Dr. Carrie Wine at Rooted in Health will be spotlighting a new herb each week in the foyer at Sycamore Square in Bellingham (1200 Harris Ave). Come join her from 12 to 1pm each Thursday this summer to learn about the weekly herb. After the event, she will post some information about the herb here in case you missed it. Herbal medicine is just one of the tools that naturopathic doctors use to create personalized health plans.
Lavender (Lavendula angustifolia)
Medicinal properties: used most famously for anxiety and stress relief but also used for depression, headaches, insomnia, and muscle spasms.
Safety/contraindications: Lavender should not be used medicinally during pregnancy unless under the guidance of a healthcare professional.
Ways to use the herb:
Use fresh or dried flowers as a tea - many herbal stress teas have lavender as a main component
Use essential oil in an infuser
Infuse into honeys and syrups - use in coffee or tea or spread on toast
“Herbal Medicine: From the Heart of the Earth” - Dr. Sharol Marie Tilgner
“Prescription for Herbal Healing” - Phyllis A. Balch CNC
Lavender simple syrup:
1 ½ cup sugar
1 cup water
3 tbsp dried lavender
Place ingredients in a medium pot and bring to a boil.
Lower the heat setting to bring to a simmer and cook with the lid on for about 10 minutes.
Let cool and strain to remove flowers.
Use in tea, coffee, lemonade, baked goods, etc.
Salt dusted lavender-lemon cookies:
Adapted from Flourless cookbook by Nicole Spiridakis
¾ cup rolled oats
½ cup whole raw almonds
3 tbsp cornstarch
2 tbsp sugar
2-3 tbsp dried lavender flowers
½ tsp baking soda
½ cup chilled unsalted butter cut into 8 pieces
Grated zest of 1 large lemon plus 1 tbsp lemon juice
2 tbsp honey
Place oats and almonds in food processor until finely ground
Add cornstarch, sugar, lavender, and baking soda and pulse until combined
Add butter and lemon zest - pulse until it forms a course meal
Add honey and lemon juice until it forms a soft dough
Form dough into a log about 2 inches in diameter, wrap in plastic wrap and refrigerate for 30 minutes
Remove dough and slice into ¼ inch rounds and place on cookie sheet and sprinkle with salt
Bake at 350 F for 9-11 minutes or until brown around edges
Let cool 5 minutes before removing from baking sheet