Season: All Year
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French Lavender, also known as Lavandula X intermedia 'grosso', is a perennial shrub that is native to the Mediterranean region. This aromatic plant is prized for its fragrant purple flowers, which bloom from late spring to early autumn. French Lavender is known for its unique "butterfly wings" flower shape, with two petals that resemble butterfly wings. This plant thrives in full sun and well-draining soil, making it an ideal addition to gardens, borders, and containers. In addition to its ornamental value, French Lavender is also used in perfumes, soaps, and aromatherapy due to its calming properties. It is also commonly used in culinary applications, such as seasoning for baked goods and teas.
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Mature Height
2 - 4 Feet |
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Mature Width
3 - 4 Feet |
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Light
Sun |
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Water
Moderate |
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Uses
French lavender, also known as Lavandula X intermedia 'grosso', is a versatile and popular herb that has been used for centuries for its numerous benefits. One of the most common uses of French lavender is in aromatherapy, where the essential oil extracted from its flowers is used to promote relaxation and reduce stress and anxiety. The essential oil is also known to have anti-inflammatory and analgesic properties, making it a popular ingredient in skincare and pain relief products. Additionally, the dried flowers of French lavender are often used in teas and culinary dishes for their pleasant fragrance and flavor. Overall, French lavender is a highly valued herb with a wide range of uses and benefits.
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RECIPES
Light & Buttery Lavender Shortbreads
Ingredients
1 cup butter softened
3/4 cup sugar
2 teaspoons vanilla extract
½ teaspoon almond extract
2 cups all-purpose flour
1 tablespoon dried lavender flowers (preferably organic)
1/2 teaspoon salt
Directions
1. In the bowl of an electric mixer with the paddle attachment, cream together the butter, sugar, and extracts. Whip until light and fluffy.
2. Next, add the flour, salt and dried lavender buds and mix until completely combined. The dough should be soft and easy to handle. If the dough is still sticky, add a little more flour 1/8 cup at a time until you can form a dough ball without it sticking.
3. Divide the dough into two balls. Flatten into a disc, wrap with plastic or wax paper and chill in the refrigerator for about one hour. You can speed up chilling time by placing the dough into the freezer for 20 to 30 minutes.
4. Preheat oven to 325° F degrees. On a lightly floured surface, roll out dough to about to 1/4-1/2 inch thickness depending on preference and then cut cookies out using the cookie cutter of your choice. Place on an ungreased cookie sheet (parchment paper is okay).
5. Bake 10-13 minutes or until cookies are gently browned around the edges. Allow to cool on a rack. Enjoy!
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