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 GlanceApproximate Cups per Pound: 17Origin: FrancePlant Part Used: Flower budsProcessing: WholeAgriculture: Organic Storing — General Guidelines and TipsKeep in a tightly-sealed container in a cool, dark cabinet or pantry. Appearance & AromaSmall purple-blue flowers with a floral, minty fragrance. UsesCosmeticTincture or infuse in oil for use in making salves, lotions and other products for hair and skin. CulinaryAdd sparingly to baked goods and tea blends. Household Lavender is used in homemade laundry soap and in other cleaning products. Flavor ProfileHas a sweet, flower-like taste with a hint of mint.
