LAVENDER ANGUSTIFOLIA ‘MELISSA LILAC’

Lavender grows in arid and stony soils up to 800 meters above sea level. It fears stagnant water. It prefers sunny locations. Water as needed.

Lavender flowers are harvested at different times based on their use: for herbal use they are harvested at the beginning of flowering while for the cosmetic industry and perfumery in the period of maximum flowering. The harvest is done by collecting the ear with its stem, the bunches are dried upside down, in ventilated and dark places as the sun would make the flowers lose their color. When they are dry, the ear is separated from the stem and the flowers are kept in cloth bags to perfume the linen. Fresh flowers are used to extract essential oils.

In cooking, Lavender is rarely used. However, the flower is used to flavor white wine, vinegar, sweets and to prepare jellies. Lavender honey is very particular and fragrant.