On my return home I tried growing lavender, but sadly South Florida was not the South of France. To my elation I discovered it grows very well here in Oregon and have wasted very little time in planting two varieties: a yellow and a blue-purple. I’m told lavender can be slow to bloom in its first year, so I’ve been happy to fuss over them like a doting parent, just happy they are there: growing chubby and sending up a few colorful blooms.
One day this summer on a visit to my local farm stand, I spotted huge bouquets of lavender; apparently a bumper crop shared by a local grower. I was beside myself with excitement: the idea of having such a huge amount at my disposal! I gathered up the biggest bunch possible and buried my nose in the center of this blissful purple haze! Heavenly! My own catnip!
I learned that it has a long association with love and is considered an aphrodisiac. It has great healing qualities and is used in antiseptics. And how about some of the folklore claims: back in the Dark Ages it was considered an embalming aid for corpses; and mystics still recommend it for clearing rooms of evil spirits.
Well, there you have it, Nature's insurance policy. With lavender nearby, all my bases are surely covered!
Today lavender is as popular as ever and is practically a household word; it’s ultra-clean scent is in laundry detergents, household cleansers and body products. If that's not enough, it is used to induce sleep, ease stress and relieve depression. It is also used as a tea, to make compresses for dressing wounds and to apply to the forehead to relieve congestion on sinuses, headaches, hangovers, tiredness, tension and exhaustion. Personally, I can vouch for its calming and uplifting qualities!
Suffice to say, it’s been quite the relaxed lavender summer; with all my puttering I managed to whip through my entire supply except for one small dried bouquet. This past week with the change of seasons approaching, it was cooler and time to bake. Again, I had lavender on my mind.
Here is my favorite biscotti recipe which includes cornmeal and usually fennel seeds for flavoring. I’ve substituted lavender instead – its delicate perfume provides an exquisite complement. This cookie is especially delicious with Earl Grey tea for dipping.
Lavender Hazelnut Biscotti
3/4 cup sugar
1/2 cup butter, melted
1 tablespoon orange juice
1 teaspoon vanilla
1 3/4 cups flour
1 cup yellow cornmeal
1 1/2 teaspoons baking powder
1 tablespoon lavender buds, heaping
1 cup hazelnuts, coarse chop
In a mixing bowl, mix sugar, butter, orange juice and vanilla, beat in the eggs.
Separately combine dry items and stir into sugar mixture. Stir in lavender and nuts. Cover and chill until firm, 2 to 3 hours.
Preheat oven to 375 degrees line a cookie sheet with parchment or silpat. Shape dough on sheets into long flat loaves, about 1 1/2" wide. Place them 2" apart, they will spread. Bake until light brown, about 20 minutes. Remove from oven and lower heat to 350 degrees.
Let cool to touch, and with serrated knife, slice into 1/2" to 3/4" thick diagonal slices. Place cut sides down on pans. Bake again, til lightly toasted, 15-18 minutes. Transfer rack to cool. Store airtight up to 3 weeks. Makes about 3 dozen. ~~