The Lavender Angustifolia plant is an evergreen suffruticosa that belongs to the Lamiaceae family. Originally from the Mediterranean, it is characterized by an intense aroma and greenish-silver colored leaves. In the kitchen: dried flowers and leaves are used to flavor desserts, cheeses, meat and vegetables and to flavor infusions and drinks. Harvest: the stems can be harvested between July and August, when the flowers have not yet opened. Conservation: once the stems are collected, they are divided into bunches to be hung upside down in a shady and ventilated place. Once dried, it is possible to shell the flowers and leaves to collect them in a container so as to keep them dry and ready for use. Beneficial properties: Sedative, antispasmodic, anti-inflammatory and antimicrobial properties are attributed to lavender.
Technical specification
Fertilizer: Universal fertilizer, liquid or granular