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 2� 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
� 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 1� 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.

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