Lavender, prized for its calming fragrance and vibrant purple hue, is a Mediterranean herb that lends itself well to preservation. Capturing the plant’s aromatic compounds, primarily linalool and linalyl acetate, extends its utility far beyond the growing season. People preserve lavender for its distinct scent in sachets and potpourri, for culinary applications, and for its lasting color in dried arrangements. Proper preservation techniques are necessary to lock in the essential oils that provide both the aroma and the flavor of the herb.
Optimal Harvesting for Preservation
The moment of harvest is directly related to the final quality of the preserved lavender, especially concerning fragrance retention. The highest concentration of essential oils is present when the buds are plump but only the lowest one-third to one-half of the tiny flowers have opened on the spike. Cutting the stems at this stage ensures the maximum aromatic potency. Harvesting should occur on a dry day, specifically in the late morning after the morning dew has completely evaporated. This timing prevents excess moisture from being trapped in the bundles, which is a common cause of mold during the drying process.
Use clean, sharp shears to cut long stems just above the first set of leaves on the woody part of the plant. Long stems are easier to handle and bundle for drying. Immediately after cutting, gently remove any leaves along the stems, as they contain little fragrance and may slow down the drying process.
Air Drying Techniques
Air drying is the most traditional and effective method for preserving lavender, yielding the best retention of color and fragrance. Begin by gathering the prepared stems into small bundles, ideally containing no more than 10 to 15 stems each. Bundling them too tightly or making them too large will restrict air circulation, increasing the risk of mildew development. Use a rubber band or natural twine to secure the base of the stems firmly, as the stems will shrink slightly as they dry.
The chosen drying location must be dark, dry, and boast good air movement. A closet, attic, or a cool basement corner away from windows is suitable because darkness prevents ultraviolet light from degrading the vibrant purple color. The ideal temperature range for drying is between 70 and 85 degrees Fahrenheit, paired with low humidity to promote quick moisture loss. Hang the secured bundles upside down to allow gravity to pull the stems straight and keep the flower heads in a uniform position.
The drying process typically takes between one to three weeks, depending on the ambient humidity and the thickness of the bundles. Lavender is considered fully dry when the stems are rigid and snap easily when bent. Another indicator is if the individual flower buds easily separate and fall away when gently rubbed. Confirm complete dryness before proceeding to storage, as any remaining moisture will compromise the entire batch.
Maintaining Quality After Drying
Once the lavender is thoroughly dry, the next step is to remove the buds from the stems for long-term storage or use. Hold the dried bundle over a clean container and gently strip the fragrant buds from the stems by running your fingers down the length of the dried spike. These concentrated flower buds are where the majority of the aromatic compounds reside. Discard the brittle stems and any chaff that does not easily separate from the flowers.
To maintain the quality of the dried buds, they must be stored in an environment that protects the essential oils. Airtight glass jars or metal tins are superior choices because they prevent the loss of volatile aromatic molecules and shield the buds from ambient moisture. The container should be stored in a cool, dark location, such as a pantry or cupboard, away from direct sunlight and heat. Heat and sunlight cause degradation of the color and scent. When stored properly, dried lavender buds can retain their fragrance for up to a year or longer.
Alternative Preservation Uses
Beyond simple air drying, lavender can be preserved in forms that lend themselves immediately to specific culinary or cosmetic applications.
Infused Oil
A popular method is creating an infused oil, which requires dried lavender buds to ensure no water is introduced that could encourage mold growth. Gently crush the buds to help release the internal oil pockets, then place them in a clean jar. Cover them completely with a carrier oil like jojoba, sweet almond, or light olive oil.
Allow the mixture to infuse for two to four weeks, shaking the jar daily to encourage the extraction of the aromatic compounds. The infusion can be done either in a warm, sunny location for a solar infusion or in a dark cabinet for a slower maceration. After steeping, strain the oil through a fine mesh sieve or cheesecloth to remove all plant material. The finished infused oil should be stored in a dark glass bottle to extend its shelf life, which is typically between six months to one year.
Freezing Fresh Lavender
Freezing fresh lavender is often done to accumulate a large quantity of buds before processing them into oil or syrup. Freshly cut stems are placed upside down in a paper bag and immediately transferred to the freezer. This technique keeps the flowers at their peak freshness until enough are gathered to make a large batch of a preserved product. Freezing locks the color and aromatic quality in place, providing an alternative to drying when the end goal is not a rigid, decorative bundle.