24
Jul
The Sweet Smell of Lavender
stored in: General Postings

The color, fragrance and style of this much loved herb inspired an afternoon outing for Jenny and I.

A hazy Sunday afternoon provided just the right backdrop for a stroll amongst the lavender field at (Craney Nook Farm, 94 Tower Road, Henniker, NH)  to gather some organicly grown lavender for all kinds of projects.  We had a great time driving straight up the mountainside next to Pat’s Peak ski area to discover a tranquil and beautiful meadowed paradise that made me dream of what it might be like to visit Switzerland.   

A small stand was set up with a pile of scissors for clipping and some baskets for gathering these fragrant stems.  Jenny and I grabbed some tools and walked amongst the plants gathering tall and healthy blooms of Lavender Munstead… the likes of which I hadn’t seen since visiting my dear herbalist friend Emelie Tolley at her Long Island home in the Hamptons more then 10 years ago. 

Jenny’s basket attracted a honey bee which was just fine since we’ve heard so much about the bees and their disapperance from the landscape.

 

 

 

 

 

 

Back at the studio I couldn’t resist a more intimate study of the flowers… a powder like finish with brightly colored profusions of intense blue/purple.  The fragrance is dense and rich and our car will never have such a fragrant appeal again. (Tip: fill a muslin bag with dried lavender flowers and hang in front of the the car air vent)

To make lemonade we coarsly chop the blooms and make a sugar syrup infusion.  The light around the chopped flowers is luminous and glowing. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Freshly made lavender lemonade was on hand at the farm and we enjoyed it so much we made our own version back at the studio.  I reduced the sugar in this recipe and you may want to add even more water for a lightly sweetened version.

 

 

 

 

 

 

 
Lavender Lemonade
 
  • 2 1/2 cups water
  • 1 cup sugar
  • 1/4 cup lavender leaves, chopped
  • 2 1/2 cups water
  • 1 cup lemon juice
  • Ice cubes

Preparation:

First, heat the first measures of water and sugar to a boil until the sugar dissolves. Add lavender and let the mixture cool to room temperature. Strain out the lavender. In a pitcher, add lavender infusion to second measure of water and lemon juice. Stir and add more sugar to taste. Chill and serve lemonade over ice.
Serves 6-8
 
We had made these delicious lavender cookies for a photo shoot nearly ten years ago and couldn’t help but make them again… they are a delicate and crisp butter cookie that are enlivened with the subtle taste of fresh lavender and the rich and smooth nuance of dark chocolate.
Lavender Cookies
1 cup of butter
1 cup super fine sugar
1 egg, lightly beaten
1 1/2 cups self rising flour
1 tablespoon freshly chopped lavender flowers
1  1/2 cup dark chocolate, melted
Preheat oven to 350 degrees.  Line a baking sheet with non-stick paper.  Cream the butter with the sugar, add the egg and mix.  Add flour and contiue mixing.  Once combined, add lavender flowers.  Place small teaspoonfuls of the dough on the baking sheet leaving room for cookies to spread.  Bake for 15 to 20 minutes until cookie edges are a crispy brown color.  Cool for 20 minutes on wire rack.  Melt chocolate and dip one side of cookie into the melted chocolate.  Return to cooling rack and let cookies  dry until chocolate has hardened.

We used leftover chocolate to make lavedner bites.  Use a silpat muffin pan and mix a tablespoon of lavender blossoms to 2 cups of melted chocolate.  Fill cups and let harden.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I made a small topiary that fit nicely in an antique cold cream jar….

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

and worked on a promotional card for the future.  My assistant placed the lavender in an antique piece of lab glass and I couldn’t resist how beautiful it looked in this simple and casual arrangment.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Check you state farm bureau for farms in your area that sell “cut your own” flowers or purchase dried organic blossoms to  try the recipes above.  I would love to hear about your lavender ideas.  Best, Matthew

 

 

 

 

 

 

 

 

 

 

 

 

5 Responses to “The Sweet Smell of Lavender”

  1. Karin Says:
    July 25th, 2008 at 11:37 am

    Love the photos! Simply gorgeous. Matthew you are amazing wtih all your tips, tricks, recipes, photos! Love it!

  2. Linda@ Restyled Home Says:
    July 28th, 2008 at 4:52 pm

    Love all the ideas!! Does lavender taste good? I have never gotten up the courage to actually taste edible flowers…I really need to stretch my mind a bit!
    Now, how do I get my husband to take me to a lavender farm…?!

  3. Cheryl Sargis Says:
    August 27th, 2008 at 8:16 am

    Love these fantastic ideas! I feel like I just walked through the meadow myself. Thanks for sharing.

  4. Amy Veilleux Says:
    June 2nd, 2010 at 10:11 am

    Matthew,
    Just wanted to thank you for this beautiful posting. I’m glad you enjoyed your visit to our farm.

  5. Judith Godfrey Says:
    July 11th, 2010 at 2:05 pm

    Matthew,

    Just returned from the beautiful lavender farm today but had seen your posting of ‘08 before going. And I’m quite sure you must be related to Chris Meade, author of the “Herbs” book with Emelie Tolley which I’ve owned and enjoyed for over twenty years! And now to find out that you live basically ‘down the road’ from me!

    Thanks for your beautiful pictures and recipes of and for lavender.

    Judith

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