Author: Matthieu Deneuve
Lavender is undoubtedly one of
the most important and perhaps
the most beautiful plants
of the summer. The benefi cial effects
of lavender date back centuries. Its
fl ower is used for both medicinal purposes
and consumption. As the fl ower
is used in a number of facial and body
care products, the cosmetic industry is
also taking a part in its marketing.
Lavender aromatherapy is becoming
common in homes during the winter.
In addition, the wardrobes are fi lled
with lavender bags against the moths,
and concentrated lavender drops
are also used to keep ants away from
The lavender fi elds are crowded with
artists even before the full fl owering,
who use it to heal their souls with
the sight, gain inspiration and create
according to their hearts. They give
life to magical artworks thanks to the
lavish sight before their eyes, most of
which can immediately fi nd an owner,
in a person of a tourist there.
Most families in France choose one of
the popular forms of processing, they
make lavender syrup so they do not
lose the taste of this miraculous plant
It is well known that Provence is the
mecca of lavender, during the fl owering
millions of tourists visit the lavender
farms and fi elds there, which leads
to the growth of the local economy
during this period. The fi rst fl owering
is around June, the second is between
the end of August and the beginning
of September depending on the weather.
At these times there are less fl owers
on the ears, but those can still be
used. Before the winter months, harvesting
and canning is possible even
from these small quantities.
Lavender syrup, as it is called by other
nations, is also used as a culinary herb
for cakes and ice creams.
An easy-to-prepare recipe will now be presented to You by The Butler.
• 100 gr lavender
a big bouquet)
• 1 kg sugar
• 1 l water
• 1 lemon
• 1 tsp citric acid
1. Mix the sugar in a pot
with the water and cook a
syrup of it.
2. The pre-cut lavender
fl owers shall be placed in
the syrup together with
the squeezed juice of the
lemon and the citric acid
and. Let it soak for a day.
3. The next day, scoop the
fl owers out with a fi lter
and squeeze the juice out
4. Boil the syrup for about
5. While the syrup is still hot,
pour into sterile bottles.
6. Let it cool for approximetly