Easy Herbs: 9/15: Lavender

Fifteen Easy Herbs
No. 9 Lavender
The blossoms can be purple, rose, purple-blue, lavender-blue, violet, pink or white. Most commonly valued for its aromatic properties in the perfumery industry, for cosmetics, & lotions, the blossoms of lavender are also the parts of the plant most used in culinary preparations. (The leaves are edible, but bitter.) Lavender is big in England and France, but for the local lavender experience check out the Pend Oreille Lavender Festival, July 7 & 8 in Cusick, Washington. Also try Lavender Fields Forever, Mountain View Ranch in Athol, Idaho in July. There are lavender festivals in Western Washington, Western Montana and beyond.
How to grow it:
A sunny sandy spot will do. In hard winter areas, cover with a deep mulch of leaves and pine straw; the plant may require severe pruning in early spring. Linda Ours Sago in Dooryard Herbs, advises settling your newly purchased lavender plant on the south side of a large rock. The rock will hold the sun’s warmth and serve as wind protection.
How to eat it:
Lavender jelly sounds nice, lavender mint iced tea—all veddy veddy proper sweet things a proper lady would make with her English lavender. The French use lavender as a savory herb.
Next herb: Truly Greek Oregano.

Herbes de Provence
Close your eyes, sprinkle Herbes de Provence on an onion tart, take a bite, and feel the sensuous sunshine and warm Mediterranean breeze of southern France. If you don’t live in Provence, name your herbs as you please: call it your own, such as “Herbs de Inland Northwest” or “Herbs de Virginia?”, and pack the mixture in tiny spice jars as gifts for friends who like to eat. If you are using fresh herbs from your garden, harvest them in the morning after the dew has evaporated, and the leaves are not wet. If they are dusty and you must wash them, allow them to air dry. Wrap in paper towels, and nuke them on full power for 1 to 2 minutes.

4 tablespoons dried thyme leaves
2 tablespoons dried winter savory leaves
2 tablespoons dried lavender flowers
2 tablespoons dried rosemary leaves
2 tablespoons crumbled dry bay leaves
1 tablespoon ground cloves
1 tablespoon ground nutmeg
1 tablespoon dried orange peel

Whizz all ingredients in a coffee grinder. Store in a tightly covered jar. Use to flavor sautéed vegetables or sprinkle on an onion tart (French pizza).
Hint: To clean the coffee grinder after herbs or spices, whizz some granulated sugar in it.