Homegrown Lavender Syrup

People either hate the taste or love it. It's either soapy or the perfect herbal addition to your drink or baked good. It's lavender and welp, I'm a big fan.

I've been growing English lavender for over four years now with the intention of harvesting it. I love having it in our herb garden for the pollinators and smell but the big winner, in my book, is multiple harvests throughout summer and the ability to cook with it. Scones, lemonade, cakes--lavender can be used in a plethora of ways!

This simple syrup recipe is my tried and true fav. I've played with additions over the years and think the sea salt with local honey complement the lavender just so. If you're a fan of lavender, give this recipe a go and tell me what you think!

Growing, Harvesting, and Drying Lavender

1. Pick an English lavender plant if you're looking for a traditional lavender flavor. Lavender loves sunlight and is quite drought tolerant so ensure it's placed in full sun and watered sparingly.

2. Once your lavender has flowered, harvest quickly before buds have opened or turned brown. Cut where the flower stem is level with the plant's leaves.

3. Tie your lavender, using twine, into small bundles and hang upside down in a cool, dark room.

4. After 2-4 weeks, check your bundles. If the flowers feel dry and brittle, they're ready!

5. Remove the flower buds off of the stem by holding the stem upside down over a bowl. Using your thumb and pointer finger, run your fingers down the stem releasing the buds into the bowl below.

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Lavender Simple Syrup

Ingredients:

1/2-3/4 cup of Dried Lavender

1/2 cup of Sugar

1 cup of Water

Pinch of Sea Salt

2 Tsp of local honey

Instructions:

1. Bring 1 cup of water to a boil in a saucepan on your stove.

2. Once water is boiling, add your sugar, sea salt, and honey. Whisk gently until additives dissolve.

3. Add lavender buds (I prefer 3/4 cup for a stronger flavor) to your saucepan and remove from heat.

4. Steep for two hours.

5. After two hours, pour the syrup through a fine mesh strainer into a glass jar. Store in the fridge for up to two weeks.