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English lavender, Lavandula angustifolia, is one of a few dozen lavender species in the mint family, Lamiaceae. It may also be called common lavender or true lavender. Native to the western Mediterranean, lavender is cultivated in temperate areas around the world for its beautiful flower spikes and for its fragrance.
Lavender is a perennial shrub that grows two to three feet tall. The evergreen leaves are narrow, gray-green and about an inch long. Lavender flowers, in whorls at the stem tips, rise above the foliage. The blossoms are tubular with five lobes.
Lavender does well in xeriscaping, or low-water gardening, so it is sought-after for rock gardens and the like. It does not tolerate wet roots, so good drainage is a must. Organic mulch tends to hold in moisture, so pebbles, pea gravel or sand are preferred.
In the garden and along walkways lavender makes for a nice hedge or border plant with its colorful flower spikes that may be lilac, purple, blue or white. The term lavender can be used to mean the color of some of the purple-flowered varieties.
Lavender readily hybridizes and many cultivated varieties are available. Hybrids between the true lavender and other lavender species are generically called levandins. Different characteristics make levandins appealing to gardeners. Some are dwarf, semi-dwarf or giant in stature. Other levandins have flower spikes of varying color, blossom size and fragrance. It is said that true lavender has the richest fragrance.
For the best aroma, cut fresh flower spikes when the flowers begin to open. Do not dry with heat as this will drive off the volatile oils that perfume this plant. Arrange fresh flowers in vases to enhance the room decor. Place dried flowers in sachets to freshen linens, clothing drawers and closets.
In the kitchen lavender is not used that often. It is an ingredient of the French dried herb mixture, herbes de Provence, the main taste of which is thyme. Other herbs in the blend include savory, fennel and basil, among others. Lavender is added to herbes de Provence for the American market, but is not used in the French mixtures as it’s not traditionally a part of French cooking. Stews, grilled fish and meats are seasoned with herbes de Provence.
Lavender flowers are edible and may be sugared and used as cake decorations. The sweet essence of lavender is extracted from the flowers to make lavender syrup. Lavender syrup is used to give an interesting flavor to baked goods, sweets and cheeses.
Essential oil of lavender is used in lotions, shampoos, room fresheners, potpourri and disinfectants. It has antibacterial and anti-inflammatory properties that have been used to treat skin ailments, relieve headaches, reduce anxiety and induce sleep.
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Source by Naomi Gallagher
