Lavender!

I love May because the lavender is in full bloom!  How can one resist the lovely purple shades and the nice light fragrance?

The Lavender Flower

by Lady Lindsay

"Lavender grey, lavender blue,

Perfume wrapt in the sky's own hue;

Lavender blue, lavender grey,

Love in Memory lives away.

Lavender grey, lavender blue,

Sweet is remembrance if love be true;

Lavender blue, lavender grey,

Sweeter, methinks, is the love of to-day"

This field of lavender grows by Senanque Abbey in Provence, France, for which Provence lavender is named.

Lavender serves as a landscape item for its beauty and ability to stand heat and drought--it is such a lovely addition to this garden

Drying is easy--cut, tie and hang to dry!

Have you ever cooked with lavender?

Well, here is a sweet recipe for a hot summer day that will refresh your palate!

Lavender-Infused Sangria (by Chef Sibby Barrett of Onion Creek Kitchen)

Yield 1.5 quarts

l large orange, sliced

l sliced lime

1sliced lemon

Lavender syrup (recipe follows)

1/4 cup good quality brandy

1 bottle red wine

1 bottle club soda or ginger ale

Lavender Syrup Recipe:  1 cup water, 1 cup sugar, 2 Tablespoons of dried culinary lavender buds--bring water and sugar to a boil and stir until dissolved.  Remove from heat, add lavender buds.  Cover and allow syrup to stand for one hour.  Strain into glass container, cover and keep refrigerated for up to a few weeks.

to make Sangria:  In large glass pitcher, combine fruit slices; add brandy, Lavender syrup and wine.  Stir to blend well.  Refrigerate until well chilled about 2 hours or so.  When ready to serve, fill wine glasses with ice and fill glasses 1/2 to 2/3 full of sangria mixture.  top with desired amount of club soda or ginger ale.  Add fruit slices to glasses and enjoy!

There are many ways to enjoy lavender in food dishes--it's just not to look at and smell!