Lavender

Lavandula species

When I was young I would take baths with Lavender, then Yardley came out with Old English Lavender & I used it for years.   In New Orleans a few years ago I picked up a bar of soap imbedded with many many lavender heads, I keep it in my linen closet and love to open it up, esp. on hot days.  So you may guess I am sincerely hoping that my lavender plants live.  They are susceptible to rot, especially in Zone 9 & 10 (I live in 9).  But it seems to be doing ok right now.

Lavender is a perennial and can grow 1 to 2½ feet tall and the same width.  It likes FULL SUN and average, light, well drained soil.  I takes low to medium water and does rot.  It is drought tolerant, DO NOT overwater.  Make sure that your mulch doesn't touch the crown of the plant.  It is difficult to grow with seed.  It's range is Zone 5-8 and you should still then have a raised bed.  Fungus will attack in the summer, but you can combat this by putting sand around the base of the plant.  It blooms in late Spring & Summer & keep the browned foliage clipped. 

This book has helped me a lot & it was easy to understand - and from it I borrow the following recipe.  There are all kinds of other great herb books.  One I want is about growing herbs in Florida.  Maybe I will get that one this weekend.  Check out your local library!

Lavender Ice Cream

1 1/3 cup milk
¼ cup honey
4 sprigs fresh lavender
2/3 cup sugar
2 Tbsp. all purpose flour
1/8 tsp. salt
2 large eggs, beaten
2 2/3 cups half-and-half
1 tsp vanilla extract
Garnish:  fresh lavender flowers

Combine milk & honey in a heavy saucepan, stirring well;  add lavender springs.  Bring to a boil over medium heat, stirring constantly; remove from heat, cover, and cool completely.

Combine sugar, flour, and salt in a bowl;   stir well. Remove lavender from milk mixture; gradually stir in sugar mixture.   Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture is thickened and bubbly.

Gradually stir about one-fourth of hot mixture into beaten eggs; add egg mixture to remaining hot mixture, stirring constantly.  Cook 2 minutes, stirring constantly.  Remove from heat and cool.  Cover and chill thoroughly.

Stir in half-and-half and vanilla.  Pour mixture into a 2-quart hand turned or electric freezer.  Freeze according to manufacturer's instructions.

Pack freezer with additional ice and rock salt, let stand 1 hour before serving.  To serve, spoon into individual dessert dishes.   Garnish, if desired.  Yield:  about 1½ quarts.

Go on now, grab you a few sprigs of that lavender, run a nice hot bath, throw the lavender into the water, grab you something to drink and a book & take a few minutes for yourself!  (I can't wait till I have my master bath w/Jacuzzi tub & my home grown lavender with a view of our ponds), what more can you ask for!

Click on the lavender to get back to the herb garden!

All Rights Reserved ©1999 Karrel Buckingham All Rights Reserved.