Ingredients
2 1/2 teaspoons chopped lavender
1/2 cup fleur de sel or coarse salt
Preparation
Cut lavender flowers just before they’re fully open; tie them in a bundle, and hang it upside down for a week to dry. Remove flowers from stems, and chop. Combine chopped lavender with fleur de sel or coarse salt.
Package in an airtight container; if giving as a garden gift, attach a note to the recipient.
