Lavanda Angustifolia



A plant native to the Mediterranean regions; widespread all over Italy, cultivated or naturally grown, from the sea level up to 1800 metres in height, particularly in dry rocky areas. There are many varieties of lavender, many hybrids and horticultural species.
It is a perennial suffruticose plant that can grow up to one meter in height, with erect pronged and woody stems at the base. The leaves are linear or lanceolate, greyish with upturned margins; at the apices of its stems a sort of thin lengthened spike with blackish purple or bluish flowers rises above the foliage. It blooms from June to September.
Cut the lavender flowers in summer when they have just opened and use them fresh or dried.
To dry them, spread the spikes out on a tray or prepare some bunches to hang.
For cooking use the flowers and the leaves with moderation. The flowers can be employed to give sugar a flavoured taste in cakes and biscuits preparation. Lavender leaves can be used to flavour the roasted lamb. The dried flowers give out a persistent smell to wardrobe linen.
The essential oil is a much appreciated scent.
Herbal tea made from lavender flowers has healing benefits in case of anxiety states, headaches, flatulence, nausea, dizziness and halitosis.
Health benefits: antiseptic, antispasmodic, sedative, aromatic and antitussive (cough-suppressing).

Data Sheet Recipes