Manor Farm Herbs
Manor Farm
Oxfordshire OX27 8DP

Lavender Munstead

Lavandula angustifolia 'Munstead'

45cm (18in)
Suitable for:
A sunny position in well drained soil.
Lavender Munstead: Lavandula angustifolia 'Munstead'

Munstead lavender is slightly hardier than Hidcote and a little more tolerant of adverse conditions. All parts of the plant are strongly scented especially the flowers. The fragrance is aromatic and sweet, and is very attractive to bees.

The leaves can be used in cooking much in the same way as rosemary. French cuisine uses a lot of lavender in stuffing mixes, with roasting meats and even chopped finely in sweet biscuits. The flowers are also widely used in jams, vinegars, sweets and teas.

Little Lavender Cookies

  • 75 g self raising flour
  • 75 g butter
  • 25 g caster sugar
  • 2 tsp baking powder
  • 1 beaten egg
  • 4 tsp finely chopped lavender leaves – use young soft foliage.

Blend all the ingredients together in a food processor until well mixed.

Set teaspoons of the mixture onto a greased baking tray, placing them a little way apart as the cookies will spread during cooking.

Bake at Gas mark 5, 190°C, 375°F for 8 – 10 minutes until golden. Cool on a wire rack.

They store well in an airtight tin for up to a week.

Lavender is very much an all round herb as it is also important medicinally and in aromatherapy, cosmetics and perfumery. English lavender produces particularly high quality oil. Lavender has a multitude of uses both internally and externally. These include indigestion, depression, headaches, burns, muscular pain and head lice to name but a few.

The flowerheads for drying should be harvested just before fully open, as they will continue to open as they dry. When harvested commercially for oil they are cut a little later so as to contain maximum essential oils.

The generic name Lavandula comes from the Latin - lavare - which means to wash.