Yorkshire Lavender

We Are Exhibiting at Living North Christmas Fair 2016

Wed, 26 Oct 2016 09:41:33 GMT

Yorkshire Lavender wins Gold at Yorkshire in Bloom 2016

Wed, 14 Sep 2016 14:31:17 GMT

Vintage Day out at Yorkshire Lavender

Thu, 11 Aug 2016 15:39:34 GMT

Take a Peek..

Thu, 11 Aug 2016 13:18:40 GMT

Here are some recent pictures, taken here at Yorkshire Lavender.

Vacancies - Garden Staff Required

Tue, 12 Jul 2016 12:46:57 GMT

We're currently looking for 2 temporary Garden Staff. The job will be throughout August & September.

We're well located in the stunning Howardian Hills area in Terrington and we are just 20 minutes outside of York.

So whether you are a budding Alan Titchmarsh or don't know a daisy from a lily, we need you! No gardening experience is required and we may be biased, but working on a lavender farm has its perks!

To apply, please send your CV to us at lavenderworld@btconnect.com or contact us on 01653 648 008 for further information.

Have you the 'thyme' for a 'mint' weekend?

Wed, 20 Apr 2016 08:06:46 GMT

A Refreshing Lavender take on a Classic 'Tom Collins'

Thu, 16 Jul 2015 14:18:51 GMT

We've all been there, parched and requiring refreshment on a warm Summer's evening. Well, good news is on it's way, this recipe is not only refreshing, but the lavender adds the perfect fragrant twist to this classic cocktail.

Tom Collins is traditionally made with gin, lemon juice, super fine sugar and soda water, but some genius decided to add lavender to the mix, well all we can say is once you try this version, you will never go back!

The lavender adds a delicate floral fragrance without being too over powering and the addition of the lavender to the sugar around the rim of the glass gives you an instant lavender hit, without tasting like soap!

If you would prefer to make a non alcoholic version, remove the gin, you certainly won't be loosing any of the flavour!

Now onto the fun part, shaking things up with this lavender Tom Collins!

Ingredients

101 grams granulated sugar

3 tbsps sanding sugar mixed with culinary dried lavender

2 tbsps culinary dried lavender

1/2 vanilla pods

ice cubes (lots of)

47 ml gin

41 ml fresh lemon juice

28 grams lavender (infused simple syrup*)

carbonated water

lemon slices (to garnish)

Method

*To make the lavender infused simple syrup: In a small saucepan over medium heat stir together 1 cup water and 1 cup granulated sugar until sugar is dissolved. Remove from heat and add 2 tablespoons of dried lavender. Let steep for 10 minutes then strain the lavender from the syrup. There you have it!

To make the sugar rim, rub together sugars, lavender, and vanilla until well combined and fragrant. Place on a small plate. Dip the rim of the glass in a bit of water and press into the sugar mixture to thickly coat the rim.

To make the cocktail, place two ice cubes in the sugar-rimmed glass. Add gin, lemon juice, and lavender simple syrup and stir. Add a few more ice cubes and top with sparkling water. Garnish with a lemon slice and enjoy immediately.

Lemon Lavender Fizz: The Perfect way to Welcome the Summer

Tue, 23 Jun 2015 07:57:43 GMT

We're always eternally optimistic when the first glimpse of sunshine graces us with it's presence here in the UK. It doesn't take much for us to have the BBQ's and shorts out at the ready, but even if the weather disappoints us, this delicious fizz recipe will surely brighten your day, whatever the weather.

Lemon and Lavender go together like Strawberries & Cream, and this recipe celebrates this match made in Heaven. This recipe is a real taste bud pleaser, the sharpness of the lemon mixed with the fragrant lavender will have you forgetting about the weather in no time!

Now onto the fun part, creating this fragrant yet delicate Summer Fizz.

Ingredients

2 sprigs of lavender flowers (or 2 tsp of Culinary dried lavender)

1 oz gin

1 oz limoncello

1/2 oz fresh-squeezed lemon juice

Champagne (or an alternative such as Prosecco)

Instructions

Using your fingers, strip the lavender flowers from the stem and combine with the limoncello and lemon juice in a cocktail shaker.

Thoroughly muddle the lavender so that the flowers release their oils into the lemon liquids. Add the gin and shake with ice.

Strain into a champagne glass and top with champagne. Garnish with a sprig of lavender, or some culinary dried lavender buds.

Lavender Essential Oil: Keeping the Bugs at Bay

Thu, 18 Jun 2015 12:31:46 GMT

With Summer finally looking as though it is hear to stay, it's time to make provisions to keep those pesky bugs out of our Summer plans.

When the sun comes out, so do the flies and other nasties! One way to avoid them is by creating your own lavender infused candle, which will not smell incredible, it will also keep your flying nemesis out of your Summer evening plans.

With the majority of products containing nasty chemicals, making your own 'Bug-be-Gone' candle is not only good for the environment, but also incredibly cost effective too.

Now, onto the fun part, creating these 'scentsational' candles

Ingredients

1/2 pound beeswax (either as a solid block or already broken up into smaller pieces)

5 drops lavender essential oil

3 drops citronella essential oil

Equipment

wax or parchment paper

8-ounce glass or metal vessel (to hold the candle)

double boiler (or metal bowl resting atop a pot)

candy or candle thermometer (or thermometer that reads up to 200ÃÂºF)

one 6-inch piece of wire-core wick (available at craft stores or online, pre-cut or in bulk spools)

1 wick tab/holder

heat-proof spouted container for pouring (such as a glass Pyrex measuring cup)

utensil for stirring (I used a take-out wooden chopstick)

thin wooden dowel or chopstick, aka a Ã¢ÂÂwick stickÃ¢ÂÂ (used to hold and center the wick in the container)

screw driver (to break up the beeswax block)

scissors (for cutting the wick to length)

measuring tape or stick

cutting board

oven mitt or pot holder

Instructions

Clean and thoroughly dry the vessel youÃ¢ÂÂll be using to hold your candle. I used a 1/2-pint mason jar, but an 8-ounce metal canister or any used, clean, up-cycled glass jar would work equally well here, as would a terra cotta planter (with no drainage hole), a tea cup or any other vessel you can come up with!

Put newspaper or parchment on top of your workspace. Beeswax is an especially soft wax, making it challenging to remove once itÃ¢ÂÂs on a surface.

Now youÃ¢ÂÂll need to break up the beeswax block. I used a screwdriver on top of a wooden cutting board for this step. ItÃ¢ÂÂs important to break the block into smaller pieces so that they all melt at right around the same point in the heating process.

Next, youÃ¢ÂÂll need to do whatÃ¢ÂÂs called Ã¢ÂÂprimingÃ¢ÂÂ the wick. This step is helpful for a number of reasons: it helps the wick to match the colour of the finished candle, aids the wick in standing up straight, makes the candle easier to light and helps the candle burn more slowly.

To condition the wick, place the broken-up beeswax pieces in a double boiler (or metal bowl placed on top of a pan filled about 2Ã¢ÂÂ3 inches high with water; you want the water to boil beneath the bowl without actually touching the bowl). Clip a candy (or candle) thermometer to the side of the top bowl. Turn the burner to medium-high and melt the wax, taking care to keep the temperature no higher than 160ÃÂº F. Use your stirring utensil to move around the pieces of beeswax so that everything melts at around the same rate.

Once the wax is melted, remove the double boiler from the heat and place your pre-measured piece of wick into the wax. Leave it to soak for 20Ã¢ÂÂ30 seconds, then use your stirring utensil to remove it from the melted wax. Place it on a piece of wax or parchment paper, pull or roll it taut and straight and leave it to dry for 10 minutes.

Once your wick has dried, thread the wick through the hole of the wick tab/holder. Use pliers to squeeze the threading hole, closing it tightly around the wick. Place the wick/wick tab into your candle holder/vessel. Set aside.

Warm the wax back up to 160ÃÂº F, using the stirring utensil to help liquefy any solidified pieces. Add the drops of essential oils, using the stirring utensil to fully incorporate them.

Remove the bowl containing the melted wax from the heat. Transfer about 1/4 cup of the melted wax to a heat-proof spouted container, and return the bowl with the rest of the wax to the double boiler.

Pour approximately 1/2 inch of melted wax into your candleholder/vessel containing the wick/wick tab. Set aside until it has firmed up and cooled a bit, about 20Ã¢ÂÂ25 minutes. This step helps to anchor the wick, keeping it in place as the rest of the candle is poured.

Warm the remaining wax until it liquefies. Transfer all of the melted wax to the heat-proof spouted container. You may need to use your stirring utensil to incorporate any wax that has solidified in the spouted container with the new hot wax.

Pour all of the melted wax into your candleholder, on top of the wax used to secure the wick/wick tab.

Gently wrap the top of the wick around a wick stick, centering it in the middle of the container. Be sure not to tug too tightly on the wick during this step, as doing so could dislodge the wick from the wick tab, causing it to float to the top of the melted wax. Rest the wick stick on the centre of the container/mould and allow the candle to cool completely.

Once the candle has cooled completely, remove the wick stick. Trim the wick to 1/4 inch before the first use, and after every use, especially if the candle is in a glass container (be sure to provide this crucial tip to others, should you gift them with your homemade candles). Otherwise, a lengthy wick could overheat the glass, causing it to spontaneously shatter.

Image & Recipe Source

The Perfect Mint Ice Cream Sandwich with a Lavender Twist

Thu, 14 May 2015 15:35:59 GMT

With our Mint weekend on the horizon we thought we should share some of our favourite mint treats with a special touch of lavender.

It is estimated that there are over 600 different types of mint, with that much choice, experimenting is an absolute must! From the perfect mint mojito to a delicious, mouth watering lemon, mint and lavender sorbet to the more unusual homemade mint marshmallows, there is certainly a recipe to suit every taste.

One of our favourite recipes is this super simple ice cream sandwich. The freshness of the mint coupled with the fragrant lavender makes this an absolute must try.

Now onto the fun part, creating these delicious ice cream sandwiches.

Makes 3 dozen cookies, or 18 smallish ice cream sandwiches

Ingredients

8 ounces cold unsalted butter, cut into tablespoon-sized slices

1/2 cup sugar

1 cup all-purpose flour

1 cup white whole wheat flour

Pinch of salt

3/4 teaspoon dried culinary lavender, plus additional for garnish

Mint ice cream

Fresh Mint for decoration

Method

Cream butter and sugar on low speed in the bowl of a stand mixer fitted with the paddle attachment. Beat 15 seconds. Add the two flours, the salt, and the lavender and continue to beat on low for 3 to 5 minutes, or until the dough comes together.

Line two baking sheets with baking paper. Flour a board and a pin and roll out the dough to 1/4-inch thickness. If the dough is sufficiently firm, use a 1-3/4-inch round cutter to stamp out circles and transfer to the lined sheets. Refrigerate at least one hour.

(If the dough is too warm after you roll it out, halve it and carefully transfer the halves to separate lined baking sheets. Refrigerate until firm, about 1 hour, then stamp out rounds as directed. Refrigerate rounds once more if necessary.)

Preheat the oven to 300 degrees. Bake the shortbread rounds about 35 minutes, reversing the baking sheets halfway through to ensure even cooking. Let cookies cool to room temperature on the sheets.

Once completely cool, place a small scoop of mint ice cream between 2 cookies and press gently.

Wrap sandwiches with plastic and keep frozen until ready to serve. Sprinkle sides lightly with additional lavender and fresh mint.

Recipe & Image Source

'Mint' to Be - Come & Join us for a Mint Filled Weekend

Fri, 08 May 2015 15:04:40 GMT

Yorkshire Lavender is holding a "Mint Weekend" on the weekend of 16th and 17th May 2015.

Join us in a celebration of "Mint", designed to encourage people to grow their own and pick up useful tips. Learn about its history, its medicinal and culinary uses. Expert advice and help will be available throughout the weekend. Over 35 different varieties of mint will be on sale in our Specialist Plant Nursery.

You will be able to make a day of it Ã¢ÂÂ there are many eye catching plants to admire and you can walk through the award-winning gardens. The Nursery boasts a large collection of lavender and herb plants for sale. You can browse around the gift shop for that unique lavender gift, then enjoy delicious Ã¢ÂÂlavenderÃ¢ÂÂ and especially for this weekend delicious Ã¢ÂÂmintÃ¢ÂÂ delights in EJÃ¢ÂÂs Tea Room.

There is plenty of free parking and entry to Yorkshire Lavender is free of charge.

Yorkshire Lavender has featured in a full page article in "The Daily Mail", Country Life and on the BBC and is becoming a nationally known company, probably the largest retailer of lavender in the Country.

Yorkshire Lavender is open from 10am - 5pm.

Yorkshire Lavender, Terrington, York (near Castle Howard) is open 7 days a week 10am Ã¢ÂÂ 5pm and admission is FREE.

Refreshing Summer Beverages with a Pinch of Lavender

Thu, 23 Apr 2015 12:31:00 GMT

With the Sun finally gracing us with it's presence its high time we dust off some of our favourite Summer inspired drinks recipes. Now, it doesn't have to be an alcoholic beverage, but for those Summer evenings when you have friends and family over, there is nothing more delightful that a lavender Gin Fizz!

There are thousands of recipes with culinary lavender , so whether you're a culinary lavender professional or just starting out with some experimenting, we cannot recommend our 2 favourite drinks, which are like Summer in a glass! Better than that, they also contain a pinch of lavender.

Lavender Garden Gin Fizz

Ingredients

1.5 oz gin

ÃÂ½ oz Martini Bianco

? oz lavender simple syrup

ÃÂ½ oz fresh lemon juice

2-3 basil leaves, muddled

Healthy dash peach bitters

Lots of ice

Carbonated spring water

Lavender Simple Syrup*

1 cup water

1 cup sugar

3 Tbs dried culinary lavender

Instructions

In a tall glass, muddle basil leaves.

Add gin, Martini Bianco, lavender syrup, lemon juice and peach bitters.

Fill glass with ice cubes and top with carbonated spring water until the glass is full.

Lavender Simple Syrup:

In a medium saucepan combine sugar and water. Bring to a boil, stirring, until sugar has dissolved.

Allow the mixture to cool then add the culinary lavender.

Refrigerate overnight then strain out culinary lavender buds. Store in fridge.

You can decorate your drinks with some culinary lavender sprigs, which no only add a beautiful floral touch to your drink , but they will also add the fragrant lavender scent to the beverage too!

White Peach & Lavender Soda

Ingredients

1 cup water, plus more to fill the bottle

3/4 cup sugar

1 1/2 tablespoons fresh lavender flowers (1 tablespoon culinary dried lavender flowers)

1 pound very ripe white peaches

1 tablespoon lemon juice

Pinch salt

1/4 teaspoon champagne yeast or baker's yeast

Need: one clean 1-litre plastic soda bottle with screw-on cap

Method

Bring the water to a boil in a small saucepan on the stovetop or in the microwave. Remove from heat and add the sugar and lavender flowers. Stir to dissolve to sugar. Let stand for 20 minutes to infuse the sugar water with lavender.

Wash and roughly chop the peaches. It is not necessary to peel them. Strain the lavender flowers and pour the infused sugar water over the fruit. Add the lemon juice and salt, and stir to combine. Let this stand for 10 minutes to macerate the fruit.

Working in batches, purÃÂ©e the peaches with the sugar-water in the food processor or blender. Strain the purÃÂ©e into a bowl, collecting as much juice as possible without forcing any solids through the strainer. You can also strain the juice through a flour sack towel or cheesecloth to yield a cleaner soda. You should end up with 1 1/2 to 2 cups concentrated fruit syrup.

At this point, you could stop, refrigerate the syrup, and add it to a glass of sparkling water to taste. To naturally carbonate the soda with yeast (you intrepid brewer you!), proceed onward.

Pour the juice into a clean 1-liter plastic soda bottle using a funnel (see note). Top off the bottle with water, leaving about an inch and a half of head room. Give it a taste and add more lemon juice or sugar if desired. The extra sugar will dissolve on its own.

Add the yeast. Screw on the cap and shake the bottle to dissolve and distribute the yeast. Let the bottle sit at room temperature out of direct sunlight for 12 to 48 hours. Exact fermentation time will depend on the temperature in the room. Check the bottle periodically; when it feels rock-solid with very little give, it's ready.

Refrigerate overnight or for up to 2 weeks. Open very slowly over a sink to release the pressure gradually and avoid bubble-ups.

Lavender Essential Oil: Improving Your Skin

Mon, 20 Apr 2015 15:11:51 GMT

Using essential oils directly on the skin is often seen as an absolute no no, however there are always exceptions to the rule and Lavender essential oil is one of those exceptions.

When you use lavender essential oil directly on your skin, the benefits are almost instantly noticeable. It can help you relax, relieve tension, help with headaches and even help with skin scarring.

In a recent study amongst dermatologists and aromatherapists, it was found that Lavender essential oil is not only one of the most effective skin scarring remedies, it can also help prevent acne. Lavender essential oil can break the dreaded cycle of infection, irritation and visible signs of acne by fighting the bacteria while healing the skin.

You can help skin scarring by using a small drop of lavender essential oil directly on your skin, or you can even add a few drops to your normal skin cream.

An even more impressive benefit to using this miracle oil directly on your skin is that it can even improve the appearance of wrinkles, so if you're after youthful looking skin without all of the nasty chemicals, why not add a few drops of lavender essential oil directly on your skin, or as above, you can even add a few drops to your normal creams and lotions.

Even though you can use lavender essential oil on your skin, we always recommend performing a skin patch test to ensure that you don't have an adverse reaction.

Getting to Know Your Culinary Lavender

Wed, 01 Apr 2015 11:13:45 GMT

We often get asked what the differences are between normal dried lavender and culinary lavender and when you're creating culinary lavender recipes you will soon see why the difference matters.

When we use dried lavender in any recipe it is important to use the right lavender. I'm sure we've all seen recipes specify that 'culinary dried lavender' is used and the reason for this is that the normal dried lavender is considerably more fragrant, which can result in a more perfumed taste, this is why some people are slightly hesitant to use dried lavender when cooking.

The main difference between culinary lavender and dried lavender is the strength of the fragrance in the flower bud, it is for this reason that culinary lavender is normally used in recipes.

What does culinary lavender taste like, we hear you ask, well it is much more delicate on the palate than normal dried lavender and can add the perfect floral note to almost any dish, from an Easter friendly leg of lamb with a lavender & rosemary marinade to a light and decadent white chocolate and lavender mousse, however you decide to use your culinary lavender one thing is certain, you will not be disappointed with the flavour that it brings to the table!

We Open Tomorrow, Come on Down and Pay Us A Visit

Fri, 27 Mar 2015 16:32:03 GMT

Are you looking to spruce up your garden? Maybe your on the lookout for some lovely dried lavender to create your own products, or maybe you'd like to try our famous Lavender and Blueberry Victoria Sponge cake with a nice cup of lavender tea, whatever your after, why not come down and see us at our 'Scentsational' lavender farm.

We are open from tomorrow (28th March) from 10am - 5pm 7 days a week.

We look forward to seeing you then!

Yorkshire Lavender

We Are Exhibiting at Living North Christmas Fair 2016

Yorkshire Lavender wins Gold at Yorkshire in Bloom 2016

Vintage Day out at Yorkshire Lavender

Take a Peek..

Vacancies - Garden Staff Required

Have you the 'thyme' for a 'mint' weekend?

A Refreshing Lavender take on a Classic 'Tom Collins'

Lemon Lavender Fizz: The Perfect way to Welcome the Summer

Lavender Essential Oil: Keeping the Bugs at Bay

The Perfect Mint Ice Cream Sandwich with a Lavender Twist

'Mint' to Be - Come & Join us for a Mint Filled Weekend

Refreshing Summer Beverages with a Pinch of Lavender

Lavender Essential Oil: Improving Your Skin

Getting to Know Your Culinary Lavender

*We Open Tomorrow, Come on Down and Pay Us A Visit*

We Open Tomorrow, Come on Down and Pay Us A Visit