Herbs — Lavender

Family name: Labiatae, Lamiaceae (Mint Family)
Botanical name: Lavandula Officinalis
Parts used: The flower
Extraction: Steam distillation of the fresh or wilted, dried flowering spikelets.
Taste: Pungent
Aroma: Fresh & herbaceous, soft & floral, bittersweet
Perfumery status: A head note of medium intensity and poor persistence

General Description
An evergreen woody shrub, up to 1 meter tall, with pale green, narrow, linear leaves and flowers on blunt spikes of a beautiful violet-blue color. The whole plant is highly aromatic.

Indigenous to the Mediterranean region, now cultivated all over the world. The oil is produced mainly in France, also in Spain, Italy, England, Australia, Tasmania, Russia, Bulgaria, Greece etc.

Herbal & Folk tradition
Lavender has a well-established tradition as a folk remedy and its scent is still familiar to almost everyone. It was used to “comfort the stomach” but above all as a cosmetic water, an insect repellent, to scent linen, and as a reviving yet soothing oil.

The oil is a colorless to pale yellow liquid. It blends well with most oils, especially citrus and florals. Also, cedarwood, clove, clary sage, pine, geranium, oakmoss, vetiver and patchouli.

Burns, wounds, insect bites, fever blisters, herpes, rheumatism, lumbago, ear infections, headache, yeast infection, athlete´s foot, colds, flu, bronchitis, motion sickness, high blood pressure, nervous heart, stress, insomnia, mood swings, dry skin, acne, fluid retention, hair loss, dandruff.

Safety data
Non-toxic, non-irritant, non-sensitizing.

Itchy & Scratchy