Introduction:
Lavender belongs to the labiates family, which also includes mint and sage. As a well-known medicinal plant, it is often used in naturopathy. It has a slightly bitter taste.
Use/Preparation:
Lavender is mainly used in Mediterranean dishes such as ratatouille, with spicy meat, in desserts or ice cream. But lavender oil, vinegar, lavender spice salt or lavender jelly can also be made from the plant. Tea can be made from the fresh or dried flowers.
Health:
Lavender can be used both internally and externally, e.g. on the skin or as an aromatic oil. It contains active ingredients with healing and relaxing properties and is therefore used as a remedy for restlessness, stress and insomnia. Lavender is also said to be helpful for digestive problems. Its antimicrobial effect makes it particularly valuable for external use against impurities.
Alternatives:
Rosemary is very close to lavender in taste. It also tastes slightly bitter.
Back to tested foodsRelevance for intolerances
| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 284/1182 |
| Fat | 2,1 g |
| Healthy fatty acids | 0,9 g |
| Carbohydrates | 37,6 g |
| Sugar | 2,7 g |
| Protein | 7,8 g |
| Salt | 0 g |
