Used not only to make life smell richer and more tolerable, but also as a medicinal relief for ailments from headaches to insomnia, Lavender oil has always been a prize. ​

Lavender

​(Lavendula Spica, &c.)

All the Lavender; need a position in full sun. On heavy
toils they grow very rapidly. but last longer on sandy
soils. Propagation is best done by cuttings taken in
spring and struck in sandy soil. In mild parts they can
be stuck in September, but in a severe winter there are
apt to be considerable losses. Planting out is best done
in autumn, spacing the plants according to their size,
i.e. dwarf Lavenders a foot to 15 inches apart, and the
large varieties should ultimately be quiet 4 feet apart.
Lavenders needs careful yearly pruning, cutting back all
the growths that have flowe red to within an inch or 
two of the base.

​Lavender smells like it should taste wonderful, but the taste of most Lavenders is a little like turpentine. The flavor is not one that can be easily defined nor is it one most people like right away. It is like a fine wine with many subtleties. Both fresh and dried flowers and leaves are used in culinary preparations. Recipes using Lavender are generally on the sweet side but Lavender can be used to replace Rosemary and other strong tasting herbs. Or, it can be blended with other herbs, as in herbs de Provence. This mix, used in many savory dishes, often finds dried Lavender leaves and flowers mixed with other members of the mint family, like Rosemary, Sage, Oregano, Thyme and Mint.