Scientific Name: Lavandula angustifolia
Plant Family: Lamiaceae
Occurrence: Lavender is native to the Mediterranean region, including parts of Europe and North Africa. It is now widely cultivated around the world in temperate climates, especially in France, England, and the United States.
Description: Lavender is a perennial flowering herb with silvery-green, narrow leaves and spikes of small, purple, fragrant flowers. Both the flowers and leaves are aromatic and used in culinary, medicinal, and aromatic applications. The plant is highly valued for its calming scent and ornamental beauty.
Flavor Profile:
Lavender has a sweet, floral flavor with subtle notes of citrus, mint, and rosemary. Its taste is delicate but can become soapy or overpowering if used in excess. The dried flowers are slightly more concentrated in flavor compared to fresh ones.
Culinary:
Lavender is a popular herb in both sweet and savory dishes. It is a key component of herbes de Provence, a traditional French herb blend used in meat, poultry, and vegetable recipes. Lavender is also used to flavor desserts like cakes, cookies, and ice creams, as well as beverages such as teas and lemonades. Its floral notes pair well with honey, citrus, and berries.
Background:
Lavender has been cherished since ancient times for its aromatic and medicinal properties. The Romans used it to scent baths, while medieval monks cultivated it in herb gardens for its healing qualities. The name “lavender” is derived from the Latin lavare, meaning “to wash.” Today, it is celebrated for its calming effects and versatile uses in aromatherapy and culinary arts.
Chemical Components:
Lavender contains several aromatic and bioactive compounds, including:
