LAVENDER ALLY BLOG
The Enchanted Lavender Table
As the season of sun returns and the Lavender begins to bloom, my thoughts run towards tasty and cooling, Lavender scented treats! Wether you are planning an elegant picnic or a field-to-table garden dinner party for friends- here are some mouth-watering ideas for incorporating lavender into your menu, and amazing your guests.
Cooking with Lavender is easy, here are a few pro tips to help you succeed:
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Choose the right kind of lavender - To set you off on the right foot - always be sure to pick a culinary lavender. Culinary lavender will provide a sweet, floral, and slightly minty flavor profile. Typically culinary lavender is produced from English lavender varieties and helps to reduce the risk of an unfortunately “soapy” tasting product.
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A little goes a long way - Like many good things in life, balance is the key. Too much lavender can be overwhelming in the kitchen as it has a very strong flavor profile. It is always easier to add a little extra down the road when you are tasting your dish (if desired) than to try to tame a hefty hand when it comes to this unique herb.
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Culinary companions - Lavender does well in both saovry and sweet dishes. For savory uses - it pairs well with fatty, cream-y dishes - like ice cream, sauces, fatty meats (think: lamb, pork, salmon, etc), butter (brown-butter ohh my!) or cheeses, etc. Even if you are following a non-dairy meal plan - try infusing lavender with coconut cream or nondairy yogurt substitutions in recipes. For sweet preparations - lavender is easy to infuse into sugars (yes, even sugar substitutes like stevia and monk fruit for those watching their sugar intake!), turn into syrups and is lovely in chocolate or cookies.
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Looking for some ideas on how to sprinkle more lavender into your meals? Here is a sample summer-time dinner pary menu to get the creative juices flowing:
A LAVENDER BLOSSOM MENU
Assorted Local Cheeses & Lavender Honey
A colorful wooden board arranged with several varieties of local cheeses, Lavender Honey, crackers,
fresh figs, blackberries, nuts, salty prosciutto and olives.
Peach, Lavender-Rosemary Marinated Feta Salad
A light, summer salad featuring seasonal fresh peaches (or substitute with other fresh fruit), lavender
honey and rosemary marinated feta served over freshy harvested greens.
Pistachio-Lavender-Lemon Crusted Salmon
Sustainbaly sourced salmon with elegant lavender-lemon-pistachio crust paired with parsnip risotto
and rosemary-sented roasted beets.
Dessert
Classic Lavender, Rose, Mint Tea
Earl Gray Lavender Shortbread Cookies or Lavender-Lemon Balm Botanical Popsicles
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June Botanical Popsicles
Recipe: Lavender-Lemon Balm Pop
Serves: 4
Taste: Floral and citrusy
Herbal Actions: adaptagenic, sleep support, anti-inflammatory
Systems Affected: Nervous system, digestive system, skin, immune support
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Ingredients:
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2 TBSP Lemon Balm,
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1 TBSP Lemon Verbena,
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1 TBSP Camomile
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1 tsp Lavender,
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0.25 Lemon, Peeled
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1 cup, blueberries, frozen
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Directions
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Prepare a hot infusion: Pour 4 cups hot water over herbs, berries and citrus peel. Let steep for 30 minutes for a strong brew. Season as needed with stevia, monk fruit, or local honey.
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Pour liquid into popsicle molds. Garnish with additional lavender blooms.
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Let cool in freezer until hard. Enjoy on a hot day!
Recipe: Lavender-Coconut-Cardamom Pop
Serves: 4
Taste: Floral and Creamy
Herbal Actions: Adaptagenic, stress support, anti-inflammatory
Systems Affected: Nervous system, digestive system, skin, immune support
Ingredients:
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2 TBSP Lavender
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1 TBSP Cardamom,
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1 TBSP Ginger, Pieces
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1 TBSP pea flowers / powder (optional*)
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2 cup coconut milk
Directions:
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Prepare a herbal infusion: Pour 2 cups hot water over herbs, spices and coconut milk - stir well. Let steep for 30 minutes for a strong brew. Season as needed with stevia, monk fruit, or local honey.
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Pour liquid into popsicle molds. Garnish with additional lavender blooms.
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Let cool in freezer until hard. Enjoy on a hot day!
Blog and Recipe Written by:
Maggie Gartman, MS RDN
Gardener with Lavender Ally, and Founder of Blue Dragonfly Nutrition & Wellness
Maggie is an integrative and functional nutritionist that specializes in affordable, personalized, and science-based nutrition counseling for adults and families.
For more information reach me at:
A Mother’s Garden - Tended with Love.
This blog is in memory of my very loving mother, my best friend and life long mentor.
My mother was brilliant with herbs. She used herbs for stress management, to heal our familie’s common elements, for seasonal health, and overall immune support. She did not go to any special school for all her knowledge, rather, she was taught from the generations before her. She knew that the simple herbs that we have all around us have are a holistic way to connect with nature. She tended to each plant that she grew with love. When I was growing up, this drove me crazy, in my mind, herbs were just plants. As well, I used to think that I was the experiment child for all my mother’s herbal blends. Ironically now, looking back at everything my mother infused or blended, these were high quality, homeopathic remedies to cure the common cold, sniffles, coagulation, immune support, and many more. Thinking back, I wish I would’ve paid more attention to her concoctions - wether we were sick or needed something to settle a stomach, she knew what to do.. She was a the ultimate medicine woman and loving mother to our village of 9 kids.
For this Mother’s Day, I wanted to share my mother’s favorite drink that she would make from the herbs growing in our back yard garden, Gotu Kola aka Centella asiatica. Gotu Kola, which is native to Asian wetlands, has been used to treat many conditions and is particularly beneficial to the nervous system. It is also used clinically to treat anxiety, mental fatigue, and irritability. People in India drink a blend of fresh Gotu Kola leaves daily to support the nervous system and improve memory. In Asia, they use the leaves of the plants as a stimulant, and an afternoon pick me up.
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Gotu Kola is a funny looking plant which is also known as Pennywort or in Vietnamese (Nuoc Rau Ma). It makes a delicious green juice, which is processed from the leaves and stems of the Pennywort plant. Pennywort Juice is loaded with vitamins and minerals: B, K, calcium, zinc, and magnesium. From an Asian medicine perspective, Pennywort has cooling properties helping the body to balance heat. Pennywort juice is also believed to have many therapeutic and medicinal benefits. I can’t attest to all the healing powers of Pennywort Juice but I love its freshness and how healthy it makes me feel! Some green drinks have a strong, grassy aroma and taste which can be a bit overwhelming. Instead, Pennywort juice has a mild taste and aroma, similar to asparagus. My mom drank Pennywort Juice for as long as I can remember, and she was healthy and sharp as a tack.
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Recipe: Gotu Kola Juice
Serves: 4
Ingredients:
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1/2 lb pennywort (Gotu kola)
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8 cups water
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1/4 cup sugar
Directions
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Transfer the pennywort into a clean sink and fill with cold water.
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Immerse the pennywort in water and swirl gently to remove the dirt from the leaves and stems. Discard any wilted greens. Repeat this washing process 1-2 more times or until the water is clear and free of sediments.
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Add half of the cleaned pennywort into a blender. Add 4 cups water. Blend on Medium speed until the pennyworth is completely broken down.
On our farm, in memory of mom, we make a special tea blend which features the Gotu Kola plant, called Blance Tea.
Balance tea is centered around the protective and balancing properties of Tulsi, or holy basil. Stress and fatigue can cause lightheadedness, forgetfulness, and foggy thinking. Tulsi bring strength, and balance to the nervous system, helping to restore the mental function during and after periods of stress. GoTu Kola promotes mental clarity and brilliance. Balance tea is blended with mint, rose, cinnamon, and cardamom for a delicious and well-rounded flavor profile.
Recipe: Balance Tea
Serves: 4
Taste: spicy and minty
Herbal Actions: adaptagenic, whole body tonic
Systems Affected: Nervous system, digestive system, immune system
Ingredients
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3 parts Tulsi (we use 3 different varieties: 0.5 part Vanna, 1.25 part Krishna, 1.25 parts Rama)
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1 part peppermint
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1 part cinnamon
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1 part cardamon
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0.5 part Rose petals
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0.5 part Gotu Kola
Directions
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To make a hot infusion: Pour 1.5 cups hot water over 2 teaspoon of Balance tea. Steep for 10 to 15 minutes.
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To make a cold infusion: Combine 2 cups cold water and 1-2 tablespoons of Balance tea in a glass jar. Mix well and check to make sure all the tea is saturated. Let sit in the refrigerator or a cool place for at least two hours or longer
Blog and Recipe Written by:
Allison Dao
Owner/Founder Lavender Ally
For questions or more information on our products, reach me at: (770) 584-9188 or info@lavenderally.com
A Mindful Cup - Herbal Teas for Self Care
Learning the art of brewing tea can be a rewarding mindfulness exercise for self care. A tea ceremony is a simple, yet elegant ritual where you get to take a moment for yourself, to hit pause on the stressors of everyday life, and to focus fully on this moment - grateful for being fully present and alive. However, many people feel intimidated by loose leaf teas, and do not know where to start. Today we will explore the wonderful world of herbal teas, learn a master recipe to brewing an excellent cup of loose-leaf herbal tea, and share one of our favorite house teas to give you some inspiration.
Herbal Teas 101
A simple way of thinking about herbal teas, is to see them as blends of various dried herbs and spices. Often herbal tea blends will include a complex mixture of several differnt types of plant material and dried herbs that are blended together for a desired flavor, and/or for medicinal benefits. The herbs themselves are typically plants that are harvested at precise times of the season and time of day. Many herbal teas include the dried, arial parts of the plant such as: leafs (eg. various mint leafs, rosemary, raspberry leafs), and/or blossoms (eg. lavender, calendula, globe amaranth). These herbal tea blends are often gentle in flavor, and respond well when steeped in hot water (hot water infusion). Other tea blends may feature more woody materials such as dried roots (eg. dandelion, ginger), pieces of bark (cinnamon), or woody stems. These parts of the tea often require longer steeping to fully bloom the tea.
As well, herbal teas provide a host of health benefits, they are simple to make, and can be a wonderful addition to your health toolkit. Herbal teas are usually caffeine free and can be a great treat for the evening time or for those trying to wean down on coffee or caffeine.
Zen and the Art of the Perfect Cup of Herbal Tea
Lets dive into a simple, master recipe for herbal tea. These steps can be put to use for almost any-loose tea herbal tea and will help you to relax and tune into the present moment.
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Take a moment to clear off a small space on your kitchen counter where you will hold your tea ceremony ritual.
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Take a deep breath and if possible, open a window and turn down the lights.
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Pull out your tea making supplies: tea cup, tea infuser (tea pot or metal tea infuser or paper tea bag, etc), kettle to boil water, loose-leaf tea, teaspoon.
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Boil your water - listen to the sound of the water boiling.
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Carefully measure out your tea leaves and place into your diffuser of choice. Typically we suggest 1-2 tsp per cup.
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Bour the boiling water over tea and watch the steam dance.
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Take a moment for gratitude.
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Sip your tea and enjoy each and every drop.
Do you love tea? Join us this year for our first annual Tea Parties! Enjoy a variety of teas, infused with our homemade honey and handpicked picked Lavender, while you snack on freshly made finger sandwiches, pastries and desserts. Our farm will be in full bloom and is situated on the valley floor, surrounded by mountains, trees and accented with our brand-new farm stand and gazebo. Bring your "Tea Time" best to revel in the experience and make the most of this picturesque opportunity. Children 5 and up are allowed and encouraged to attend. Groups will be kept small, no more than 15 people. RSVP Only, no walk-ins.
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Recipe: Rose, Mint and Lavender Tea
Serves: 4
Taste: Floral and minty
Herbal Actions: adaptagenic, whole body tonic, anti-inflammatory
Systems Affected: Nervous system, digestive system, skin, immune support
Ingredients: Rose, Mint, Lavender
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Directions
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To make a hot infusion: Pour 1.5 cups hot water over 2 teaspoon of Rose, Mint and Lavender tea. Steep for 10 to 15 minutes.
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To make a cold infusion: Combine 2 cups cold water and 1-2 tablespoons of Balance tea in a glass jar. Mix well and check to make sure all the tea is saturated. Let sit in the refrigerator or a cool place for at least two hours or longer.
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Blog and Recipe Written by:
Maggie Gartman, MS RDN
Gardener with Lavender Ally, and Founder of Blue Dragonfly Nutrition & Wellness
Maggie is an integrative and functional nutritionist that specializes in affordable, personalized, and science-based nutrition counseling for adults and families.
For more information reach me at:
A Beginners Guide to Cooking with Lavender
Welcome to the wonderful world of culinary lavender! Cooking with lavender is a fun and delicious way to expand your relationship with this beautiful plant. Lavender is a very versatile herb, which can be used in beverages, savory dishes, baked goods, and deserts! Today we will explore what makes culinary lavender unique, some delicious cooking ideas, and the health benefits of edible Lavender.
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What is Culinary Lavender?
High-quality, culinary lavender is produced from specific types of lavender cultivars that provide a sweet, non-soapy flavor profile. Most of the culinary lavender plants are types of English lavender (Lavandula angustifolia).
Some of our favorite culinary lavender varieties that we grow here at Lavender Ally include:
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Lavandula angustifolia 'Melissa'
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Lavandula angustifolia ‘Folgate’
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Lavandula angustifolia 'Munstead'
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Lavandula angustifolia Betty’s Blue
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Lavandula angustifolia ‘Royal Velvet’
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Lavandula angustifolia Dwarf White
In addition to the type of lavender, the timing of when it is harvested is essential. Culinary lavender is ideally harvested when the buds are full, and right before the plant is about to go to flower. After harvesting, the lavender buds are removed from the stems and leaves, and carefully sifted and cleaned for use in the kitchen.
Culinary Lavender Lore.
Several parts of the Lavender plant can be used in cooking. The flowers or buds are the most commonly used part of the plant in food and beverage preparations. The buds can be used fresh and/or dried. Note: If you are using dried, be sure to use half of the amount as dried. When cooking with Lavender, it is important to remember that a little goes a long way! Lavender has a strong, robust flavor that can be overpowering if using too much. There are also many unique ways to use the leaves and stems- such as in teas or soaked and added to the grill for a smoky lavender accent flavor.
Try to select Organic or organically grown (not certified) growers whenever possible for edible products. For culinary lavender, it is important to know if any pesticides or sprays have been used in the plant cultivation - as you do not want to ingest these chemicals.
Lavender has a sweet, yet LOUD flavor that provides a unique touch while cooking. It is a very adaptable herb to play with in the kitchen. Lavender is a Mediterranean herb that pairs beautifully with mezze, provincial or even some Arabic dishes.
Lavender is wonderful in baked goods - such as shortbread, scones, or other cream/butter-based recipes. For savory cooking ideas, try a little Lavender in marinades, when making specialty salts, or with roasted potatoes.
Pairing Ideas:
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Try pairing Lavender + rosemary
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Try pairing Lavender + stone fruits (peaches, plums, cherries)
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Try pairing Lavender + salt + chicken or lamb
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Try pairing Lavender + berries (blueberries, raspberries, strawberries)
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Try pairing Lavender + ice cream
Herbal Health Benefits
From a health perspective, Lavender has many applications for stress related conditions, as well as, for its antibacterial and antifungal properties. In a medical setting, a standardized preparation of a steam-distilled Lavender oil, known as Silexan, is being studied for effectiveness and safety. Lavender is regularly enjoyed in foods and is considered safe and well tolerated for most people. Some people may notice stomach upset (diarrhea or constipation), headaches or possibly some skin irritation with Lavender products. It is always a good idea to check in with your healthcare provider regarding any herbs or supplements used for possible medication interactions and safety.
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Stress Support: Those struggling with anxiety and/or depression may find the calming effects of Lavender therapeutic. For stress management, you might find Lavender teas, or lavender oils helpful.
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PMS/ Menstrual Cramping: Those struggling with menstrual pain may find that lavender oils can help to reduce pain symptoms.
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Acute Pain: Some patients struggling with pain may find lavender oils supportive. However, talk with your provider about using it prior to any surgery.
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Recipe: Lavender-Chocolate Mint Lemonade
Serves: 6
Ingredients:
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4 cups water
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1 cup Lavender Honey (Lavender Ally)
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2 TBSP** dried Culinary Lavender buds (Lavender Ally)
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1 cup lemon juice from freshly squeezed organic lemons
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6-8 stalks, fresh Chocolate Mint (use the stems too!)
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Lavender sprigs - garnish
Directions:
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Prepare the Lavender-Mint syrup: Add Honey, Culinary Lavender, and water to a medium saucepan. Turn up the heat to medium-high and bring to a boil. Turn off the heat and let it steep for ~ 15 minutes.
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Rub the mint leaves and stems between your hands to gently crush. Add to the lavender syrup and let steep ~ 5 minutes.
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Pour lavender syrup liquid through a prepared fine colander or cheesecloth into a large pitcher or mason jar. Add the fresh lemon juice and garnishes of your choice (fresh mint stems, lavender stems, herbal ice-cubes, etc).
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Serve over ice and enjoy!
**Note: You can use fresh lavender flowers during the flowering season! Plan to substitute 4 TBSP fresh flowers for the dried lavender buds.
Blog & Recipe written by:
Maggie Gartman, MS RDN
Gardener with Lavender Ally, and Founder of Blue Dragonfly Nutrition & Wellness
Maggie is an integrative and functional nutritionist that specializes in affordable, personalized, and science-based nutrition counseling for adults and families.
For more information reach me at:
www.bluedragonflynutrition.com
bluedragonflynutrition@gmail.comv
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Parsley, Sage, Rosemary and Thyme: Culinary Herbs 101
Culinary herbs are beautiful, and flavorful kitchen companions for any home chef. At first, starting to cook with culinary herbs may seem intimidating, but do not worry, they can be very fun and easy to use. Today we are going to explore some exciting anti-inflammatory health benefits of culinary herbs, learn some simple strategies to use them, and master some classic food pairings from around the world.
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Anti-Inflammatory Health Benefits + Culinary Herbs
Herbs and spices are full of unique aromatic components that provide amazing flavors, as well as, a whole host of health benefits. In the health and wellness world, culinary herbs are revered for their powerful anti-inflammatory properties. Chronic inflammation has been linked to many dangerous, and wide-spread health conditions: from Type 2 Diabetes, to Heart Disease, Cancers, Metabolic Syndrome and more. You can actually measure your inflammation status through simple blood testing, using bio-markers - such as: C-Reactive Protein (CRP), Interleukin 6 (IL-6) and Tumor Necrosis Factor (TNF).
The foods we eat can play a big role in your inflammatory status, and these effects can be found even a few hours after a single eating event! In general, a whole foods eating pattern, rich in: vegetables, fruits / berries, fiber-rich foods, nuts / seeds, and plenty of herbs and spices has been found to help improve your inflammatory profile! These foods are rich in a variety of antioxidants, unique plant compounds, and provide simple and cost effective ways to support your overall health.
Getting to Know Culinary Herbs
Culinary Herbs are made from various parts of plants, and are often categorized into woody or soft herbs. Herbal flavor and intensity can vary widely throughout the growing season - so start to tune in and notice how they taste at different times in the year.
Woody herbs include classics like: thyme, sage, rosemary, marjoram, oregano, lavender and more. These may require a little more time to process as you are working to remove the leaves from the stems (in most uses). Woody herbs are often added towards the beginning of cooking, such as while you are softening onions, to allow flavors to fully develop. The flavor of many woody herbs can be very strong - so a little goes a long way! Note: Be sure to save the woody stems - as they are a great addition to soups and stocks!
Soft herbs include favorites like: basil, parsley, cilantro, chives, and mints. These often have to be treated with more care in handling as they are quite delicate, and may have special storage needs. For example, basil will turn brown (oxidize) when bruised or in cold conditions. Instead, try storing basil at room temperature in a plastic bag with holes for oxygen exchange. In general, soft herbs make amazing herbal sauces, pestos, and garnishes. They are often added towards the end of cooking.
Some classic examples of soft herb uses are an Italian basil pesto, or a South American chimichurri. These herbs respond well to processing in a mortar and pestle. As well, do not forget about the stems! The stems are full of flavor and can be used too! For example, try chopping cilantro stems and adding them to a stir fry, or save basil stems and add them to a summer vegetable soup stock.
When you are building out your home herb and spice collection, below is a list of common and multi-use herbs to get comfortable with and to have on hand. They store best in sealed jars in a cool, dark location away from heat. When you get more comfortable, each herb comes in many unique varieties to play with. For example, try experimenting with Greek Oregano vs. Cuban Oregano is your favorite dish and try to notice many new dimensions of flavor.
A Herbal Shopping List:
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Rosemary
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Mint
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Thyme
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Parsley
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Chives
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Oregano
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Bay Leaf
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Lavender
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Sage
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Marjoram
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Fennel
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Tarragon
Fresh vs Dried
Herbs are often available fresh or dried in most farmers markets and grocery stores. If you would like to substitute fresh for dried herbs in our favorite recipe - a good rule of thumb is to plan to use 3x as much fresh herbs for dried in recipes. Dried herbs are often added sooner in the cooking process, and dried herbs added towards the end.
Culinary Companions
As you get comfortable cooking with herbs, try experimenting with their use in both savory and sweet dishes! In general, when you are learning to cook with herbs, pair high intensity herbs (eg. rosemary, oregano, etc) with stronger flavored dishes/proteins (eg. lamb, oily fish,etc). As well, choose lighter flavors (eg. chervil) for lighter dishes (eg. vegetables) so they do not get overpowered. If you are just getting started, here are a few timeless culinary herbs and preparations to master so that you can learn to use them with ease.
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Herb de Provence: A fabulous herb blend from the south of France, typically made from: rosemary, lavender, thyme, savory, sage, marjoram, bay leaf, basil, fennel seed. This herb blend is fun to make and is a staple in most any kitchen. Try sprinkling it into a fresh chevre for a beautiful and fragrant cheese plate addition. This blend is wonderful in marinades or spice rubs for poultry and lamb dishes. Herb de provence is also great with vegetables.
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Bouquet de Garni: Bouquet de Garni is a culinary technique where you bind together a mixture of fresh and/or dried herbs (and sometimes spices) in a cheese cloth bundle to add to your dish while cooking. This allows the herbal flavors to immerse into your dish without the herb pieces floating around - and it can easily be removed before serving. This is a timeless way to add flavor to any soup, stew, casserole, vegetables or bone broths. Classic French kitchens will often sneak in: parsley, bay leaf, rosemary, and thyme - with fun variations like: juniper berries, fennel, tarragon, etc.
Recipe: Herbal-Honey Marinated Feta
Serves: 6
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Ingredients:
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6 oz block of Local Feta (Try Local: by George F3TA!)
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2 cup Lavender Honey (Lavender Ally)
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2 TBSP Herb de Provence (Lavender Ally)
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1 large pinch sea salt
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1 large pinch cracked blackpepper
Directions:
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Drain the feta in a colander and cut or crumble into bite sized pieces.
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Mix together the honey, herb de Provence, salt and pepper.
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Drizzle the herbal honey over the feta and let marinate for 20 minutes.
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Serve on a mixed greens salad, add to flatbread, or try baked for a unique treat!
Blog & Recipe written by:
Maggie Gartman, MS RDN
Gardener with Lavender Ally, and Founder of Blue Dragonfly Nutrition & Wellness
Maggie is an integrative and functional nutritionist that specializes in affordable, personalized, and science-based nutrition counseling for adults and families.
For more information reach me at:
www.bluedragonflynutrition.com
bluedragonflynutrition@gmail.comv
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LAVENDER LOVE RECIPE
Lavender is a wonderful addition to your home spice and herb collections!
This beautiful herbaceous plant grows well in temperate, Mediterranean climates around the world. It like lots of sun, good circulation and struggles with too much moisture and damp roots. For culinary grade lavender, English lavender varieties tend to be best.
In the kitchen, a little lavender goes a long way! Too much, and you
can create a “soapy” effect.
Lavender can be enjoyed in both sweet and savory dishes. For sweet
lavender treats thing: baked goods, beverages, ice creams, fruit dishes,
and preserves. If you would like to try your hand at a lavender-infused
savory dish, it works beautifully with game birds, lamb, savory hears
like rosemary and thyme, and vinaigrettes.
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Lavender & Thyme Balsamic
Makes 6 Servings (Vegan)
Ingredients:
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1 tsp honey, local
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1.5 cups balsamic vinegar
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1 fresh lemon, juiced
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1 TBSP fresh lavender leaves
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1 TBSP fresh thyme leaves
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3 TBSP Extra Virgin Olive Oil
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Salt & pepper (to taste)
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1 fresh lavender buds
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Lemon zest (optional)
Directions:
In a small saucepan over medium heat – add your honey and warm it until it begins to bubble. Add the fresh lavender and balsamic vinegar. Bring temperature to simmer and cook for 10 minutes until it has reduced by half. Remove lavender balsamic from heat.
Strain the balsamic. Wish in the olive oil, lemon juice, thyme, and season with salt and pepper. Finish with lavender flowers and citrus zest (optional).
Serving ideas:
• Enjoy as a simple weeknight salad dressing!
• Toss with boiled new potatoes for a floral take on a potato salad.
• Use to marinate chicken breasts and bake with lemon slices.
Blog & Receipe written by:
Maggie Gartman, MS RDN
Gardener with Lavender Ally, and Founder of Blue Dragonfly Nutrition & Wellness
Maggie is an integrative and functional nutritionist that specializes in affordable, personalized, and science-based nutrition counseling for adults and families.
For more information reach me at:
www.bluedragonflynutrition.com
bluedragonflynutrition@gmail.comv
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BLOG: A Quick Guide to Growing Lavender at Home
Even if you do not have the greenest of thumbs, lavender is an easy, introductory plant that makes an excellent addition to any home garden. Lavender is a mediterranean, herbacous plant that comes back every year. It has very minimal water needs, and thrives in hot, dry climates such as our beautiful Pacific Northwest. These plants can spread to 2-3” wide and tall, and can live for 8+ years! Wether you are new to growing lavender or have a serious lavender addiction going on - here are a few tips on how to cultivate healthy and bountyful Lavender pants at home.
Step 1: Selecting your plants
There are hundreds of different varieties of lavender to choose from - from beautiful coral pink blossoms to velvety, dark-blue hues. Lavender types range from English Lavenders, French Lavenders, Spanish Lavenders and hybrids - which often have slightly different growing needs. When it comes to selecting your Lavender plants, often it is helpful to do some pre-planning to help to narrow down your choices.
Here are a few questions to consider when you are getting started:
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Where you are going to place your lavender? (Container, in-ground, raised-bed, inside?)
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Timing of the blooms? (early spring, late spring, early summer, late summer)
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Usage (craft, culinary, aromatherapy)?
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Colors wanted? (pink, purple, blue, yellow, white)
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Climate? (humid? zones?)
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Preference on type of lavender? (English lavender? French Lavender? Spanish? Hybrids?)
Step 2: Prepare Your Site
Lavender enjoys the heat and does well when planted in full sun. This beautiful herb is a water-wise plant, as It does not need a lot of water when it is established. However, after planting and with nursery starts, you will want to water regularly until the plant is well rooted. Due to its low water needs, this plant does not like too much moisture. Therefore, if you have clay soils or live in an area prone to flooding you may need to amend your soil with sand, granite and/or additional organic matter such as compost to help your plants thrive. Lavender grows optimally in slightly alkaline soils, pH of 6.5-8.0. If possible, it is always a good idea to get a soil test taken to better understand your soil health and pH.
When you are ready to get your plant into its’ new home follow these easy steps:
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Dig a suitable hole - generally around twice as wide and deep as the plant root ball.
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Spacing, Spacing - Plan ahead to give your plants plenty of room to grow - measure 12-18” spacing between plants or up to 36” for larger varieties.
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Planting Timeline - Plant lavender in spring after last frost date in your area. Hardiness zones: 5-11.
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Prune for the Best Blooms - Lavender benefits from regular pruning. Plan to prune back your plants in early fall after the flowers have finished blooming. When pruning, cut the plant back deeply - up to â…“ of the total plant size - just do not cut into the woody stems.
Lavender Variety Spotlight: Royal Velvet
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Lavender Variety Name: Royal Velvet
Botanical Nomenclature: Lavandula angustifolia
Bloom: Late Spring to Early Summer
Usage: Excellent for craft; Good for Culinary
Colors: Dark, Navy blue
Farm Notes: We love using this special variety in wreaths or in our teas!
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Blog written by:
Maggie Gartman, MS RDN
Gardener with Lavender Ally, and Founder of Blue Dragonfly Nutrition & Wellness
Maggie is an integrative and functional nutritionist that specializes in affordable, personalized, and science-based nutrition counseling for adults and families.
For more information reach me at:
www.bluedragonflynutrition.com
bluedragonflynutrition@gmail.comv
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