Lavender is a beautiful flowering herb and is actually part of the mint family. It grows as a small evergreen shrub with long flower spikes. They are hardy plants that are quick to flower and hard to kill, and is a favorite of gardeners around the world. Lavender is well known for its use as an essential oil or as a scent in soaps and perfumes, but have you ever eaten it? Lavender has many nutrients and can be added to your food in moderation for a brand new level of flavor.

Lavender contains Vitamin A which is essential for eye health. The amounts in lavender are not enough to really give you what you need for your daily intake but adding even a little more is better than none. Vitamin A helps with cataracts and age-related macular degeneration as well as night blindness, dry eyes and eye infections. It also keeps your skin and mucus membranes healthy. Lavender also contains small amounts of calcium which is vital for strong bones. One 100g serving of lavender has 2 mg of iron, a considerable portion of the 8 to 11 mg you should consume each day. Iron helps make hemoglobin and myoglobin in the blood. Without adequate quantities of iron in your diet, you may develop anemia, a condition that makes you tired and listless. Lavender contains limonene, which stimulates digestive enzymes in the liver and may help to detoxify the body of carcinogens.

Lavender is well known for its ability to help relax the body and mind. Anti-inflammatory components in this herb can help in reducing inflammation as well. There are studies suggesting it as a natural pain reliever and the oils are known to lessen healing time of wounds. Studies have also shown it will help destroy fungal growth such as athlete’s foot. It is believed to help lower blood pressure and heart rate as well. It is also used to help treat both PMS and menopausal swings. Due to its effects on the digestive system, it is also used to treat many ailments from bloating and nausea to vomiting and diarrhea.

Fun Facts

Most lavender plants are blue or purple, but some varieties come in yellow and pink.

The scent of lavender deters mice, flies, mosquitoes and other pests from the area.

Over 2500 years ago, lavender was used in ancient Egypt during the mummification process.

Nectar from lavender plants are used to make high quality honey.

Painters used lavender to improve quality of colors on paintings during the Renaissance Period.

Lavender actually produces small fruit called nutlets that are a pale brown color with spots that are about 2 mm in diameter. On the same thread though, lavender is seedless. It propagates by root division or stem cultivation.

Lavender is super easy to grow once it becomes a fully mature plant. It grows well in poor soil and in drought conditions so you could literally plant it and forget it until you want to use some. Rabbits do like the roots though, so if you think that might be an issue, take precautions.

Remember to use in moderation. This little flower packs quite a flavor punch and a little goes a long way. Taste as you go to make sure you don’t overpower the dish. If you want to tone it down some, lightly toast the lavender in a dry skillet over medium heat and constantly stirring for 5-10 minutes. This will remove most of the overly floral flavors. Look for culinary lavender this weekend (Our Walmart doesn’t have any, I get mine from Reasors) and make your grocery list. Then meet me in the kitchen to cook with this versatile flower that may just help you relax while cooking!