Lavender has been a cherished herb since Roman times, when it scented baths and linens. In European cottage gardens it became a traditional evening herb, steeped as a gentle tea to unwind at the end of the day, and sipped after meals for a settled stomach. Our culinary-grade English lavender (Lavandula angustifolia) brews a soft, floral cup with sweet, herbal notes. A little goes a long way.
To brew, steep ½–1 teaspoon per 8 oz of just-boiled water for 3–5 minutes, covered. Too much or too long can taste soapy, so start small. It's lovely on its own with honey, and pairs beautifully with chamomile, lemon balm, mint or black tea. You can also bake with it, infuse it into syrups and lemonade, or tuck it into sachets. Available in 1 oz, 2 oz and 4 oz bags, packed in small batches and heat-sealed for freshness.
Lavender has been a cherished herb since Roman times, when it scented baths and linens. In European cottage gardens it became a traditional evening herb, steeped as a gentle tea to unwind at the end of the day, and sipped after meals for a settled stomach. Our culinary-grade English lavender (Lavandula angustifolia) brews a soft, floral cup with sweet, herbal notes. A little goes a long way.
To brew, steep ½–1 teaspoon per 8 oz of just-boiled water for 3–5 minutes, covered. Too much or too long can taste soapy, so start small. It's lovely on its own with honey, and pairs beautifully with chamomile, lemon balm, mint or black tea. You can also bake with it, infuse it into syrups and lemonade, or tuck it into sachets. Available in 1 oz, 2 oz and 4 oz bags, packed in small batches and heat-sealed for freshness.
