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Lavandula angustifolia, known as English lavendar, is a highly aromatic, drought resistant, hardy, flowering perennial used for cooking in many cultures.
This is the preferred lavendar for cooking as it is sweeter and floral, adding subtle character and depth to sweet and savory dishes alike.
The leaves are tomentose (fuzzy), fragrant and grey, bringing a softness to a garden and a fragrance that smells of sun and peace.
The soft purple flowers that appear throughout the summer are synonymous with Mediterranean gardens and summer bouquets.
Tips:
Lavender does not enjoy the frost or having soggy roots – think about increasing drainage by adding inorganic mulch (such as clay beads or gravel) to your soil mixture.
The Tales:
Lavender essential oil, when diluted with a carrier oil, is commonly used as a relaxant with massage therapy.
And you will have seen both the petals and the oil in handmade soap – it has historically been the most popular ingredient since the dawn of soap.
The flower was first recorded by Greek botanist Pedanius Dioscorides as the name στοιχάς stoikhas, originating on the Stoechades Islands,
Other Names:
Lavender
English lavender (though it is not at all native to England)
Narrow-leaved lavender
Origin:
Spain, France, Italy, Croatia
| Weight | 0,2 kg |
|---|---|
| Flowering | July, August |
| Soil | Dry, Sandy, Rocky/Well-Draining |
| Exposure | Full Sun |
| Frost Tolerance | -15°C to -20°C |
| Size | 0.6m H x 0.6m W |
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