Lavender syrup

Lavender is one of my favorite plants … it’s an herb, it’s a flower, it’s a perennial, it’s a mosquito-repellent. It’s Mediterranean, and makes me think of our trips to Rome, Spain and France. If I close my eyes and walk through the lavender in our gardens, it transports me back to some of my very favorite memories with my very favorite people. Growing and caring for lavender is very easy, and best of all, now is the time to plant it! I discovered through trial and error (which I probably could’ve asked about) that it’s best to leave the lavender as it is in the fall, rather than trimming it back for the winter. If you trim it back, it’s done. Kaput. But if you let the branches and leaves get dried and dead looking, surprisingly, they green-up in the spring. Lavender is great for clipping and bringing inside, and either enjoying in a vase with water or letting it dry. Once dry you can sew it into eye masks or add it to potpourri (that’s old school). Or, if you’re like my son, make lavender syrup for coffee and to drizzle over vanilla ice cream. I also like a dash of it in a glass of Prosecco. 🙂

Lavender syrup:

Clip a handful of lavender leaves and flowers (equal parts of both). In a saucepan, add 1 cup water, 1 cup sugar and the lavender, and bring to a boil. Stir it regularly until the sugar dissolves (about 4 minutes), then turn it off and let it steep for half an hour. Pour into Ball jars or pretty glass containers through a strainer, and let cool completely. It’ll last for about a month in the fridge, so I find it’s better to make it in small batches so it doesn’t mold before I can use it all.