Drying lavender is a wonderful way to preserve your beautiful blooms. There are so many wonderful uses for it too. It’s excellent for making tea, cooking and baking and crafting. Learn all about how to make dried lavender (a few different ways), including the best varieties to use, and when to cut it.
The best lavender to use for drying is English lavender. The reason is because it contains more oils than other varieties. But regardless, you can still dry any variety you have in your garden – whether it be English, Spanish or French.
The Hanging Method
Here’s how to dry lavender using hanging bunches:
- Cut a bunch of lavender stalks making sure that you leave a few inches of stem on the cut stalk. Group about 15 – 20 stalks together and tie them with an elastic band or twine.
- Once set, hang each bundle in a dark, warm, and dry place, like a basement or cellar. Make sure to hang it upside down to help retain its blossom shape. Don’t forget to leave enough space to allow air to travel between the stalks.
- Now simply leave your lavender hanging until completely dry.
The Oven Method
Here are the simple steps for drying lavender in the oven:
- Set the oven to low heat at around 100 degrees Celsius. Spread a thin layer of lavender on a baking tray and place it in the oven for about 10 minutes or until the stalks are completely brittle. Keep the oven door slightly open while drying (to allow moisture to pass through effectively). If it still feels moist after 10 minutes, rotate the stalks and then leave it for 5 more minutes to dry.
- Once done, remove the dried lavender from the oven and run your hand down the dried stalks carefully until the blossoms fall into a container.
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