Lavandula stoechas

Tips

• Lavendar stoechas is not the best lavendar for cooking as it has high levels of camphor which can taste soapy to some.
• Try Lavandula angustifolia , English Lavendar, if you are looking to cook – it is sweeter and floral, adding subtle character and depth to sweet and savory dishes alike.
• This 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.

The flowers of Lavandula stoechas are used in aromatherapy to prepare infusions and essential oils that contain ketones (d-camphor and d-fenchone) and alcohols. The ketone d-camphor is responible for the soapy flavor if you try to use this variety in your cooking or baking.

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:

Origin:

Spain, France, Italy, Croatia