Black Head Herb
Black Lavender grows in the Aegean region. You can find it abundantly around Bodrum and Balıkkesir. English Lavender is actually known as such in Europe, and you can find its marmalade in desserts and even many breakfast items, but not here, of course. I use it a lot. If you ever get your hands on it, I definitely recommend trying the jam. It gives a wonderful aroma and fullness to your cocktails. I made a tincture, and it turned out really well in my cocktails. Here's how to make it: Tincture: Find a mixture with an alcohol content of 15% or 25% (ethyl alcohol, white rum, cognac, or vodka). If you're using dried black lavender, add only two handfuls of black lavender to 500 ml of the alcohol I mentioned and store it in a closed place for one month. If you're using fresh black lavender, keep it in the same amount for three hours. This will be enough to extract the essence of the plant. Too much alcohol won't extract more sap, and too little alcohol can cause it to rot. Therefore, using the recommended amount of alcohol will ensure the best tincture results.
