Description
Lavandula angustifolia
Compact variety of English lavender which is low in camphor, making it ideal for culinary as well as herbal use. Lavender is an important relaxing herb, having a soothing and relaxing affect upon the nervous system. The flowering spikes can be dried and used internally in a tincture, though the extracted essential oil is more commonly used. The essential oil is much more gentle in its action than most other essential oils and can be safely applied direct to the skin as an antiseptic to help heal wounds, burns etc. An essential oil obtained from the flowers is antihalitosis, powerfully antiseptic, antispasmodic, aromatic, carminative, cholagogue, diuretic, nervine, sedative, stimulant, stomachic and tonic. It is mainly used externally, for example rubbed into the temples to cure headaches, or added to bath water. Both flowers and leaves can also be made into a herbal tea. Leaves, petals and flowering tips can be used raw as a condiment in salads, soups, stews etc. The fresh flowers can also be crystallized or added to jams, ice-creams, vinegars etc as a flavouring. The flavour is very strong, so use sparingly.
Aromatic grey foliage and small fine purple-blue flowers on short spikes in summer. It does best in Mediterranean climates similar to its native habitat, characterised by wet winters and dry summers. Sandy soil preferred but does fine on clay as long as it is well drained. Full sun. Frost hardy. Fire resistant species. Height 40 x spread 40cm.
Certified organic plant.
