Lavender and Dill Syrup

Some lavender flowers and dill seeds to make your own floral syrup or rejuvenating tea .

Suggested uses:

Tea: Add one teaspoon to a teapot and allow to brew for 10-15minutes, sweeten to taste with honey if preferred. 

Lavender Honey - tip the whole bag of lavender and dill seeds into a medium jar of honey - stir well to ensure all the lavender and dill is completely submerged. Leave to sit in a cool, dark place. Ready for use after 2weeks, but can be left for 6 weeks to create a stronger honey infusion. Use a teaspoon of this honey on yoghurt, porridge, as a sweetener, on granola, in teas or wherever you would use honey. Mix with olive oil and apple cider vinegar to create a unique herbal salad dressing. 

To make the syrup: Use 1 cup of sugar and 1 cup of water, simmer until sugar is dissolved and take off heat. Add full sachet of lavender flowers and dill seeds and cover and steep for up to an hour. Strain off herbs and keep syrup in fridge for up to one month.

Potential uses for syrup - add a teaspoon of syrup into warm water for a floral and rejuvenating brew, add to dressings for an unusual perfumed flavour, or drizzle onto plain yoghurt or porridge to diversify your breakfast ingredients!!

Inspiring your creative cookery!

Recipe HERE - Follow  link for Deanna's recipe on The Wild Pharma