Lavender Lady

03/23/2026

Lotion for Leg Cramps, Growing Pains & Restless Legs

This recipe is made with beeswax, using the old-fashioned cold cream method, instead of an emulsifier. It creates a thick lotion, or thin cream, depending on how you label your lotions and creams. If you’d prefer using a recipe with emulsifying wax instead of beeswax, please visit my Dandelion Magnesium Lotion recipe or my Stress Relief Lotion recipe.

* 3 oz (85 g) Arnica & Comfrey Infused Oil (see below)
* 1/2 oz (14 g) Beeswax
* 1/2 oz (14 g) Stearic Acid (a natural thickener)
* 1.5 oz (42 g) Shea or Mango Butter
* 1.5 oz (42 g) Magnesium Oil
* 1.5 oz (42 g) Aloe Vera Gel
* optional: 2 tsp (8 g) Arrowroot Powder (to cut oily feel)
* 3 to 4 drops each of Peppermint & Lavender Essential Oils
* Nature-Derived Preservative (see tips section below)

First, you’ll need to make some arnica and comfrey infused oil. (Or, you can buy ready made arnica oil at Mountain Rose Herbs that will work perfectly in this recipe.)

How to Make the Arnica & Comfrey Infused Oil:

To make arnica and comfrey infused oil, add about 2 tablespoons dried arnica flowers and 2 tablespoons dried comfreyin a pint jar. You could also add other herbs that may help aches and pains, such as dandelion and goldenrod. Cover with around six ounces of sunflower, apricot kernel, olive, or your favorite type of carrier oil, until it reaches almost to the top.

The type of oil you use will affect the final lotion/cream:

* Sunflower oil soothes damaged skin, or those with eczema, but absorbs in a little slower than apricot kernel.

* Apricot kernel soaks into your skin quickly and is helpful for dry itchy skin types.

* Olive oil is a classic oil for infusions, but has a heavier feel on your skin, so your lotion might take longer to soak in.

Stir and set the jar down into a saucepan containing a few inches of water, to form a makeshift double boiler. Heat the pan over lowish heat for two to three hours, keeping an eye on the water so it doesn’t evaporate out. Don’t let the oil get too hot or you will deep fry your herbs and ruin the batch!

Alternatively, instead of heating, you can cap the jar of herbs and oil and let it infuse at room temperature for 4 to 6 weeks before using. After sufficient time has passed, strain the finished oil into a clean, dry jar. Shelf life for the oil is about one year, or until it starts smelling off or rancid.

How to Make the Lotion:

Now that the oil is infused, we can proceed with the recipe:

Place the herbal infused oil, beeswax, and stearic acid into a heat proof bowl or pyrex measuring cup.

Set the cup down into a saucepan that has a few inches of water in it. Place the pan over a medium low burner until the beeswax has melted.

Turn off the heat and stir in the shea or mango butter until melted. (Sometimes, shea butter gets grainy if it overheats, so this step can help with that.) Take the pan off of the burner.

Remove the measuring cup from the pan and set it aside until it cools to around body temperature and develops a light layer on top, where it’s starting to set up, but is still liquid underneath.

While the wax mixture is cooling, measure and combine the magnesium oil and aloe vera gel in a separate heat proof jar. Set the jar down into the pan of hot water you used to melt the beeswax for several minutes, to warm it up some. (Remember, the pan should be off of the burner at this point.)

Once your melted oil/wax/shea mixture and magnesium oil/aloe mixture are both around 95 to 100 degrees F, then you’re ready to mix!

Slowly drizzle the magnesium/aloe mixture into the oil while beating with a hand mixer. After about five minutes, stop, add the arrowroot powder (optional, will help cut down on any oily feel that beeswax-based lotions can leave), any essential oils you want to use, and the preservative of choice, then scrape down the sides.

Continue beating another three to five minutes, as the lotion thickens and cools.

When you lift the be**ers, you’ll see a very brief imprint where they were, before it sinks quickly back into itself.

The lotion will be thin at this point, so now’s the time to pour it into any container that you want to keep it in. After it sets up, it will be more like a thick lotion or thin cream. (You can experiment with more liquid and/or less stearic acid in the recipe if you want an even thinner lotion.)

Tips for Making:
Never store lotions or creams containing water-based ingredients (aloe and magnesium oil are both water-based) in metal tins or they could rust or discolor the lotion.

Homemade lotions and creams are a lot more perishable than store-bought. If you don’t add a preservative, make small batches, store in the refrigerator and use this recipe up within a week.

To extend shelf life, add a nature-derived preservative. My current favorite is a combination of 4% Leucidal SF Max, a preservative naturally derived from lactobacillus ferment, plus 2% AMTicide Coconut, for natural mold protection.
To calculate the amount of preservative needed, add up the weight of the ingredients in a recipe by grams, then multiply by the recommended percentage. The total weight of this recipe is 247 grams x 4% (0.04) suggested rate of Leucidal SF Max = 9.9 grams. For AMTicide Coconut it would be 247 grams x 2% (0.02) suggested rate = 4.9 grams, which could be rounded up to 5 grams.
For an even longer shelf life, you could use 2.5 g of Optiphen Plus instead. It’s paraben-free and formaldehyde-free, though not considered strictly natural, but your lotion would still be 99% natural if you use it.

thenerdyfarmwife.com

03/22/2026

03/21/2026

Because this recipe uses water in the mix, you will want to add a preservative.

03/20/2026

Once again, I do not advise using coconut oil as overuse can dry your skin. Jojoba oil is a good substitute but you may need to add additional beeswax to obtain the desired consistency.

03/17/2026

Happy St. Pat’s! Luck of the Irish to you! This isn’t really Irish but it has a bit of the Irish in it. Enjoy!

LAVENDER IRISH CREAM ICE CREAM {NO CHURN}

* Author:Living the Gourmet
* Prep Time:10 minutes
* Total Time:10 minutes

INGREDIENTS

* 2 cups heavy whipping cream
* 1 (14 oz) can of sweetened condensed milk
* 1 teaspoon pure vanilla extract
* 4 tablespoons Baileys Irish Cream
* 1 teaspoon lavender, crushed
* Pinch of salt

INSTRUCTIONS
1. In a large bowl whip cream until stiff peaks form. Set aside.
2. In another bowl whisk together condensed milk, vanilla, Irish cream, lavender and salt. Fold into the whipped cream until smooth.
3. Pour the mixture into an airtight container and store in the freezer for 6-8 hours or overnight.

NOTES
*Prep Time does NOT include Inactive Prep Time

03/17/2026

Happy St. Patrick’s Day! Here’s a recipe to celebrate the day. Top o the morning to you!

Lavender & Lemon Irish Soda Bread

Lavender and Lemon Irish Soda bread is a sweet addition to brunch or tea. It's special enough for holidays but easy enough for every day! Buttery, citrus flavor with a thin, crisp sugar crust. If you don't have lavender just omit it - it will still be delicious! Easy recipe.

Ingredients:�2 ¼ cups all-purpose flour�⅓ cup white sugar�2 tablespoons grated lemon peel�1 tablespoons lavender buds�1 teaspoon salt�1 teaspoon baking soda�¼ cup butter, ,chilled in the freezer for 10 minutes�2 tablespoons lemon juice�1 cup buttermilk�1 teaspoon vanilla�Sugar for dusting

Instructions:
* Preheat oven to 375°F.
* Spray 8-inch-diameter cake pan with nonstick spray, or butter it. Or just use parchment on a cookie sheet. This bread is super forgiving.�
* Whisk flour, sugar, lemon zest/peel, lavender buds, salt, and baking soda in large bowl to blend. �
* Grate butter into the dry ingredients.�
* Mix with a fork until the butter is evenly mixed in the dry ingredients.
* Make well in center of flour mixture.
* Mix the buttermilk, lemon juice, and vanilla.�
* Add the buttermilk mixture to the flour mixture.�
* Stir to blend.
* Using floured hands, shape dough into ball.
* Transfer to prepared pan and flatten slightly.
* Cut a cross shape in top of dough.
* Sprinkle dough with sugar.
* Bake bread until brown and tester inserted into center comes out clean, about 30 to 40 minutes.
* Cool bread 10 minutes.

Notes

* If you don't have lavender, or prefer not to get it, it's fine to omit.
* This bread stores about 2 days at room temperature.
* You can freeze it for up to 3 months

From restlesschipotle.com

03/16/2026

Homemade Tiger Balm for muscle relief
The Ingredients: What You’ll Need

• 1/4 cup almond oil
• 1/4 cup coconut oil *
• 1 tablespoon beeswax
• 5 drops clove essential oil
• 5 drops peppermint essential oil
• 5 drops lavender essential oil
• 5 drops eucalyptus essential oil
• 5 drops rosemary essential oil

These ingredients work together to create a silky, soothing rub that will melt into your skin and provide relief.

Beeswax solidifies the mixture and provides a protective barrier. Almond and coconut oils carry the essential oils, ensuring they’re properly absorbed without irritation.

Each essential oil has unique properties that contribute to the overall effectiveness of the rub.
Step-by-Step: How to Make Your Muscle Rub
Making this muscle rub at home is a breeze, even if you’re new to DIY skincare products. Follow these simple steps:

1. Melt the oils and beeswax: Combine the almond, coconut, and beeswax in a double boiler or heat-safe jar in boiling water. Stir occasionally until everything is fully melted.
2. Cool slightly: Remove from heat and let the mixture cool for about three minutes.
3. Add essential oils: Once cooled slightly, add your essential oils—clove, peppermint, lavender, eucalyptus, and rosemary—and whisk thoroughly.
4. Let it set: Pour the mixture into small containers or mason jars and let it sit at room temperature for 45-60 minutes until it solidifies.
Once set, your muscle rub is ready to use! Store it in a cool, dry place. If no water enters the container, it can last up to six months.

Why These Essential Oils Work

Each essential oil in this recipe serves a specific purpose in easing muscle pain and inflammation:

• Peppermint oil: Known for its cooling sensation due to menthol, peppermint helps reduce inflammation and provides immediate relief.
• Lavender oil: A calming oil that not only relaxes muscles but also helps reduce stress—perfect after a long day.
• Eucalyptus oil: It contains eucalyptol, which has anti-inflammatory properties that reduce swelling and soothe sore muscles.
• Clove oil: Offers warming effects that help stimulate circulation and relieve pain.
• Rosemary oil: Eases pain and improves circulation, making it an excellent addition to muscle recovery.

These oils don’t just mask the pain; they work to heal the affected areas by reducing inflammation and promoting circulation.

Whether you’re dealing with post-workout soreness or general muscle tension from daily activities, this DIY rub can provide much-needed relief.

How to Use Your DIY Muscle Rub

• Massage into sore areas: Gently massage the rub into your muscles after exercising or at the end of the day.
• Pair with heat therapy:Apply the rub before using a heating pad or warm bath for even better results.
• Store properly: To ensure it lasts as long as possible, keep your muscle rub in an airtight container in a cool place.

This DIY muscle rub is perfect for anyone looking for a natural way to relieve sore muscles without relying on synthetic products. It’s easy to make, affordable, and highly effective—plus it smells amazing!

Disclaimer: I am not a doctor, herbalist, aromatherapist, or chemist—just someone sharing what works for me. Always consult your doctor before using any DIY recipes or essential oils, especially if pregnant. This rub should last about six months if kept dry, as water can cause mold.

From thenatureofhome.com
by Davin Eberhardt

*From Lavender Lady: as coconut oil can dry your skin, I suggest replacing it with jojoba oil. You may need to add additional beeswax to achieve the desired consistency.

03/14/2026

It is well known that heat helps soothe inflammation and increases blood circulation to provide healing and pain reduction. Soaking in a bath loosens up soft tissues that may be inflamed and reactive to joint pain. It also allows for increased blood flow throughout the whole body. Using Epsom salts and specific oils, you can bring relief not only to your body but the mind as well through the effects of aromatherapy.
* 1-2 cups Epsom bath salts
* 5 drops rosemary
* 3 drops cypress
* 4 drops lavender
* 6 drops wintergreen

Mix well into your bathwater, or you create a larger batch for storage and pour a cup or 2 into your bath for a minimum of a 20-minute soak. You can also add in sea salt and/or baking soda – both of which help detox your body, open pores, and make your skin feel soft and clean.

03/14/2026

It’s Pi Day! Why not celebrate with this elegant and tasty pie from mintypan.com? By Sarah Miller.

Silky Honey Lavender Custard Pie Recipe with a Floral Twist
By
Sarah Miller
December 24, 2025

So you’re craving something elegant and cozy at the same time—like fancy tea party vibes but also curl-up-on-the-couch energy?
Same. That’s exactly where Honey Lavender Custard Pie walks in, wearing a soft cardigan and carrying a bouquet of calm.

It’s floral, creamy, lightly sweet, and honestly? Way easier than it sounds. Don’t let the lavender scare you—it’s not soap, it’s magic.

Ingredients You’ll Need
For the crust:
* 1 unbaked 9-inch pie crust (homemade or store-bought—no judgment)
For the custard filling:
* 1 ½ cups whole milk
* ½ cup heavy cream
* 1 tablespoon culinary lavender buds (not the candle kind, please)
* ½ cup honey (use a mild one so it doesn’t overpower everything)
* 4 large eggs
* ¼ cup granulated sugar
* 2 tablespoons cornstarch
* ¼ teaspoon salt
* 1 teaspoon vanilla extract
Optional but lovely:
* Extra lavender buds or whipped cream for garnish

Step-by-Step Instructions
2. Preheat and prep.�Preheat your oven to 350°F (175°C). Roll out your pie crust and fit it into a 9-inch pie dish. Crimp the edges like you know what you’re doing—or like you don’t, both are fine.
4. Infuse the milk.�In a saucepan, combine milk, cream, honey, and lavender buds. Warm gently over medium heat until steaming, not boiling. Turn off heat and let it steep for 10 minutes so the lavender can do its thing.
6. Strain and cool slightly.�Strain out the lavender buds and discard them. Let the infused milk cool for a few minutes—hot milk plus eggs equals scrambled eggs, and no one wants that.
8. Whisk the custard base.�In a bowl, whisk eggs, sugar, cornstarch, salt, and vanilla until smooth. Slowly pour in the warm milk mixture while whisking constantly. Go slow. This is not a race.
10. Fill the crust.�Pour the custard filling into the prepared pie crust. Tap the dish gently to release air bubbles because we’re classy like that.
12. Bake gently.�Bake for 40–45 minutes until the edges are set and the center has a slight jiggle. Think “Jell-O wobble,” not “liquid panic.”
14. Cool completely.�Let the pie cool at room temperature, then chill for at least 2 hours. Custard pies need beauty sleep too.

Common Mistakes to Avoid
* Using too much lavender. More is not better here. You want subtle floral notes, not a spa facial.
* Skipping the straining step.Lavender buds in your custard will feel…confusing.
* Overbaking. A cracked custard is a sad custard. Pull it when the center still jiggles slightly.
* Pouring hot milk into eggs too fast. That’s how you accidentally invent lavender scrambled eggs. Rookie mistake.

from mintypan.com

03/14/2026

Happy Pi Day! Heres a recipe to help you celebrate the moment!

Lavender Infused Lemon Meringue Pie
Ofbatteranddough.com

Ingredients
* 1 pre-baked pie shell
* 2tsps. dried lavender buds
* 1 ¼ cup boiling water
* 1 ¼ cup granulated sugar
* ⅓ cup cornstarch
* ⅛ teaspoon salt
* ⅔ cup cold water
* ¾ cup lemon juice
* 4 large egg yolks
* 2 tablespoon butter, cut into ½ inch pieces
* 1 ½ teaspoon lemon extract - OR ¾ teaspoon lemon oil
FOR THE MERINGUE:
* 4 egg whites
* ¼ teaspoon cream of tartar
* ⅛ teaspoon salt
* ½ cup superfine sugar
* ½ tablespoon cornstarch
* ¼ cup water
Instructions
1. Put the lavender buds in a small bowl and pour the boiling water over them. Stir gently to mix and let seep for about 15 minutes.
2. In a medium, heavy bottom sauce pan, whisk the sugar, cornstarch and salt to combine. Slowly stir in ⅔ cup cold water, whisking the whole time.
3. Add the lemon juice and egg yolks and whisk to combine.
4. Strain the lavender from the hot water. Discard the lavender. Pour the lavender water slowly into the lemon mixture, whisking the entire time.
6. Bring mixture to a boil over medium-high heat, stirring with a spoon the entire time. When the mixture begins to boil, reduce heat to medium-low and cook and stir for 1 minute longer. Don't over cook.
7. Remove from heat and stir in the butter and the lemon extract. Pour filling into crust. Press a piece of plastic wrap over the filling to prevent a skin from forming and refrigerate for 2 hours or overnight.
After the filing has cooled completely, make the meringue:
1. Preheat the oven to 375.
2. With an electric mixer, beat the egg whites until frothy and then sprinkle in the cream of tarter and salt. Continue to beat the egg whites until it's starting to look a bit glossy and then sprinkle in the sugar.
3. Beat the meringue until stiff peaks form (if you lift the be**er from the egg whites, peaks will form that do not fall).
4. Mix the cornstarch and water in a small sauce pan over medium-high heat and cook, stirring constantly, until the mixture has thickened into a gel. Cook 30 seconds more and remove from heat.
5. With the mixer running, add the cornstarch gel slowly to the meringue, 1 teaspoon at a time.
6. Using a spatula, spread the meringue on the cooled pie filling, spreading it all the way to the edges of the pie crust. The meringue should be a bit thicker in the middle. If you like, using the spatula, create swirls or little spikes all over the pie.
7. Bake for 12-14 minutes, until the meringue is a light golden brown.
8. Remove from the oven and cool on a wire rack for at least 5 minutes before slicing.�*This pie is best the day it is served, but it will keep, covered in the refrigerator, for up to 2 days.

03/13/2026

03/12/2026

Step-by-Step Guide to Making Oil Candles

Step 1: Prepare Your Jar with Decorative Elements
Select a small glass jar or Mason jar. Then, add your decorative elements directly into the jar, arranging them however you’d like. Some ideas include:
* Cinnamon sticks for a cozy aroma.
* Dried orange slices for a citrus scent and vibrant color.
* Rosemary sprigs for a natural green touch.
* Cranberries for a festive red color.
* Pine cones or dried flowers for a rustic look.

Step 2: Pour in the Oil
Once you’ve added the decorative elements, pour the oil into the jar until it’s about two-thirds full. Here are some recommended oils:
* Olive oil: Provides a subtle, clean scent and long burn.
* Sunflower oil: A budget-friendly, neutral-scented option.
* Canola oil: Widely available and odorless, ideal for a fragrance-free candle.

Step 3: Add and Position the Wick
For a Standard Wick Setup
Use a skewer or chopstick to gently press the wick into the jar, ensuring it reaches the bottom. Adjust the wick so that only about a quarter-inch is exposed above the oil surface. If necessary, trim the wick to fit the jar size.

For a Floating Wick Setup
If you use a jar with a large opening, you can use a floating wick; place it on the soil surface, allowing it to float. Floating wicks make it easy to adjust and refill the oil without repositioning. These floating wick disks are widely available online and make candle-making even simpler. Just place the floating wick on the oil surface and light it!

Step 4: Light and Enjoy
Your oil candle is now ready to light! Oil candles burn steadily, and you’ll only need to top up the oil occasionally

Safety Tips for Oil Candles
Follow these safety guidelines when using oil candles:
1. Never leave burning candles unattended.
2. Use heat-safe glass containers.
3. Keep the wick short: A shorter wick produces a steadier flame and minimizes smoke.
4. Avoid placing flammable decorations near the wick: Ensure decorative items are well-submerged in oil and away from the flame.
5. Store oil away from the candle flame.

Customization Ideas for Your Oil Candle
* Seasonal Scents: Add cloves, pine cones, or vanilla pods for winter.
* Citrus Freshness: Use lemon or orange slices for a vibrant look and light fragrance.
* Floral Elegance: For a floral touch, try dried lavender, rose petals, or eucalyptus leaves.

Choosing Non-Toxic Wicks for Your Oil Candles
Here are some of the best non-toxic options:
1. Cotton Wicks: 100% cotton wicks are a popular non-toxic choice, as they are free from chemicals and burn cleanly. Look for options labeled “lead-free” or “metal-free.”
2. H**p Wicks: H**p is another excellent natural material for wicks. H**p wicks are often coated with beeswax, which helps them burn slowly and steadily.
3. Wood Wicks: These are made from natural wood and produce a soft crackling sound. Make sure they are untreated and free of chemicals for a non-toxic burn.
Choosing any of these natural wicks, particularly those labeled as free from metals or synthetic treatments, ensures a clean, safe burn for your candles.

Sugarandcharm.com

Eden Passante