Name: Lavender (Lavandula officinalis)
Origin: Western shore of the Mediterranean
Description: Perennial plant growing up to 60 cm high. Its stem is green and square that becomes woody in the second year. Leaves are greyish green, narrow and fragrant. The tiny tubular light blue or purple, rarely white or pink flowers are carried on 20 cm long spikes in thick clusters and have a strong and spicy flavour.
Culinary use: Leaves and flowers may be used both fresh and dried. Flowers and leaves are used chiefly in the Southern French cuisine for seasoning vegetable stews and meats and, as an ingredient of the Provence spice mix, in grilled meat and poultry dishes.
Medicinal use: Relieves headaches and soothes the nerves. Has a sleep-inducing and carminative effect.
Cultivating and harvesting: Plant in a sunny spot of the garden in sandy, calciferous, dry soil. Its dried flowers have traditionally been reputed to have moth-repellent properties. Has become very popular in dried flower arrangements and putpourri.