Today is Earth Day, a fantastic and wonderful holiday that goes hand-in-hand with springtime. Here at Heritage Lavender we have some saplings that we received for donating to the Arbor Day Foundation. Did you know that one tree generates enough oxygen for two people? We’re very excited to find new homes for our twelve new trees!
We have also freshly broken the ground for our second patch of lavender. This, coupled with the Greenhouse that we have laid the foundation for, will make for quite the busy summer. Our number of lavender plants will roughly double with this new patch. We have seeded some grass between the two fields for a nice place to enjoy some lavender tea and fragrances right off the plant.
Our existing lavender has started to wake up out of its winter dormancy, with new growth already coming in. Soon our lavender fields will have a nice blueish-purple hue to them as the lavender begins to flower. We can accommodate any visitors if you would like to see them in bloom!
Our strawberries in our kitchen garden are also beginning to bloom, along with our perennial herbs.
And lastly, here is a fantastic fact-sheet from the CSU Extension about growing Lavender in Colorado: http://www.ext.colostate.edu/pubs/garden/07245.html
Original recipe makes 4 servings
- 1/4 cup fresh lavender buds and petals removed from stem
- 1/2 to 1 cup of fresh mint leaves based on how much mint flavor you desire
- 4 cups of water
- Place lavender buds & petals along with mint leaves into a saucepan, pour water over lavender and mint, and bring to a boil. Turn heat to low and simmer tea until flavor is your desired strength, 15 to 20 minutes. Strain out mint and lavender petals and serve tea hot. If you prefer, let strained tea cool before serving over ice.
- For a refreshing ice tea, simmer leaves in 2 cups of water, let cool and add 2 cups of sparkling water with a slice of lemon.