Lavender, also known as Lavandula angustifolia is better known for its aromatherapy benefits, soothing, calming, relaxing, and stimulating. Medicinally, Lavender is an antitumoral, an analgesic, an anti-inflammatory and prevents the build-up of sebum, a skin oil that bacteria feed on. The French Scientist Rene Gatefosse was the first to discover lavender’s ability to promote tissue regeneration and speed wound healing when he severely burned his arm in a laboratory accident. Today, Lavender is still one of the few essential oils to still be listed in the British Pharmacopeia. Lavender is one of the few floras that is the least allergenic, yet so versatile that it can be used in body moisturizers, candles, and soaps. It is most certainly a spa favorite and commonly used during aromatherapy massages.
Lavender angustifolia is also known as Lavender, English Lavender, or True Lavender. It is a small, herbaceous to semi-woody, semi-evergreen perennial or perennial herb that you might see along walkways, raised walls, or borders. It is also often referred to as the “queen of herbs” for gardens.
Lavandula translates as “to wash” referring to an extract of Lavender being used as an oil in the bath. Angustifolia translates as “narrow-leaved”.
In the kitchen, Lavender is an incredibly versatile herb for cooking. English Lavender (lavandula angustifolia) has the sweetest fragrance of all the lavenders and is one most commonly used in cooking. For salads, the lavender flowers add a beautiful color. The spikes and leaves of lavender can be used in most dishes in place of rosemary in most recipes. Use the spikes or stems for making fruit or shrimp kabobs. Just place your favorite fruit on the stems and grill.
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