Lavandula x intermedia is a hybrid cross between two species of lavender flowers and is known for its strong fragrance and hardy growth. Lavandin flowers retain their aroma and color when dried, making them a favorite floral for sachets and potpourris. They can also be used in topical applications, herbal infusion blends, and culinary recipes.
For years we have sold both Lavandula angustifolia and Lavandula x intermedia as Lavender flowers. We are now excited to be able to offer you both of these beautiful flowers. In general, they can be used interchangeably; however some people do prefer one over the other.
Lavender Flower
Lavender is an aromatic perennial evergreen shrub. Its woody stems bear lavender or purple flowers from late spring to early autumn, although there are varieties with blossoms of white or pink. Lavender is native to the Mediterranean, but now cultivated in cool-winter, dry-summer areas in Europe and the Western United States. The use of Lavender goes back thousands of years, with the first recorded uses by the Egyptians during the mummification process. Both the Greeks and the Romans had many uses for it, the most popular being for bathing, cooking, and as an ingredient in perfume. Lavender was used as an after-bath perfume by the Romans, who gave the herb its name from the Latin lavare, to wash. During the Great Plague of 1665, grave robbers would wash their hands in a concoction called Four Thieves Vinegar, which contained lavender, wormwood, rue, sage, mint, and rosemary, and vinegar; they rarely became infected. English folklore tells that a mixture of lavender, mugwort, chamomile, and rose petals will attract sprites, fairies, brownies, and elves.
As a spice, lavender is best known as an important aspect of French cuisine and is an integral ingredient in herbs de Provence seasoning blends. Lavender may be used on its own to give a delightful, floral flavor to desserts, meats, and breads. The flowers can also be layered within sugar to infuse it with its distinctive aroma for use in cookies and candies.
Similar to cilantro, some individuals perceive the taste of lavender in a manner that is undesirable within cuisine. An estimated 10% of the population interprets lavender to have a soapy and unsavory flavor. For this reason, it may be wise to exercise caution while using lavender as a flavoring agent.
Organic certification: DE-ÖKO-003 EU / non-EU agriculture Certified organic by LACON GmbH Always pour boiling water over the tea and let it steep for at least 5 minutes! This is the only way to obtain safe food
** from organic farming