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Indigo Food Energy: Lavender (Lavandula angustifolia)

By Gwen Nyhus Stewart

Recipes

Lavender Oil Extract

Combine one ounce (2 tbsps.) of freshly harvested lavender flowers with 1-1/2 pints (3 cups) olive oil in a glass container. Make sure the herb is covered by the oil. Place in a sunny windowsill for about three days, shaking the mixture daily. Strain through cheesecloth. Add more flowers and repeat the process until the oil has the desired aromatic strength.

Roasted Potatoes with Herbs de Provence
4 medium potatoes
1 tsp. (5 mL) sea salt
1/2 tsp. (2 mL) freshly ground black pepper
1 tsp. (5 ml) Herbes de Provence (see recipe below)
1 tbsp. (15 mL) olive oil

Cut the potatoes into wedges lengthwise. In a medium pot, bring salted water to a boil, add potatoes and cook 10 minutes. Do not overcook. Drain potatoes. Drizzle potatoes with olive oil, sprinkle with herbs, salt and pepper, and toss to coat evenly.
Transfer to a cookie sheet. Place under the broiler and broil 5-10 minutes until the edges start browning. Serve immediately.

Slow Roasted Tomatoes
6 plum tomatoes, halved or quartered
11/2 tsp. (7 mL) Herbes de Provence (see recipe below)
1 tbsp. (15 mL) olive oil
pinch of sugar (optional)

sea salt, to taste

freshly ground black pepper, to taste
Preheat oven to 275° (140° C). In a bowl, toss tomatoes lightly with herbs, oil, pinch of sugar and salt and pepper. Line a sheet pan with parchment and place tomatoes cut side up. Roast for 1 1/2 to 3 hours. (Timing depends on use and ripeness of tomatoes.) Serve at room temperature or store airtight in refrigerator.

This slow roasting process produces tomatoes that are oven-candied and delicious as antipasto, tossed with pasta, or added to a Mediterranean sandwich.

Herbes de Provence
1 tbsp. (15 mL) thyme
1 tbsp. (15 mL) chervil
1 tbsp. (15 mL) rosemary
1 tbsp. (15 mL) summer savory
1 tsp. (5 mL) lavender
1 tsp. (5 mL) tarragon
1 tsp. (5 mL) marjoram
1/2 tsp. (2 mL) oregano
1/2 tsp. (2 mL) mint
2 bay leaves, finely chopped
Mix together all of the ingredients and store in a tightly sealed container.
Makes about 1/3 cup (75 mL) herb mix.

See Indigo Coloured Foods in the Plants, Food Colours, & Recipes section of this web site and Recipes.Indigo_Food_Energy.Mushroom.htm for additional information about the healing properties of indigo, phytonutrients, and recipes.

(See The Healing Garden: A Place Of Peace Chapter 7, Colour and Healing Energy, page 63 - 64 for more information about what the colour indigo means and Chapter 8, Colour Energy, Plants, and Recipes pages 84 - 88 for information about using indigo in the garden and recipes.)

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