Name: Lavandula angustifolia
Origin: Albania, Germany
Our Products: Leaf, Powder
Contact PGI for micro reduction, roasting, blending, milling, and social involvement with growers.
Documentation regarding lavender has existed for 2,500 years, but its use in human culture can be traced all the way back to ancient Egypt. When King Tutankhamen’s tomb was opened in 1922 excavators found lavender that was still faintly fragrant. This beautiful purple flower was also popular in many cultures in the ancient world and was mostly used as a perfume and then as a medicine. For it’s believed antiseptic properties the plant was also dried and burnt within sick rooms to cleanse the space. Popular in England, it was documented that Queen Elizabeth loved lavender and often consumed it in tea to treat migraines. By the middle ages this herb was considered to represent love and was used as an aphrodisiac. During the great plague Four Thieves Vinegar, lavender being one of it’s ingredients, was produced to keep from catching the grave illness. In the 14 and 1500’s it was thought that if young ladies sipped on lavender on St. Luke’s Day, they would dream of their true love whereas lavender found under a young man’s pillow is said to encourage them to get engaged.
Lavender is one of many medicinal plants that possess a plethora of medicinal uses noted across cultures. In times of war lavender was used to cleanse wounds by ingesting it as well as applying a poultice over the area. A popular medicine was that of red lavender tincture. This was made from a mixture of herbs that would steep in wine for seven days. This was used for a variety of treatments including the belief that it would help palsy. Lavender was also used to keep moths out of linens and to add scent into a warm bath and common rooms.
Minty Lavender Tea
- ¼ cup lavender petals
- 1 cup fresh mint leaves
- 2 cups filtered water
Place all ingredients into a saucepan and bring to a boil. Turn to a low heat and simmer for 15-20 minutes. Strain and pour into your favorite mug. For summertime, double the herbs and let the mixture cool then serve over ice!