2 Tbsp dried buds (using lavender from our sachet or the culinary lavender.)
In a large bowl, stir together the sugars, salt, and lavender buds.
Add in the coconut oil and honey and mix until well blended. You might need to use a fork to completely work-in the coconut oil if it is in a solid state. Think of it like making a crumb toping for muffins or other baked goods.
Store in an airtight jar with a lid, or put it in a bowl by your kitchen sink for immediate use. Makes 1&1/2 cups.