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Lavender is a drought-tolerant perennial that flourishes in many gardens. Lavender produces gray foliage and purple flowers, although there are cultivars with pink, blue, lavender, or white flowers. The oil of lavender is a mainstay in perfumery, and the fragrance is widely used in soaps and cosmetics. Flowers for drying must be harvested before opening. There are hundreds of varieties and species of lavender and not all have the same food quality. As a general rule the english lavender has the least amount of camphor, flavour and scent making it best for culinary uses. The spikes and leaves of English lavender can be used in most dishes in place of rosemary in most recipes.
Purple flowers only on Lavandula angustifolia.
English lavender typically grows between 30 and 90 cm (1 to 3').
There is no shortage of medicinal uses for lavender. Lavender is a gentle sedative and can help with anxiety, stress and insomnia. It can help to relieve pain from headaches, sprains, toothaches, and sores. Lavender is slightly bitter and many herbalists use it as a hepatic and bile stimulant. It is also carminative and anti-inflammatory.
Depending on the mordant, is produces pinkish colours.
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