"Herb
of the Year for 1999"
LAVENDER
Family: Labiatae/Lamiaceae Genus: Lavandula
Treasured for its heavenly fragrance and healing powers, lavender is a beautiful bonus to any garden. Few scents are as universally recognized as lavender. This genus consists of about 25 aromatic evergreen perennials and shrubs that are found throughout the Mediterranean regions, the Middle East and India. Lavenders are among the most popular plants for herb gardens, having subtle colouring and a delightful fragrance. The hardier kinds make attractive hedges, while tender varieties may be grown under cover. Lavenders differ in habit, foliage and flower colour, which range from the typical lavender blue to various shades of purple and white. One of the reasons that lavenders are so seductive is that there is always another new one to experiment with. Due to their popularity and long history of cultivation, garden lavenders are mostly hybrids and cultivars. As a result, accurate identification is often difficult.
HISTORY:
Lavender has long been believed to have magical powers. North African women
of the Kabyle tribe used it as protection from mistreatment by their husbands,
while in Tuscany it was thought to shield children from "the evil
eye". Named by the Romans-’lavare’ meaning to wash, it has been
scenting washing water and bathes ever since. The conquering Romans took
lavender to England, where it quickly became popular as a strewing herb to
freshen the indoor air and add scent to linens. For centuries, its fragrance
has graced sachets, soaps, perfumes and potpourris. It was among the herbs
brought to North America by the settlers, who used the flowers as fresheners as
well as an antiseptic and healing agent. Religious Shaker communities
throughout the United States supported themselves by selling medicines made
with the lavender they grew.
Lavender was widely used during the World Wars as an antiseptic and has long been an important part of the fragrance industry, not to mention its frequent appearance in poetry and literature and wide use in potpourris, sachets and crafts.
GROWTH AND HABITAT
With the great diversity in size, colour and scent the possibilities for
gardening seem endless. Since some are only hardy to Zone 7 or 8, they must be
treated as tender perennials in our Canadian climate, but a number of varieties
are hardy to zones 4- 5. English lavender (Lavandula officinalis), is
considered the true lavender and is generally hardy to zone 5 and has
gray-green linear leaves and vivid gray-purple flowers. It is smaller and more
compact than some of the other varieties but this plant is considered to have
the most medicinal properties. Grosso, a hybrid lavender is much taller with
deeper purple flowers on abundant fat spikes, this is the choice for commercial
production as it can be harvested with machinery and has a high concentration
of essential oil. Lady lavender blooms the first year and is easier to start
from seed so it can be grown as an annual in cooler climates. Rosea lavender is
great to border pathways, a slower grower with pink flowers and great scent and
hardy to zone 5. Generally, lavenders prefer well drained to dry soil in an
open location. Most lavenders benefit from a period of dormancy. We recommend
not cutting back lavenders in the fall as the extra growth provides additional
protection for the plants. Winter mulching is essential in most parts of Canada
to ensure survival, use leaves, straw, evergreen branches or mound the soil up
around the base of the plant. Spring pruning of lavenders, especially young
plants encourages bushy growth, cut them back hard as soon as you see new
growth at the bottom. Generally you can get 2 to 3 harvests of flowers per
season, the leaves also contain a lot of essential oils so use them as well if
desired. Flowers are edible, but use sparingly as they are quite fragrant. Dry
lavender either by hanging or laying flat in a warm location out of direct
sunlight in an area that has good air circulation. Herbs are dry when the stems
are crisp but the leaves and flowers still have good colour. Store dried plant
material in glass jars if possible (do
not use plastic), in a dark, cool, dry location. Generally dried herbs can be
stored for up to one year.
MEDICINAL:
Lavender has a long history of medicinal use. A combined tincture called
"Palsy Drops" which contained lavender was officially recognized by
the British Pharmacopoeia for over 200 years until the 1940’s. It was used to
relieve muscle spasms, nervousness and headaches, this tincture originally
contained over 30 ingredients. Studies today have classified lavender as an
aromatic, tonic herb with a sweet scent. It relaxes spasms, benefits the
digestion, stimulates the peripheral circulation and uterus, lowers fevers, is
antiseptic, and has anti-depressant effects. Lavender’s medicinal qualities
come from its essential oil which is extracted from the leaves and flowers,
this is one of few essential oils that can be used directly on the skin without
being diluted and is suitable in skin treatments for all skin types. It has
become an indispensable part of many medicine cabinets, due to is wide range of
uses from a natural antibiotic and antiseptic to an anti-depressant, sedative
and detoxifier. It is very useful in treating burns and scalds, as it promotes
healing and prevents scarring. Lavender oil is also very useful for relieving
the itch of insect bites, helps to alleviate headaches and insomnia. It is
especially soothing when used in bathes or as a massage oil.
Victorian Sachet
This is a version of a recipe from the Era Formulary published in
1914
1 pound dried lavender flowers
1 ounce dried thyme leaves
˝ ounce dried mint leaves
˝ ounce cloves
1/8 oz lavender essential oil
To Make: Chop all ingredients and mix together well. Store in a glass jar. Use to fill sachet bags or pot pourris containers
To Make: Place dry herbs in a glass jar and pour almond oil over. Cover tightly and shake well. Place in a warm location out of direct sunlight. Leave for 2 weeks, shake daily. Then strain and bottle, preferably in a dark bottle. Cap tightly, label and date and store in a cool dark place. Use as required.