Lavandula angustifolia

common lavender • true lavender • English lavender

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Lavandula angustifolia Mill. (= L. officinalis Chaix, L. vera DC.) (Lamiaceae); laventel (Afrikaans); lavande (French); Echter Lavendel (German); lavanda (Italian); lavanda (Spanish)

DESCRIPTION Lavender leaves are typically silvery-hairy, with a strong floral fragrance. The leaves, flowers, flower buds and essential oil are all used as flavourants.

THE PLANT A much-branched aromatic shrub (1 m or ca. 3 ft high and wide) with attractive purplish blue flower spikes. The classification of species and cultivars is complicated and common names are not precisely applied.1 English or Old English lavender usually refers to L. angustifolia (even though it is not indigenous to England); French lavender usually refers to L. dentata (or L. stoechas); Spanish lavender often applies to L. stoechas (less often to L. dentata or sometimes L. lanata); Dutch lavender or lavandin is used for L. ×intermedia, a group of hybrids between L. angustifolia and L. latifolia.

ORIGIN True lavender is indigenous to the western Mediterranean region.1,2 Various species have been used since ancient times for their aromatic and medicinal properties. The ancient Greeks called it nardus. It was one of the holy herbs of Solomon’s temple and is mentioned in the Bible as nard. Lavender has only recently become a culinary herb and is not mentioned in any of the classical books on southern French cuisine. Since the 1970s, it has been added to commercial herb mixtures sold in the United States as “Herbes de Provence”. “Herbes de Provence” were not traditionally standardized (or sold as such) but comprised various combinations of rosemary, thyme, basil, savory and other herbs collected in the countryside.

CULTIVATION Lavender is easily propagated from cuttings, seeds or by division. It is resistant to drought and frost, and grows best in full sun and well-drained, sandy soil. Regular pruning is beneficial. Lavender has been called “queen of the herb garden” and is a popular and attractive choice for home gardens.

HARVESTING Flowering tops are harvested by hand (or mechanically, for large-scale extraction of the essential oil).

CULINARY USES Lavender herb (or commercial mixtures called “Herbes de Provence”) is used in grills (fish and meat) and in vegetable stews. Flower buds or leaves are used to make tea blends, tisanes, lavender sugar, lavender syrup, lavender scones and marshmallows. Lavender is sometimes combined with cheeses made from sheep or goat’s milk. Flowers are used in confectionery, often as a garnish on cakes, and go particularly well with chocolate. Lavender oil is added to non-alcoholic beverages and liqueurs. The herb is one of several botanical flavourants of vermouths (aromatized wines),3 used in popular cocktails such as the Martini, Manhattan and Negroni. Lavender honey is a Provençal speciality.

FLAVOUR COMPOUNDS Lavender oil contains linalool and linalyl acetate as main constituents and many minor ones (e.g. 1-octen-3-yl acetate, lavandulol, lavandulyl acetate, 1,8-cineole, camphor, limonene and α-pinene)4 contributing to the complex herbal-floral fragrance.

NOTES Lavender oils are mainly used in perfumery and in soaps and detergents. Flowers and fruits are included in aromatic potpourris and sachets.

1. Upson, T., Andrews, S. 2004. The genus Lavandula. Timber Press, Portland.

2. Mabberley, D.J. 2008. Mabberley’s plant-book (3rd ed.). Cambridge University Press, Cambridge.

3. Tonutti, I., Liddle, P. 2010. Aromatic plants in alcoholic beverages. A review. Flavour and Fragrance Journal 25: 341–350.

4. Harborne, J.B., Baxter, H. 2001. Chemical dictionary of economic plants. Wiley, New York.