Lavender

Lavender is the common name for aromatic plants of the genus Lavandula (Lamiaceae), notably L. angustifolia. Known mainly for essential oils used in perfumery, aromatherapy and traditional medicine, it is also a flavouring ingredient in sauces, dressings, cookies, ice creams and herb teas (notably Herbes de Provence), and its flowers yield popular monofloral honeys with a distinctive perfumed note. Food-grade lavender (dried buds) must be free of pesticides and heavy metals, correctly identified — since lavandin (L. × intermedia) is harsher — and used sparingly, as its potent camphoraceous flavour easily dominates; essential oil is for flavouring at regulated doses only.