The lavender in the CSA boxes was harvested the day before you received it. To enjoy the most fragrance re-cut the stems and place it in a vase with a couple inches of water. Every day tip out the water (some people put this water in their bath) and put fresh water in the vase. Re-cut the stems just a 1/4” and quickly rinse the stems at their base. Lavender exudes essential oil so if you do not change the water it will be sucked back up the stem and reduce the life of these wonderful, fresh, fragrant flowers. It’s recommended to keep them out of direct sunlight. To dry your lavender, hang it in a cool, dark place such as a closet. It is important for the flowers to be upside down so that they can dry straight. It can take several weeks for the bunch to dry fully, especially in the Bay Area. Any flowers that drop will make your closet smell great. Some people keep their bunch of lavender in water for a week then dry it. This is like having your cake and eating it, too.
Speaking of cake, dried lavender adds an elegant flavor to many dishes! Remember that a little goes a long way. We have added a few recipes (Honey Lavender Panna Cotta, Roasted Potatoes with Lavender, Herbes de Provence, and Lavender Scones) featuring lavender as a key ingredient. If you prefer not to use it for cooking, it can be used for a countless number of craft projects, such as lavender sachets and homemade lavender soap.