Ygerna Posted June 20, 2010 Share Posted June 20, 2010 Does anyone have an idiots guide to drying lavender please? I've read a few 'how to's' and some seem to contradict others. How do YOU dry yours I trust omleteers more than complete strangers TIA Quote Link to comment Share on other sites More sharing options...
Christian Posted June 21, 2010 Share Posted June 21, 2010 Gather up the flowers in a bunch and tie the stalks with a piece of string. Hang it upside down to dry out. Tie the string tightly as the stalks shrink as they dry. Quote Link to comment Share on other sites More sharing options...
Lesley Posted June 21, 2010 Share Posted June 21, 2010 ...........and wrap a paper bag over the heads if you want to use them for culinary purposes. Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted June 24, 2010 Share Posted June 24, 2010 Always pick them on a dry day and before they have come into flower. I dry loads every year for using in cooking and with linens. Quote Link to comment Share on other sites More sharing options...
theherd123 Posted June 25, 2010 Share Posted June 25, 2010 Just out of interest why pick before flowering? Is the scent stronger then? I have 2 huge rows of lavendar and was thinking about drying some but thought it had to flower first Quote Link to comment Share on other sites More sharing options...
Christian Posted June 26, 2010 Share Posted June 26, 2010 I tend to pick lavender when the flowers are just about to open. The colour changes as they ripen, but picking just before will give you a stronger scent that lasts longer I think. Quote Link to comment Share on other sites More sharing options...
theherd123 Posted June 26, 2010 Share Posted June 26, 2010 I have picked a bunch today and tied it with ribbon More tomorrow me thinks Quote Link to comment Share on other sites More sharing options...
Ygerna Posted June 28, 2010 Author Share Posted June 28, 2010 ...........and wrap a paper bag over the heads if you want to use them for culinary purposes. Top, TOP, tip. I never thought about using my own lavender for cooking. Thank you Quote Link to comment Share on other sites More sharing options...
Ygerna Posted June 28, 2010 Author Share Posted June 28, 2010 I have picked a bunch today and tied it with ribbon More tomorrow me thinks I am going to do a small bunch every couple of days. Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted June 28, 2010 Share Posted June 28, 2010 Just out of interest why pick before flowering? Is the scent stronger then? I have 2 huge rows of lavendar and was thinking about drying some but thought it had to flower first Because the oils tend to evaporate out when they open and the scent/ taste is less concentrated. I was talking to Lesley about this at the weekend; there's a stall at a market we go to, and she sells lavender products including a culinary lavender essence; I use the teeniest drop of that when cooking with lavender to give a bit of extra oomph. Quote Link to comment Share on other sites More sharing options...
Charlottechicken Posted June 29, 2010 Share Posted June 29, 2010 Ooh, I will do this. My lavender hasn't opened yet though, it's just forming flower buds. The fancy ones have flowers on though, can I use any variety to cook with? I have a Marshwood and a Papillion already open. Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted June 30, 2010 Share Posted June 30, 2010 Butterfly and french lavender aren't supposed to be good for cooking, not sure why that is. Quote Link to comment Share on other sites More sharing options...
Charlottechicken Posted June 30, 2010 Share Posted June 30, 2010 Thats interesting Clare, wonder if it's because there's hardly any little flower bits on them, just the stick out ones on the top!! Quote Link to comment Share on other sites More sharing options...
