Although when lavender is mentioned visions of sweet smelling cachets, perfumes and oils come to mind, lavender is an herb….and….a very tasty one at that. The use of the lavender herb as an aromatic or medicinal herb has been common throughout history.

Recipes for healing and perfumes were passed on through the generations in written documentation or oral lessons on usage and applications of this very aromatic herb. In early history, the lavender herb was only grown by royal families and in monasteries. Tutankhamen’s tomb is said to have jars of a mixture that smells like lavender and during that time period lavender was used in embalming methods. However, let’s consider using this fragrant herb for culinary purposes.

Lavender (Lavandula) is a member of the mint family and can easily be substituted for rosemary in recipes. Usually the leaves and the flowers of the bush are used as the stems can be hard and woody. The lavender herb may be brewed into a tea to alleviate headaches, relieve stress and depression and aid in sleep. Drinking a cup of lavender tea before bed can be very beneficial.

In culinary applications usually just the buds and flowers are used adding a bit of a sweet and elegant flavor to dishes. Lavender syrup made by boiling water, sugar and lavender flowers may be used in ice teas, lemonades, mixed with fresh berries or poured over cakes. The lavender herb added to butter creates a delightful topping for biscuits or sweet breads. Lavender may also be added to scone, coffee cake, pound cake for a sweet flavor, or in potato, meat and eggs dishes for a more elegant taste. Paired with a goat cheese, the lavender herb will add a new dimension of flavor. There are also many external uses for lavender, including extracting oils for perfumes, natural mosquito repellent and was even used during war time to dress wounds. Lavender is difficult to cultivate indoors, but drying the lavender herb for storage will keep plenty on hand for culinary purposes. Lavender is an excellent herb to grow in an herb garden, not only for the beautiful fragrance – but also for its many uses, so experiment – create your own culinary delights!

Sandra is a gardening enthusiast, and enjoys helping others get the best out of their herb gardens. Her newest boo teaches gardeners everything they need to know about starting, maintaining and getting the most out of their home herb garden. For more great tips on home herb garden, visit http://www.secretstogrowingherbs.com

Article Source:http://www.articlesbase.com/gardening-articles/did-you-know-you-can-eat-lavender-1646885.html

Did you know you can harvest and freeze your own herbs?

You have planted an herb garden, watered it, and watched for the seed to break their way through the earth. You have wished for rain, wished for sun, celebrated when the leaves formed on the herb plants and they flourished under your tender care. Now the beauty of the herb plants and the delightful aroma of the herbs surround you. It is time to harvest what you have sown….and….preserve the fruits of your labor.

Freezing garden herbs is a quick and easy method of preserving herbs for future use. Drying herbs with low moisture content, such as parsley, cilantro or dill, is an efficient method of preserving herbs but for some herbs with higher moisture content, such as basil or mint, freezing may be a more optimal solution for preservation. Dried herbs are more concentrated in flavor and adjustments in portions should be made when substituting dried herbs for fresh herbs in recipes. However, frozen herbs may be substituted for fresh herbs in the same portion as the recipe dictates.

To freeze garden herbs once they have been harvested, place the herbs in a bowl of clean water in which 2 tablespoons of water have been added. The salt will remove any insects without damaging the plant. Let soak for about 5 minutes. Remove any remaining water from the herb by patting dry with paper towels or spinning in a salad spinner.  When excess water has been removed from the herb, space the herbs on a baking sheet lined with parchment or wax paper, allowing plenty of room so they are not touching. Place the sheet in the freezer until frozen solid. When the herbs are frozen, store in a plastic storage bag in the freezer. Freezing in this method will allow the herbs to remain separated for easy measuring. Herbs may also be placed in ice cube trays, covered with water and frozen into cubes. This is a great method for adding herbs to soups or stews, just drop an “herb cube” into the pot!

Each type of herb will have its own best method of preservation, whether it be drying, freezing or preserving in vinegar, salt or oil. Research the specific type of herb you are preserving to ensure correct preservation method that will produce the best results for those precious herbs you nurtured and cultivated all summer long – and enjoy your harvest on a cold winter day!

Sandra is a gardening enthusiast, and enjoys helping others get the best out of their herb gardens. Her newest book, teaches gardeners everything they need to know about starting, maintaining and getting the most out of growing herbs in pots. For more great information on herb gardens, visit http://www.secretstogrowingherbs.com

Article Source:http://www.articlesbase.com/gardening-articles/freezing-harvested-herbs-1646893.html