Lavender

Lavandula angustifoliaMill.

Lavender: from the latin lavanda, gerund of lavare (washing), because it was used to perfume the water for washing and ablutions.

Culinary use

Despite the fact that Lavender's properties are essentially tied to its fragrance, some authors mention its culinary uses to flavor, with other aromatic herbs, meat dishes; to lightly scent jams; to candy its flowers; to prepare flavored wine and vinegar.

Medicinal properties

Its most renowned use is in the preparation of Lavender essence which, depending on the concentration level and the extraction method, is known as Italian, French or English Lavender.
Roughly half a kilogram to a whole kilogram of essence is extracted from 100 kilograms of flowers and leaves.
A rinse with water in which Lavender flowers have been boiled is recommended for greasy hair; the essential oil is suitable for acne and pimples; leaves and flowers impart balsamic properties to bath water, as we are reminded by the etymon of its Latin name.

Cosmetic use

L’impiego più noto della Lavanda è per la preparazione dell’essenza che, secondo la concentrazione ed il metodo di estrazione è denominata Lavanda italiana, francese o inglese.
Da cento kilogrammi di fiori e foglie si estraggono da mezzo kilogrammo ad un kilogrammo di essenza.
Per i capelli grassi si consiglia il risciacquo con acqua dove hanno bollito fiori di Lavanda; l’olio essenziale è indicato per acne e foruncoli; foglie e fiori rendono balsamica l’acqua del bagno, come ricorda l’etimo del suo nome latino.