How to Make Lavender

Today we're going to be making, this is part of the Labyrinth Hill series on using lavender. First of all, we need to be sure that you're using culinary lavender. Culinary lavender is any lavender that is grown organically. It does not have to be certified organic. But you do need to make sure it's not been treated with any chemicals at all. Also, a variety chosen usually is lavendula and gustafolia, with names like it coat, royal velvet, munstead. You would also know it as English lavender. Today we're using lavendula and gustafolia, royal velvet. You will also need a curling iron that's used to seal the press and brew teabags. Place two teaspoons of dry lavender in the teabag, and then proceed to seal it using the curling iron. It should take only 20 to 30 seconds. So now that you have your teabags, heat your water to boiling. Place the teabag in a small teapot that holds about 8 ounces of water. Steep the tea anywhere from 5 to 20 minutes, depending on how strong you want it. Lavender tea can be an acquired taste, so I recommend you start with a shorter steeping time. Pour and enjoy! While you're enjoying your first cup, steep another one with the same bag, and let it brew just a bit longer to get all the goodness from the lavender.