Herb Collection

People Love This Herb to Wash

Culinary Lavender

The Old World gave us Lavender — from Africa to the Mediterranean to India. Ancient Egyptians used it for mummification, and the Romans infused it into baths. Its name comes from the Latin “lavare,” or ‘to wash.’

The genus has 47 species of the mint family, but I listed the culinary one. Use the subtle ‘Munstead’ variety to avoid the soapy flavor of the more potent, essential oil species. Remember you need 1/3 as much dry herb as fresh.

Nomenclature: Lavandula angustifolia Tastes: mint, citrus and rosemary Uses: sweet or savory dishes, dairy, monofloral honey, desserts, folk medicine.

Recipe: Lavender Baking Sugar

Ingredients: Layer dried lavender buds in a glass jar with sugar and infuse for a week or two. It keeps for at least six months. Use in lemonade, baked goods, etc.

By JMHeatherly