All About Herbs: Charming Lavender

By: Edna McCallion

The name lavandula (lavender) is from the Latin word meaning to wash. The Greeks and Romans bathed and perfumed their bodies with lavender soap and oil. They refreshed their homes and repelled insects with urns filled with this pungent herb.

Victorian women wore lavender laden sachets and carried “tussie mussie” bouquets to overcome unpleasant odors. Those were the “good old days” when bathing was considered unhealthy, because of the perceived danger of a “chill.” Lavender was so favored by the British that it was named English lavender, although it actually originated in the Mediterranean.

There are over thirty species of lavandula with angustifolia one of the most fragrant. It is the variety we will explore because it is the most hardy in Tehachapi. The plants do well in a sunny location with well-drained soil, good air circulation and minimal watering. A tough variety is necessary in these mountains because lavender can be damaged by a hard frost. I leave the long flower spikes on through out the winter to act as a protective coat and “snow blanket.”

You have a choice of plant size, as well as, leaf and flower color. They bloom from early to late summer. “Alba” has a pure white flower with gray green foliage. It is a striking contrast to the many shades of purple usually found on this sweet scented plant. The provocative flower spikes shoot far above the bush in the summer. The leaves are spear shaped, smooth and sweetly aromatic.

As if its charm and stateliness were not enough, it abounds in medicinal, culinary, cosmetic and ornamental uses. A side benefit is its insect repelling quality. Sachets in closets, drawers and under mattresses will ward off bugs.

Long a heavyweight in the cosmetic industry, you will find it in soaps, shampoos, perfumes, bath salts and air fresheners. Today it is used medicinally to allay tension and insomnia. Massage and aroma therapists use it to relax the body and treat aching muscles. They use the “essential oil” combined with a less potent carrier oil. If you choose to use the concentrated essential oil be sure to follow the package directions carefully.

Lavender is used by crafters to make bouquets, wreaths, sachets, dried arrangements and pillows. It is favored because it is sturdy, and maintains its color and scent for a long time. The flower spikes can be harvested from the first show of color until fully bloomed, thus allowing an extended harvest period.

Use lavender sparingly in cooking because it has a strong, exotic flavor. A little goes a long way. It adds an unusual tang to cookies, cakes, ice cream, vinegar, syrups and sugar. It is said that Queen Elizabeth loved the flavor of lavender tea. A woman of good taste!

Lavender, although a plant of antiquity, is very much at home in the gardens, kitchens and craft rooms of today. I am sharing some lavender recipes that I hope will refresh your body, mind and spirit.
Lavender Sugar
1 cup granulated sugar
1 Tbs. dried lavender flowers
Mix in a blender or food processor until fine. Use to sweeten drinks and baked goods.
Lavender Cookies
2/3 cup butter
1/2 cup sugar
1 egg, beaten
1-1/2 cups flour
1 Tbs. dried lavender flowers
Preheat oven to 350° F. Cream the butter and sugar together in a bowl and then mix in the egg. In a separate bowl, mix the lavender and the flour together. Add to the creamed mixture and blend well. Drop by spoonfuls onto a greased cook sheet and bake for 15 to 20 minutes or until golden brown.
Option - Use 1/2 cup lavender sugar in place of the regular sugar and the dried flowers.
Lavender Bath
1 cup oatmeal
1 cup baking soda
1/2 cup lavender flowers
Small muslin bags with drawstrings
Mix ingredients in a blender or processor. Fill bags and put into bathtub while adding water.

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