How to Bundle, Dry and Store Aromatic Lavender

Looking to preserve the fragrance of fresh lavender? Follow these tips for harvesting, drying and storing!

I have an abundance of lavender in my yard and garden right now and it’s one of my favorite plants to clip, dry and store for use throughout the months. I often bundle it fresh when it’s in season and share bunches with friends and neighbors as a thank you or a little pick me up.  As for the flowers, once they are dried, they are great in potpourri, bath salts, and even tucked into a jar of sugar or honey to make an aromatic sweetener! I have even made lavender wreaths with it!

If you happen to have some lavender in your garden or can find it at the farmers market, consider gathering it into bundles and drying it for use throughout the year. It’s renowned for its soothing aromatic and relaxing benefits so why not harness that for busy days ahead?  

Here are some tips for harvesting, bundling, drying, and storing!

Step 1: Harvesting: It’s best to harvest or purchase your lavender during a dry spell so choose a sunny morning to harvest (or purchase) your lavender. Cut the stems with sharp scissors or garden shears, leaving a few inches of the stem intact. This will ensure that the lavender bunches hold together during the drying process. (Here in Seattle, I generally harvest it in July or August shortly after full bloom.)

Step 2: Bundling: Gather 10-15 stems together and tie them at the base with a string or rubber band. Make sure the stems are facing in the same direction. Create multiple small bundles rather than one large bundle to allow for better airflow and even drying.

Step 3: Hanging: Find a cool, dry, and well-ventilated area for drying. Hang the lavender bundles upside down, ensuring they are not overcrowded and have enough space for air circulation. You can use hooks, clotheslines, or a drying rack to hang them. This is an important factor because moisture may cause the bundles to get moldy before fully dried.

Step 4: Drying Time: Allow the lavender to dry naturally for about two to four weeks. The drying time may vary depending on the humidity and temperature of your environment. The lavender is ready when the flowers feel dry and crumble easily when rubbed between your fingers.

Step 5: Removing Leaves: Once dried, gently remove the leaves from the stems by running your fingers along the stem. You can discard the leaves or use them in potpourri or sachets.

Step 6: Storing: Place the dried lavender flowers in an airtight container, such as a glass jar or a resealable bag. Make sure the container is clean and dry to prevent moisture from affecting the quality of the lavender. Store the container in a cool, dark place away from direct sunlight, which can cause the flowers to fade.

Step 7: Labeling: Don’t forget to label your container with the date of drying and the type of lavender if you have different varieties. This will help you keep track of freshness and differentiate between different batches.

For additional inspiration on using lavender, check out my blog posts:

How to Make Lavender Honey, June 23, 2021

Simple Aromatic Lavender Shortbread, June 16, 2021

How to Gently Wash and Dry Fresh Herbs


Fresh herbs are infinitely versatile and are a great way to add flavor, zing and interest to otherwise basic preparations. I have a large herb garden and the tender leaves and plants are a powerhouse of inspiration. They get used in everything from seafood dishes and savory bone broths to fresh fruit desserts and refreshing drinks.

Many folks, however, find herb preparation tedious. They tell me it’s a hassle to clean, store, and chop the leaves!

That’s usually when I suggest that they get a little herb spinner. Much like a salad spinner but smaller, herb spinners are quite handy. You can put the herbs right in the container and fill the container with cool water. You swish the herbs gently to remove any grit and you then gently lift and remove the herbs, leaving the dirty water behind. Drain the water, rinse the container, and return the herbs to the basket. Pop on the lid, give the whole thing a good spin, and you have fresh clean herbs ready for chopping and adding to a variety of dishes!

To store the whole clean herbs, wrap them in a paper towel and put them in a baggie in the fridge. They should last quite nicely for a few days.

–Melissa A. Trainer

Get Growing with Winter Sowing-A Thrifty and Easy Seed Starting Method

Last January, I was sitting on my couch moping and wondering when things would spring back to life. The world as we knew it was shut down. The day was dark and rain was pelting the windows.

I was scrolling aimlessly through Instagram.

One simple post caught my eye. A gal in New York City (a gal who was clearly as bored as I was!) had planted a bunch of seeds in clear seltzer bottles and milk jugs and explained she was experimenting with “winter sowing.” Curious about this winter sowing thing, I went down that Instagram rabbit hole and discovered an ingenious system for sowing seeds, outside, during the winter months without the use of supplementary heat, light, or a classic greenhouse!

This was just the project I needed to push me off the couch and into action!

Developed over twenty years ago by Trudi Davidoff, a resident of Long Island, winter sowing is a system she devised when she wanted to start her plants by seed but lacked a lot of space inside. Using simple recycled materials such as translucent milk jugs, salad boxes and soda bottles, winter sowing harnesses the power of nature on many levels, and for me last year, it resulted in an incredible organic kitchen garden that brought a bountiful harvest!

At first, I was doubtful that sowing seeds in January in jugs and setting them outside in the elements would work, so rather than gambling with my expensive seeds from Johnny’s Selected Seeds and Territorial Seeds, I headed to Dollar Tree where I bought an array of packets-bachelor buttons, larkspur, kale, Parris Island Romaine lettuce, lavender and more. At 25 cents per packet, I figured my investment wasn’t huge by any means, so it was a perfect opportunity to test the task. 

Wow! I planted my first seeds—Lupines, larkspur, lettuces in mid-January and by mid-February, I had growth and green sprouts coming up. Even in the midst of a massive Valentine’s Day weekend snow storm, my little plants stayed cozy enough to survive. This was the only proof I needed to go full steam ahead. Within weeks, I had sown probably more than 40 milks jugs with everything from zucchini, beans, peas, sweet peas, sunflowers, and even tomatoes!

My efforts paid off in the spring when I had tons of garden ready flowers and vegetables to plant easily from the jugs to the garden beds. Because the plants had grown outdoors, they were acclimated to the elements and didn’t need to be hardened off or coddled before going into their new homes. (A big bonus for the busy gardener!) When I transplanted them, I did make sure to cover the tender plants with the milk jugs or a clear salad box, to protect them from birds, crows and Seattle’s infamous slugs.

 My garden got a huge jump start in and when the vegetables and annual flowers started appearing in the local nurseries in April and May, it was clear that I had saved myself a ton of money because the prices for basic garden vegetables had skyrocketed.

Furthermore, options were extremely limited due to the pandemic challenges at hand.

So, if you want to grow more flowers and vegetables by seed and save yourself a ton of money this spring, gear up now and get winter sowing!

The method involves harnessing supplies such as translucent one gallon milk jugs, duct tape, scissors or a sharp Exacto knife, high quality organic potting soil, a Sharpie, labels and seed packets.

I started by slitting four or five holes in the bottom of thoroughly sanitized and rinsed milk jugs, and then slicing around the milk jug equator, but leaving the milk jug intact at the handle so it can be opened up like a little cloche when weather gets warmer. The milk jug cap is discarded, as the little hole at the top will allow rain to drizzle in and maintain a moist environment. I then put about four inches of organic potting soil in the bottom of the milk jug, wet the soil thoroughly until water runs through the holes in the bottom, add a packet of seeds, label the container, and then use the duct tape to seal the equator slit.  The jug is then set outside. It’s pretty much a “set it and forget it” method much like a slow cooker!

In my yard I set the jugs on a southeast side of the house where they simply hang out until they are naturally inclined to sprout. (As the season warms up, the jugs do need to be checked intermittently to make sure they don’t dry out or get too hot but that’s part of the fun and daily joy of checking the little jugs!)

I’m continually amazed by my “Milk Jugs Miracles” because they endure rain, frost, and even last year’s heavy  February snow only to spring to life when the seeds are ready. This year on Martin Luther King weekend, I got started by planting leeks, Tom Thumb lettuce, Parris Island Romaine, and Marvel of Four Seasons lettuce. Incredibly, those lettuces are already springing to life! My heirloom sweet peas, planted later in the month, are now also swelling and pushing forth!

I love this simple economical method so much, I am hosting a winter sowing workshop at my Seattle P Patch in order to share the method with my fellow P Patch gardeners.

An excellent resource for further information is the Winter Sowers Facebook page, which was started by Trudi and now has over 75,000 members from all over the world.

Get Growing: Brighten your Space with Cyclamen!

Now that the holidays are over and the decorations are packed away, the house always seems a little less exciting. That said, last weekend I decided to take a lead from my mom and spruce up the space with some indoor flowering plants.

When I was growing up my mom always had amaryllis blooming in the house after the holidays and well into January. I missed the boat on planting amaryllis and narcissus this holiday season so on Saturday I strolled over to Seattle’s Swanson’s Nursery and was cheerfully greeted at the entrance with a sea of cyclamen! Small in size and featuring bright pink, red or white flowers, these little plants are the perfect antidote to the dreary weather we have been having here in the Emerald City. Priced at about $8 and long blooming, I figured they were a thrifty way to satisfy my antsy green thumb and bring cheer to the kitchen table!

A sea of cyclamen at Swanson’s Nursery

I bought two pink ones. At home I removed them from the four inch pots and nestled them in a small brass planter purchased the day before at the thrift store. My little flowering composition now sits at the breakfast table and indeed brightens the room. Easy to care for, they only require water every few days and a pinching off of any dead blooms. With a little TLC they will continue to bloom, and apparently, they will die off in spring but they will come back to life next year!

For me, this “kitchen garden” keeps my itchy thumb active until the seed packets come out…

My Organic Kitchen Garden Year in Review 2021

As a gardener I am constantly reminded that life can often be mysterious but it always comes full circle! Now that the leaves are falling here in Seattle and the winds are howling around the neighborhood, it’s always fun to do a Garden Year in Review!

Throughout the gardening season, which starts in January for me, I take photos and try to document what I did and when I did it! This proves helpful on many levels as it acts as a prompt for the next year. While perusing my photos this morning, I was reminded how this was a particularly busy (and beautiful!) year for us in the garden!

This year we added a flock of hens, a custom chicken coop, raised beds, an herb garden, multiple miniature David Austin roses, scented geraniums from Christianson’s Nursery, and an array of trellises to grow beans. I also kept my 200 square foot community garden plot and the food bank bed going at the Haller Lake P Patch near my home.

In review, the rewards were huge both in terms of produce, herbs, and flowers harvested as well as in the personal rewards of starting many things from seed and seeing them come to maturity, both in the garden and on the dinner table!

Tulips with Spode Milk Jug and Chinese Porcelain Bowl

For me, gardening isn’t a chore, it’s a creative outlet that lets me experiment and dabble, hoping it all comes to some form of fruition! Some things did great. My herb garden is booming. I harvested a ton of tomatoes, cabbage, chards, kales, and lettuces.

That said, our pole beans were more challenging and I had to replant one plot three times as some evasive and annoying critter was devouring the tendrils before they could get a grasp on life. I never solved that problem in that corner of the yard, gave up on the bean plot right there and decided to plant something else. In the end the pole beans planted elsewhere in the yard did ok so that one corner of my garden world remains a mystery!

I could certainly say a lot more about all this but for now, here’s a photo tour from my Kitchen Garden 2021!

Now, it’s time to spring ahead to 2022!

Yellow chard starts
Lavender drying in a willow basket
Costata Romanesco zucchini-a fabulous Italian heirloom
Chard with eggs
Sweet peas, mint and lavender

Laura Bush Petunias

Tips for Starting a Winter Kitchen Garden

Winter? Seriously? Who’s ready to think about THAT when we are celebrating Labor Day this weekend?

Well, here in Emerald City, I’m springing ahead to winter because now is the time to plant cold-hardy greens such as kale, chard, lettuces, and spinach.

Thanks to Seattle’s wet but relatively mild winters, I have had great luck growing a motley variety of greens. I’ve been doing it for over twenty years now and it’s always a great pleasure to go out into the garden on a cold dreary December afternoon to pick lettuce, collards, and sometimes even big Savoy cabbages for dinner.

At this point in the season, it’s too late to start cabbages by seed, as those seeds need to be sown in June for best results. That said, there’s still plenty of time to start some of the chef’s favorites such as cilantro, microgreens, kales, chard, and lettuces.

In fact, it’s exactly what I’m doing this week.

I’ve pulled up many of my spent and depleted summer plants such as Costata Romanesco zucchini, Romano beans, sunflowers, Hasta La Pasta spaghetti squash, and a few spindly tomato plants. In those naked sections of the garden, I’m turning the soil and watering it heavily to reinvigorate it before I sow any seeds. The next step will be to plant quick-growing varieties so they can get established and off to the races before the darker days start to settle in around October. Some of my favorites to plant now?

Try these

Cilantro

Arugula

Winter Bloomsdale Spinach

Chioggia Beets

Winter Density Lettuce

Provencal Winter Mix by Territorial Seeds

Yukon Winter Mix by Territorial Seeds

Arctic King

All of these varieties still have time to get established enough to produce and, in many cases with a little protection like a cloche, an upside-down glass salad bowl, or a frost blanket, they will make it through the winter and spring back to life in late February and March, just when the craving for fresh greens is really hitting home.

As I said, I’ve been winter gardening for over 20 years but as we continue to travel this pandemic pathway and suffer inflation and supply chain shortages of all ilks, I really think it’s time to rediscover the joy and practicality of winter gardening!

Just give it a GROW!

How to Make Raspberry Tarragon Vinegar

Raspberry Tarragon Vinegar

My Raspberry Shortcake berry plants, both at home and at my P Patch, are in full production mode right now. The berries are red, plump, and juicy. Perfect little seasonal moments in time really.

So, this week I decided to pick a pint and make Raspberry Vinegar.  I often make Tarragon Vinegar during the summer months as it makes a flavorful addition to homemade vinaigrettes. That said, I have never tried it with my fresh berries but this year I decided to give it a try. Using a basic Raspberry Vinegar recipe from Taste of Home as a springboard, I crafted my own version, reducing the sugar and adding fresh tarragon as a flavorful counterpoint.

The results? After straining the steeped vinegar, the finished product is a brilliant red with an aromatic raspberry flavor and a distinct tarragon note. In the kitchen, I used it in a simple Raspberry Shallot Vinaigrette destined for homegrown lettuces or perhaps even a grilled zucchini salad.

The vinegar-style storage jars can be found at Amazon or your local hardware or kitchen store in the preserving section.

Raspberry Tarragon Vinegar

A simple seasonal vinegar made from fresh raspberries and tarragon
Prep Time2 d

Equipment

  • Large Saucepan
  • Ball Mason Jar
  • Strainer
  • Funnel
  • Vinegar Style jar

Ingredients

  • 1 pint raspberries rinsed and drained
  • 2-3 sprigs fresh tarragon
  • 3 cups distilled vinegar (I used Heinz)
  • 1/3 cup sugar

Instructions

  • Put the raspberries and the tarragon sprigs in a heat proof one quart glass Mason Jar and set aside.
  • In a large saucepan combine the vinegar and sugar and bring just to a low boil. Stir constantly until the sugar is dissolved.
  • Pour the hot vinegar mixture over the berries and tarragon sprigs. Let the vinegar cool slightly and then cover with the lid. Let the vinegar stand at room temperature for about two days. (The vinegar will take on a lovely red hue as it sits!)
  • After about two days, strain the vinegar through a sieve and into a funnel which feeds into a sterilized jar, preferably a vinegar style storage jar. Discard the raspberries and tarragon sprigs left in the sieve. Cap the raspberry vinegar and store in a cool dark place.
  • Makes about three cups.

Growing Raspberries in a Small Space

If real estate in your garden is a hot commodity but you still want to expand the pickings, seriously consider dwarf varietals of plants. There are many unique options on the market and they really can be little powerhouses when it comes to prolific production and harvests.

Perhaps my favorite example of one such dwarf is the thornless Raspberry Shortcake berry from Bushel and Berry. A compact raspberry plant perfect for patios, planters, small gardens, and little corners, it produces the fattest most beautiful little red orbs each July. I purchased my first two plants over ten years ago when the variety was first introduced to the market. Over the years I have divided them, replanting many in big tubs in the garden and planting many in a makeshift raised bed at my organic community P Patch here in Seattle.

The bushes grow only to about 24 inches high so they don’t get tall and leggy. Because they are compact, they don’t shade other things in the garden and they are a fabulous edible plant for the little gardeners in the yard! My kids loved plucking these off the vine and sampling them on the spot. The berries are great in desserts, fruit salads, tarts, and cereals.

As for maintenance and care, they are very low-key! I fertilize and add compost in the spring. I trim the dead branches and divide if the containers look too crowded. When the days get warm and sunny, I water often which is critical for getting the berries luscious, plump and juicy!

Plants can be found at many small nurseries and home improvements stores like Lowe’s and Home Depot. They are also sold on Amazon. To find a retailer in your area, search your zip code on the Bushel and Berry website locater.

How to Make Lavender Honey

Sometimes the simplest things in life really are the most luxurious.

I was reminded of this last week when I decided to make Lavender Honey. I have enormous lavender bushes in full bloom on my urban lot and after I made Lavender Shortbread last week, I began to mull my other options. Lavender Vinegar? Lavender Honey Mustard? Lavender Crème Chantilly?

Then, lavender honey popped into my thoughts. I had recently read an article in Mother Earth Living and had earmarked that page. Then when my friend Marissa came by with a tub of honey made by a family in the neighborhood, I HAD to make lavender honey… it doesn’t get much more local than that, right? Lavender from the yard and honey from the neighborhood!

The process is ridiculously simple. I started with a small sterilized recycled Maille mustard jar. I then added about 1 Tablespoon of lavender flowers (picked off the stem) and poured in enough honey to cover the lavender. For good measure, I added a small branch of lavender too. The article in Mother Earth Living explained that honey is hydrophilic, which means that the honey draws the water from the plants and ultimately makes the honey even runnier. The article also instructs to simply let the lavender honey sit for a few days, during which time the honey takes on the subtle delicious lavender flavor and aroma and becomes runnier.

I left my jar on the kitchen table so I could watch it and by the end of the second day, it was runnier and very aromatic. Since I could no longer resist tasting, the next morning I added about a 1/2 teaspoon of my Lavender Honey to a couple of tablespoons of water with a dash of Penzey’s dehydrated ginger. I then microwaved the mixture in a small ramekin for about 15 seconds to infuse the flavors and poured the Lavendar Honey Ginger syrup over some diced cantaloupe and sliced local organic strawberries.

The result? It was so good that frankly it almost defied logic.

Bees working their magic on my lavender in full bloom!

Fresh, flavorful, aromatic, and healthy it was the perfect start to a summer day!