Lavender |
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| Common Name | Lavender |
| Scientific Name | Lavandula Vera, L. silica, and other species |
| The name of this popular purple flower comes from the Latin word lavare, meaning "to wash." The ancient Greeks and Romans used lavender in their bath water because of its fresh, clean scent. The attractive lavender flowers are also used in potpourris, sachets, and flower arrangements. The bitter but aromatic leaves are used as seasoning in southern European cooking. As a medicinal plant, lavender is believed to help cure insomnia, nervousness, heart palpitations, and halitosis. It is also used to alleviate flatulence, fainting, and dizziness. Originally native to the Mediterranean, the lavender shrub is cultivated throughout the United States and Europe. | |
| Plant | Perennial, hardy to 0ºF ( - 18ºC), except Lavandula dentata (French lavender), which is hardy only to 15ºF ( - 9ºC). Woody, upright stems have gray, narrow leaves up to 2 inches long, with smooth margins. Lavender-colored flowers rise above the plant in short, clustered spears or on branched flower stalks, depending on the variety. Flowering time is from July to September. |
| Height | 1/2 to 3 feet. |
| Soil | Dry, well-drained, chalky. Not too rich. |
| Exposure | Full sun. |
| Propagation | Seeds, difficult to get started, will germinate in 2 to 3 weeks if kept moist and shaded. Also cuttings. |
| Care | Space plants 3 feet apart, to avoid fungus diseases caused by inadequate ventilation. Prune when blooming ends in late autumn. Keep ground fairly dry in winter to avoid injury. |
| Part used for Tea | Flowers. Pick when blossoms are at their prime, and strip them from their stems. |
| Taste | Cooling, sweetly aromatic, exotic flavour. |
| How to Brew | By INFUSION: 1 teaspoon of dried blossoms, or 3 teaspoons of fresh blossoms, to 1 cup of boiling water. Steep to taste. |
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