Lavender is known as the queen of herbs and you can see why from the beautiful photo posted above which was taken in my urban terrace garden.The honeybees love it too, so, it is hard to think of cutting back the beautiful grey-green textured leaves. For now, I plan to feature it as an image in my herb-themed cards that I wrote about in my posting on chives, and I will make the image available in both petite and large fold-out cards, so please watch my web-site for details as they become available. Meanwhile, when my lavender is not posing for a photograph, it can eventually be used in potpourri, and I've recently discovered a recipe for an unusual subtle dessert to serve with after dinner expresso. The dessert is a lavender swizzle stick, and the recipe is as follows:
Make a confection from whole sprigs of just picked lavender blossoms. Beat three egg-whites and 1/4 cup of sugar until frothy. Dip the lavender sprigs into the mixture and coat them. Set aside to dry for two hours on a sheet of non-stick parchment paper. Serve with after-dinner espresso when entertaining guests in your garden.
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