Native to the Mediterranean maquis, lavender is a plant that withstands both torrid and harsh winter temperatures very well and can be found in dry, stony soils to form particularly beautiful bushes. The common name “lavender” was transposed into the Italian language from the Latin gerund “lavare” (to wash) to allude to the fact that these species were widely used in ancient times (especially in the Middle Ages) to cleanse the body. Lavender was, in fact, a valuable plant for the Romans, who put bunches of flowers in the water of thermal baths and used it as a base for refined perfumes and in the preparation of decoctions and infusions used for the beauty of skin and hair.
How to use Lavender in cooking:
The lavender, normally is not used for food purposes. It is used to flavour white wine and vinegar, to prepare jellies and to flavour sweets. The lavender honey is very particular and it’s indicated for broncho-pulmonary infections.
“Agriculture of Excellence in Sicily – Filippone Gandolfo”
The Gandolfo Filippone farm stands at an altitude of 1,000 meters in the unspoiled environment of the Madonie Park, in the heart of Sicily. Passed down from father to son, the passion for agriculture has led to the creation of an innovative company. A company that places at the center of its production the rediscovery of the best aromatic plants most characteristic of the Mediterranean such as laurel, wide sage leaf, rosemary, thyme, fennel, lavender and, in particular, oregano.
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