Category Archives: Lavender
Lavender may be an ancient herb used by Egyptian, Greek, and Roman cultures, but it is a new crop in Western Colorado.
In the spring of 2009, a small group of lavender enthusiasts explored growing the fragrant herb on the Western Slope—primarily in the Grand and North Fork Valleys. They formed a nonprofit, the Lavender Association of Western Colorado, and began their cultivation journey with support from the Colorado State University Extension-Tri River Area (Counties: Delta, Mesa, Montrose, Ouray).
July 10-12, 2015 is the 5th Annual Lavender Festival, a celebration of the lovely buds that now thrive under in the semi-arid micro-climates of Western Colorado. The festival activities include: a chauffeured farm tour; a Feast in the Field dining experience; a park packed with demonstrations, vendors, and workshops; and a mapped out self-guided tour.
Want to learn more? Here are a few Lavender FAQs:
In ancient times lavender was used for mummification and perfume by the Egyptian’s, Phoenicians, and peoples of Arabia. During the Middle ages it was considered an herb of love and was used as an aphrodisiac.
In 1652, Culpeper recommended that “two spoonfuls of the distilled water of the flowers taken helpeth them that have lost their voice; as also the tremblings and passions of the heart, and faintings and swounings [sic].” England’s Queen Elizabeth I drank lavender tea to help ease her migraines, and during WWI, nurses bathed soldiers’ wounds with lavender washes.
Other historical uses include embalming corpses, curing animals of lice, taming lions and tigers, repelling mosquitoes, snuff flavoring, and as an ingredient in special lacquers and varnishes.
- Lavender is a member of the mint family.
- English Lavender, Lavendula angustifolia, is the most widely cultivated species (synonyms – L. vera, L. latifola, L. officinalis, L. spica, L. delphinensis).
- Lavender oil contains up to 40% linalyl acetate and 30% linalol. Linalol is a terpene alcohol that is non-toxic to humans, yet naturally antimicrobial.
- The potency of the lavender flowers increases with drying.
- bon appétit has a great guideline for cooking with lavender.
- Try lavender Sugar and Salt.
- Boulder Locavore features lavender infused recipes from lemonade to lamb, potatoes to peaches.
May days on East Orchard Mesa above Palisade are lush with post blossom greenery. Verdant grapes on the vines are forming miniature clusters among the broad leaves. Even cherries—the first fruit of the growing season—are green.
Along the Palisade Fruit & Wine Byway, growers are nurturing peach saplings. Z’s Orchard is planting 500 strawberry and 800 raspberry plants to add to their established u-pick patch. Early kale, lettuce, arugula, radish, and rhubarb are ready to harvest for the spring table. Click here to Z’s Orchard on Facebook to see what else is happening. (Click here.)
Gardeners are loading up their cars and trucks with greenhouse bounty at Sage Creations Organic Farm. Lavender-lovers wanting to start their own farm can learn from the owner and propagating pioneer, Paola Legarre, at Sage’s “Plant to Market” class on May 22nd. Sign-up is limited to ensure personalized instruction. Topics covered:
- Preparing beds
- Harvesting (for optimum use)
- Post-harvest handling
- Cultivars and their marketability
- Introduction to lavender propagation
For those who would rather create in the kitchen, Sage Creations Organic Farm has a variety of lavender recipes on their website from various chefs and magazines. One I plan on trying is Bon Appétit Magazine’s Chocolate Lavender Honey Tart.
Chocolate Lavender Honey Tart
Author: (Bon Appetit Magazine, April 2008)
- Nonstick vegetable oil spray
- 9 whole chocolate graham crackers (about 5 oz.)
- 4 tablespoons (1/2 stick) unsalted butter, room temp, divided
- 1 tablespoon honey
- 1 cup whipping cream
- 2 teaspoons dried culinary lavender blossoms
- 12 oz. bittersweet or semisweet chocolate chips
- 1 tablespoon unsweetened cocoa powder
- Preheat oven to 350 F. Spray 9 inch diameter tart pan with removable bottom with nonstick spray. Grind graham crackers with 3 tablespoons butter and honey in processor until fine crumbs form. Press crumbs evenly onto bottom (not up sides) of prepared tart pan. Bake until set, about 10 minutes. Cool.
- Bring cream and lavender just to boil in small saucepan. Reduce heat to low and simmer 5 minutes, remove from heat. Place chocolate in medium saucepan. Strain hot cream mixture into saucepan with chocolate. Stir over medium-low heat just until melted and smooth. Add cocoa powder and remaining 1 tablespoon butter; stir until melted and smooth. Pour chocolate mixture over crust in tart pan. Chill at least 45 minutes (chocolate will be slightly soft after 45 minutes and firm after 2 hours). Cut into wedges and serve. Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before serving.
Click here to learn more about cooking with lavender from Sage Creations Organic Farm.
Share photos of your culinary creations here at A Bountiful History’s virtual #farmtocommunitytable.