Lavender

Lavender has been used for centuries as a healing herb and fragrant soother its uses are:

  • has sedative properties
  • effectively eases anxiety and tension
  • relaxes and settles the mind
  • aids insomnia
  • relieves headaches, pain, tense muscles, sore joints
  • relaxes spasms that occur in the digestive tract
  • assists in the treatment of irritable bowel syndrome or spastic colon
  • eases emotional tension
  • soothes burns and stings
  • calms the distressed patient
  • has potent anti bacterial actions
  • is a natural antiseptic

helps treat colds by soothing inflamed mucous membranes

It is available as an essential oil or you can plant a lavender bush in your garden and use it in creams, baths or in beauty treatments.

There is a wonderful Lavender farm you can visit http://www.karoolavenderfields.com

In Provance in France and Norfolk England there are lavender tours.

Lavender is a wonderful in cupcake icing or to flavour shortbread cookies.

You can research them at http://www.allrecipes.com

Lavender Shortbread Cookies

Prep Time:
20 Min
Cook Time:
20 Min
Ready In:
1 Hr 40 Min

Ingredients

  • 1 1/2 cups butter, softened
  • 2/3 cup white sugar
  • 1/4 cup sifted confectioners’ sugar
  • 2 tablespoons finely chopped fresh lavender
  • 1 tablespoon chopped fresh mint leaves
  • 1 teaspoon grated lemon zest
  • 2 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1/4 teaspoon salt

Directions

  1. In a medium bowl, cream together the butter, white sugar and confectioners’ sugar until light and fluffy. Mix in the lavender, mint and lemon zest. Combine the flour, cornstarch and salt; mix into the batter until well blended. Divide dough into two balls, wrap in plastic wrap and flatten to about 1inch thick. Refrigerate until firm, about 1hour.
  2. Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into shapes with cookie cutters. Cookie stamps will work well on these too. Place on cookie sheets.
  3. Bake for 18 to 20 minutes in the preheated oven, just until cookies begin to brown at the edges. Cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.

 

 

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