Last But Not Least - Lavender
LAVENDER - Lavandula spp.
Lavender is another perennial herb that is native to the Mediterranean. As a result, Lavender does really well with hot sun and dry soil. Lavender is pretty low maintenance, and requires minimal water once established. It can grow up to 3 feet tall and wide!
Lavender belongs to the Lamiaceae (i.e., mint) family, along with basil, oregano, mint and rosemary. It’s used extensively in perfumes, and bath and cosmetic products. With flowers in various shades of purple and strongly scented grey-green leaves, Lavender is a favorite in the southern herb garden.
To harvest, pick flower stalks before the last flower on the spike has opened on a dry day before the sun gets too hot. Hang the spikes in bundles upside-down to dry. The dried flowers can be used in sachets, potpourris, soaps and oils.
Although English Lavender is probably the best known variety, it really doesn’t do very well in the south. Lavandins (L. x intermedia) is a hybrid of English Lavender and Portuguese Lavender which does much better. My favorite hybrid of all time is Phenomenal Lavender. This variety grows vigorously and is super tolerant of our southern heat and humidity.
TIME TO EAT
Lavender isn’t one of those herbs that is often used in recipes. Although it is edible, most uses of Lavender involve drying the flowers and adding them to sachets. The sweet calming scent of the Lavender flowers is said to help promote a restful night’s sleep.
Lavender is sometimes added to French Herbes de Provence mixes and can be sparingly added to shortbread biscuits or cookies.
While there are many variations of Herbs de Provence, most mixtures contain thyme, savory, marjoram, rosemary, fennel and basil. Optional ingredients can include Lavender, chervil, oregano, mint, tarragon and parsley. Try this mixture for a good solid base - then experiment to see what you like best. Ingredients: 1 Tbsp fennel seeds; 2 Tbsp dried rosemary; 1/4 cup dried thyme; 3 Tbsp dried marjoram; 3 Tbsp dried summer savory; 1 Tbsp dried basil; 1 or 2 tsp dried Lavender flowers. Grind fennel seeds and rosemary in a spice or coffee grinder. Place in a bowl and add remaining herbs. Mix together and store in an airtight container. I keep all of my herbs in the freezer!
BET YOU DIDN’T KNOW
Lavender has a long, long history of being used by ancient civilizations for its fragrance, color and medicinal properties. The Ancient Egyptians even used Lavender in the embalming and mummification processes. Historical records show that the Egyptians infused burial shrouds with Lavender before using the cloth to wrap the dead.
Essential oils containing Lavender and other scented herbs were used on a daily basis by all Egyptian classes to combat body odor and to soften and protect the skin. Good smells were associated with holiness, while unpleasant smells were linked to impurity. To continue the use of Lavender scented oils and shrouds when preparing a body for burial just made sense. It was said to help ensure that the deceased would be accepted into the afterlife. Plus it made the whole process more bearable for those who performed these rites!
I hope this gets you thinking about planting your very own herb garden. For the past 13 weeks here on the blog, we’ve taken a look at different herbs that can really thrive in the southern kitchen garden - without too much hassle or special tools. If you’d like some help with design and planning, click the button below to reach out. And stay tuned for what’s up next on the blog!
