb and we grow it in abundance here on South Pound Farms.

It’s in the kitchen garden with other herbs but it is also in all the flower gardens all around the property, particularly at the edges forming a lovely border. Our bees love it and I’m sure it’s one of the reasons our honey is so delicious! Lavender has culinary uses, but I prefer its fragrance for lotions, oils, or simply to keep dried in my bedroom.

If you are lucky to have your own garden, you will no doubt have your own favourite uses – it may be simply to let it grow and give pleasure as you go out and look at your garden. There are many ways to enjoy lavender – purchasing essential oils, soaps and lotions. Here are few of my favourites.

Dried bundle

I like to use a dried bundle simply bound with twine and leave it next to my bed, hanging in my closet or in my office. I love catching the scent and I find it calming. Lavender does have essential properties to help with insomnia, depression and just having it nearby eases restlessness.

Lavender syrup

This is a great all-purpose syrup that keeps for a month in the refrigerator. Use it as a basis for cocktails or lemonade. Lavender is strong! So do not overdo this – less is more.

1 tablespoon dried lavender or 3 sprigs fresh
1 cup sugar
1 cup water

Bring water and sugar to a boil and add lavender. Let boil for 2 minutes and remove from heat. Let the mixture steep for 3-4 hours and strain. Keep in a glass jar in the refrigerator.

Danielle French

Lavender Gin Fizz

1/2 ounce (1 tablespoon) lavender syrup
1 1/2 ounce good quality gin
soda water
mint leaf for garnish

Fill a glass with ice. Pour the syrup over the ice add gin and fill with soda water. Add a mint leaf for garnish.

Cookies or Tea

Add 1 sprig or 1 teaspoon of dried lavender to a cup of boiling water and let steep for tea or add 2 teaspoons crushed lavender to your favourite shortbread recipe.

Danielle French
Danielle French

About Danielle French

I founded South Pond Farms in 2008. The property is on the Oak Ridges Moraine in the traditional territory of the Anishinaabe Mississauga. South Pond started as a small food delivery business making fresh prepared meals from ingredients in my garden. Together with my family, we restored the barn, the iconic heritage silo and the land to become a destination for authentic culinary experiences, weddings, celebrations, workshops. Inspired from the farm, I also create a line of culinary products and gifts.

In 2021, I was ready to move away from the farm. As much as I loved the land and the country, it was time to let someone else bring their passion to what we had created. My new home is in Peterborough, Ontario where I’m taking some time to write, contemplate next steps, train my dogs, blog about recipes and interesting explorations and unpack!

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Posted on Wednesday, August 12th, 2020
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