Pour boiling water over the dried flowers and let steep for about ten minutes, covered. Strain and drink warm, preferably at the end of the day. One teaspoon of dried flowers per cup, one to two cups per day.
Macerate dried flowers in a neutral vegetable oil for several weeks away from light, stirring regularly. Strain before use and store in an opaque bottle. Dosage should be validated with a healthcare professional or a recognized pharmacopoeia before use.
Fill a small fabric sachet with dried lavender flowers and place it near the pillow or in linen drawers. Renew the contents each season to preserve the fragrance. Dosage should be validated with a healthcare professional or a recognized pharmacopoeia before use.
Wild lavender can be found on sunny limestone hillsides around the Mediterranean, but it is also widely cultivated in Provence. Its dried flowers are commonly available in herbalist shops and specialty food stores.
The harvest of flowering tops is traditionally done in midsummer, from July to August, when the spikes are open and the fragrance is most intense.