Learn to love lavender
Most people associate lavender with a gorgeous aroma, one that has been used in perfume, potpourri and even delicious fare for centuries. Though lavender's scent is well known, some people might be interested in learning more about this beautiful plant. While the dusty purple – and sometimes white – flower has become somewhat common in households today, there are some things you may not know about it. Here are are few unique facts about the flowers:
White lavender is less white and more like a lighter shade of purple, but it's just as lovely and fragrant as its more popular counterpart. According to Info-Galaxy, white lavender is less common due to its weaker natural defenses. While purple lavender has grown resistant to disease, poor weather and soil, the white variety has not, making it harder to grow.
Though purple and white the more popular varieties, lavender also comes in a pale pink hue, which a few lucky individuals might have seen pop up on more traditional lavender plants. The lighter varieties may be less colorful, but are known to pack a more powerful scent.
The more common purple lavender is a beautiful addition to any garden. According to Better Homes and Gardens, the lavender plant tends to bloom in early summer, filling the warm air with a clean, familiar scent.
Though some might assume it is the flowers themselves that possess the aromatic scent, the experts report that all parts of the plant, from its stems to its leaves, contain fragrant natural oils. This means
keeping dried plants around the home will result in gorgeous, fresh scents long after the flowers outside have bloomed.
Cooking with lavender
With its wonderful aroma, it may come as little surprise to some that lavender is commonly used in cooking. One health conscious recipe to indulge in is:
Lavender-laced salmon recipe:
For this recipe, listed on Mother Earth Living.
Ingredients you'll need:
2 to 4 cloves of minced garlic
2 teaspoons fresh lavender buds
1/4 cup soy sauce
3 tablespoons honey
3 tablespoons lemon juice
1/3 cup olive oil
2 tablespoons toasted sesame oil
4 fresh salmon filets.
Begin by mashing the garlic and lavender together in a large bowl, then stir in the soy sauce, honey, lemon and oils, whisking all ingredients well. When everything is mixed, add in the salmon filets, cover the bowl and let marinate for 30 minutes or longer.
When you're ready to serve, fire up the grill and place the filets skin side down. Cook for between 8 and 12 minutes, basting the fish with the sauce frequently. Turn the filet once when it's just about done and cook for another minute or until the fish is easy to flake with a fork.