Aromas from the land of the Riviera,
on your tables... with love

Lavender

Lavandula angustifolia
The name derives from the Latin gerund "lavare" (that must be washed); this species was, infact, well used in ancient time (above all in Medieval times) to cleanse the body. The Lavender plant is seldom used in cooking. Although it can be used to flavour white wine and vinegar. Lavender honey is very particular and very perfumed, it is used to help cure the affects of bronchopulmonary. The Lavender contains very active essential oils that confirm its antiseptic, disinfectant, vasodilatory, healing and dieuretic properties, aiding muscle pain, arthritus and is also used as a light sedative. Its basic elements have been used in the preparation of perfumes and pot-pourri since the 1700's.
 

Culture

Form of propagation
Cutting
Cultivation environment
Open air or in a greehouse
Behaviour
Upright
Light
Prefers full sun
Temperature
It can withstand the cold
Humidity
Prefers moderate humidity