Job:07-61264 Title:RacePoint - Herb and Spice Companion
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HERB & SPICE COMPANION
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LAVENDER
Lavandula angustifolia
Flavors: sweet, floral, slightly
bitter, subtle citrus and mint
With a calming, lightly floral fragrance long treasured in perfumes and cosmetics, lav-
ender has been gaining culinary ground over the last half century. In addition to the
lovely aromatics, it adds a beautiful burst of color to any home garden, with bright pur-
ple or blue-purple flowers and grayish-
green stems.
Lavender is an essential herb in tra-
ditional Provençal cuisine, used in herbes
de Provence blends (see page 250). Both
the flowers and leaves of English laven-
der can be used in cooking. Leaves can
substitute for rosemary in savory dishes,
while vibrant purple flowers make beau-
tiful garnish for salads and decoration on
cakes, pastries, and in champagne flutes.
In the Garden
Lavender, a perennial, does best in drought-prone climates with low (or no) humid-
ity and moisture, or else it’s susceptible to root rot and fungus. Good drainage and
air circulation are crucial. Consider planting on a mound or raised bed, and spread
out plants so they’re 3 feet apart. In rainy or humid regions, opt for containers with
drainage holes instead of the garden bed; this will protect lavender from excessive
moisture and provide plenty of circulation.
Size: 1 to 3 feet tall
Container: 12 to 16 inches in diameter
Light: Full sun
Soil: Dry, sandy, well drained. Add sand, gravel, or compost to improve drainage,
protect against frosts, and prevent weeds.
Plant: Young plants
Water: Regularly at first, until the plants are established; then only occasionally when
HEALTH BENEFITS
Lavender has been used over the
centuries to soothe headaches,
digestive troubles, and inflamed skin
conditions. Today, lavender oil is used
in aromatherapy to relieve symptoms
of anxiety, including insomnia,
depression, irritability, and stress-
induced digestive issues.
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