This variety of lavender is called lavandin, a cross between English lavender (L. angustifolia) and spike lavender (L. latifolia) cultivated in Spain and France. It is less costly to produce than other lavenders because it has a higher oil content.
The purple flower buds are used whole in tea blends, custards, cakes, muffins and in other baked goods. As a seasoning, lavender is a component of the classic blend Herbes de Provence, which is commonly used in French cuisine to infuse flavor into roasted meats, grilled fish, vegetable dishes and soups and stews.
Quick Look — Information at a Glance
Approximate Cups per Pound: 17
Origin: France
Plant Part Used: Flower buds
Processing: Whole
Agriculture: Organic
Storing — General Guidelines and Tips
Keep in a tightly-sealed container in a cool, dark cabinet or pantry.
Appearance & Aroma
Small purple-blue flowers with a floral, minty fragrance.
Uses
Cosmetic
Tincture or infuse in oil for use in making salves, lotions and other products for hair and skin.
Culinary
Add sparingly to baked goods and tea blends.
Household
Lavender is used in homemade laundry soap and in other cleaning products.
Flavor Profile
Has a sweet, flower-like taste with a hint of mint.
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