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Provence Holidays

Lavender

History

Lavender is a medicinal plant, the first traces of which can be found among the Romans, who used it as a perfume, for bathing and for cleaning clothes. Recognised as a "precious plant" by the naturalist Pliny the Elder, it spread throughout the Mediterranean region.

Its name did not appear until the Middle Ages and comes from the Latin verb 'lavare', which means 'to wash'. At that time, it was believed that bad smells spread diseases and fragrances were given therapeutic properties. It was therefore cultivated from the 14th century and used to treat infectious diseases as part of the natural pharmacy of the time.

From the 16th century onwards, lavender essence was distilled in Provence. An excellent antiseptic, it heals wounds and is used as a vermifuge. In the 18th century, it became a remedy against the plague. Its cultivation became intensive thanks to the development of perfumery, particularly in Grasse, which saw the creation of the corporation of master perfumers and became the capital of lavender in 1759. In the 19th century, family cultivation was replaced by more intensive cultivation as the industry developed.

Varieties and Flavours

There are five varieties of lavender:

  • Butterfly lavender: which is a bright mauve colour and has bracts that look like butterfly wings.
  • English lavender: pale blue, with magnificent green foliage.
  • Spike lavender: a bluish mauve with a camphorated fragrance and anti-inflammatory powers.
  • True lavender or official lavender: which only grows above an altitude of 800 metres and is used in large perfumeries. France is the world's leading producer of lavender with 90% of the production.
  • Lavandin: a cross between spike lavender and true lavender, which grows on any terrain and is used for household products.

The Question on Everyone's Mind

Where are the most beautiful lavender fields in Provence?

The flowering season lasts only a few weeks between mid-June and mid-July, or late July to early August for some regions.

Do not miss:

  • the Valensole plateau, in the Alpes-de-Haute-Provence.
  • the Claparèdes plateau in the Vaucluse.
  • the Plateau d'Albion or Pays de Sault, in the Vaucluse and the Drôme.
  • the northern Luberon: Lioux, Roussillon, Joucas, Gordes.

How to Use It

Treat yourself with lavender essential oil:

It helps to fight against stress, anxiety, hyper-emotionality and has calming and soothing properties.
It is an antispasmodic that helps to fight against respiratory problems, blocked nose, colds, coughs, etc. by relaxing the muscles and regulating the pulmonary system.
It can relieve headaches and skin ailments, itching and burns. 
It has anti-venom properties which fights against snake bites, jellyfish stings etc.
In infusions, lavender facilitates digestion and has stimulating and diuretic properties.
In compresses, it is a fantastic antiseptic.

For cooking:

Lavender is used fresh or dry but always sparingly because its fragrance is very powerful. In Provence, it is used to flavour honey or jams and is used to rub lamb meat before grilling. It can be added to salads. In seeds, it accompanies all roasted meats and fruit tarts. The flowers, infused in milk or sugar water, make a syrup that can be added to yoghurts, ice creams and desserts. 

To perfume your home:

Lavender is used to perfume cupboards and rooms. The flowers are dried and placed in a bag to be scattered throughout the house.

A Recipe

Lavender crème brûlée:

(also see the recipe in the 'Apricot' chapter)

Preparation time: 15 mins

Cooking time: 20 mins

Resting time: at least 2 hours

Difficulty: easy

Cost: €

Ingredients for 4 people

3 egg yolks
40g sugar
40cl of whipping cream
2 teaspoons dried lavender flowers
brown sugar

  1. Preheat your oven to 180 °C (gas mark 6) with the ramekins and the water for the crème brulée.
  2. Heat the cream with the lavender, without boiling, for 15 minutes.
  3. In a deep dish, beat the egg yolks with the sugar until the mixture whitens and becomes frothy.
  4. Strain the cream and pour it over the mixture. Beat the mixture quickly and pour it into the ramekins.
  5. Place the ramekins in the dish, put them in the oven and cook for 20 minutes. The crèmes are ready when the centre is still slightly quivering.
  6. Leave the crèmes in the fridge for at least 2 hours.
  7. Enjoy!

Where to Buy Them

You will find them on all the markets in Provence.

Lavender Events

In the Alpes-de-Haute-Provence:

  • In Valensole, the Lavender Festival takes place every year in the second half of July: distillation demonstrations, craft market and various activities with the possibility of eating a meal based around this fragrant plant!
  • In Digne-les-Bains, at the beginning of August, do not miss the Corso de la Lavande and the lavender fair in the second half of August. This is the biggest festival in the region dedicated to lavender. It has been going on for nearly 70 years!

In the Vaucluse:

  • In Sault, on August 15th: Lavender Festival with cutting competition, concerts in the streets and flower floats.
  • In Valréas, on the first weekend of August, the Corso de la Lavande with floral floats and local entertainment.

 

Lavender