Aromatic herbs, lavender angustifolia v.14

The Lavender Angustifolia plant is an evergreen suffruticosa that belongs to the Lamiaceae family. Originally from the Mediterranean, it is characterized by an intense aroma and greenish-silver colored leaves. In the kitchen: dried flowers and leaves are used to flavor desserts, cheeses, meat and vegetables and to flavor infusions and drinks. Harvest: the stems can be harvested between July and August, when the flowers have not yet opened. Conservation: once the stems are collected, they are divided into bunches to be hung upside down in a shady and ventilated place. Once dried, it is possible to shell the flowers and leaves to collect them in a container so as to keep them dry and ready for use. Beneficial properties: Sedative, antispasmodic, anti-inflammatory and antimicrobial properties are attributed to lavender.