Here are some lavender tips:
* When a recipe calls for rosemary, try substituting lavender leaves, in equal (or less) amounts.
* Dried lavender is much stronger than fresh lavender. (One tablespoon of dried lavender = 3 tablespoons of fresh lavender.)
* Make lavender infused sugar by placing a few tablespoons of dried lavender in a Mason jar with about a cup of sugar. Wonderful in teas, sprinkled on top of fruits and desserts, or in baked recipes.
* If you are not growing your own lavender, be sure to only use culinary (English, Provence) lavender in your cooking. Otherwise, you may end of with a very perfumy dish!
* A little goes a long way - don't let the lavender overwhelm your dish.
* Lavender is best if used within a year a it's harvest date.
* Buy organic lavender! You don't want to be ingesting chemicals along with that fragrant herb!
* Once your lavender sachets run out of scent, you can re-invigorate them with a few drops of lavender oil.
* Lavender is a very calming herb. Use it's oil after a bath and before bedtime to help you sleep.