Lavender

Lavandula augustifolia (Labiatae)

Can be found in our Duck & Goose blend

Seen in many English gardens, both formal and otherwise, Lavender is an evergreen shrub, with long woody stems, which grow up to 90cm (3ft) in height. Although Lavender is recognised for its fragrant flowers, the grey-green leaves are aromatic too.

Mediterranean hillsides are also a favourite location for this herb.

In bygone times, the stems were strewn onto fires to burn, giving off a wonderful aroma, and hence filling the room with its fresh, clean fragrance.

Essential Oil of Lavender is a well known commodity, and the flowers are commonly dried and used as pot pourri and in bags for scenting drawers and cupboards. In the medicinal field it is used as a cough suppressant when taken as an infusion, and to treat headaches. Lavender is also held to be beneficial in treating nervous disorders. Lavender as antiseptic properties, and can be used as an external embrocation and stimulant.

More recently Lavender has been used to give a delicate flavour to cakes, such as in Lavender Icing on small buns.

We at Cromptons Kitchen decided that this herb has some unusual qualities and is not widely used as a savoury addition, and so set about creating a blend which would give an interesting twist – and so our Sea Salt for Duck and Goose was born. This really is one to be tried – you will be surprised at the subtle effect the Lavender has on a breast of duck, or even rubbed into an escalope of pork!