Blue Gold: The Riches of Lavender

Lavender is more than the postcard image of Provence. For centuries, this intensely aromatic plant has shaped French agriculture, perfume, cuisine, and spirits, earning it the name “blue gold.”

Lavender’s Origins

Lavender is native to Mediterranean regions and is thought to have been introduced to southern France by Greek traders as early as the 6th century BCE. Today there are 45 known species and over 450 varieties worldwide, varying in size, color, aroma, and growing environment needs. It thrives in moderate to warm climates and has very few pests or predators because of its naturally high aromatics, making it an excellent natural insect repellent. It has also been used for its anti-inflammatory and antiseptic properties, as well as in therapeutic and relaxation applications.

This flowering perennial shrub is synonymous with France—in particular the Rhône-Alpes and Provence regions—and has huge importance both culturally and economically. France is a world leader in lavender essential oil production, producing over 30% of global output. Historically, wild lavender was foraged by families and then steam-distilled in the fields via portable stills. When this family practice died out in the 1970s, the wild fields turned into the carefully cultivated rows that are so popular in tourist photos. Today, nearly all lavender harvested in France is cultivated; only a very small amount of wild lavender is used for essential oil production.

The lavender harvest season in France falls in early to mid-July, and throngs of tourists flock to southern France to take in the sights and smells of the region before harvest gets underway. Regions such as Ferrassières, Valensole, and Sault all celebrate the annual lavender harvest with festivals in mid- to late-summer, complete with parades, markets, exhibitions, folk dances, and distillation demonstrations.

Lavender in Perfume

Lavender reached new heights in the 18th to 20th centuries, when its use in perfumeries skyrocketed. The small city of Grasse is home to numerous parfumeries, and is known as the world’s “perfume capital.” Lavender hence became the symbol of the country and was christened the “blue gold” of France.

The addition of lavender to a perfume blend adds a calming, relaxing, therapeutic quality. Lavender is commonly used as a “top note” that is perceived first in a blend, and is amplified by other aromatic enhancers like wood, citrus, and spice--or a “middle note,” in which it integrates with more potent elements like jasmine, rose, or cedar for a more intense, sensual scent.

Lavender in Spirits

Lavender is exceptionally popular as an aromatic enhancer not only in perfumes but also in liqueurs, spirits, syrups, and tinctures. It is an important and historic ingredient in vermouth and amari recipes throughout Europe. Additionally, today’s employment of both fresh and dried lavender behind the bar has no bounds: lavender infusions are commonly used for syrups, tinctures, tonics, and with other base spirits. But because of its high levels of volatile aromatic compounds, lavender must be treated with care. Harsh, bitter, off-putting aromas and flavors are all too common when infusing or macerating lavender. Therefore, distillation of an alcoholic maceration of lavender is generally the preferred method to capture the pure floral aromatics.

Various species also emanate unique aromatic profiles, have different growing and harvesting requirements, and are selected simply based on the end goal of production—whether for essential oil, culinary use, perfume, or other purposes. With so many different species and types of lavender in the world, selection and production decisions are no easy matters.

Culinary Use of Lavender

Lavender is unique in the fact that all parts of the plant can be used as a flavoring or seasoning, from flower to leaf to stem. It is a key ingredient in the famous Herbes de Provence (along with thyme, rosemary, marjoram, savory, oregano, and others), and is used for marinades and seasoning for meat, vegetables, and hearty stews. Additionally, lavender is famous in chocolate delicacies, desserts like cakes and shortbreads, as well as compotes, preserves, and jams. It also makes a common appearance in tea blends, beginning in 17th century England when it became famous for its compatibility with bergamot and black tea blends.

Honey is a natural partner with lavender, and bees are particularly drawn to the flowers’ ultra-volatile aromas that are at their highest during the hottest part of the day. The resulting honey from lavender flowers is a delicate, perfumed style that is highly sought after and has its own protected designations (Miel de Lavande de Provence IGP, for example) in France. But buyer, beware: it should be noted that the exquisite miel de lavande is quite different from what is more commonly (and cheaply) found: lavender-infused honey— something that the aspiring gourmand can very easily make at home and not without its own merits, but definitely not the same thing.

Beyond lavender’s amalgam of uses in nearly every facet of human life, the cultivation of lavender has a bright future, both in France and beyond. It is a drought-tolerant plant and is able to grow in a variety of different soil types. And because it is naturally pest- and insect-repellent, it demands very little in the way of farming applications and sprays. In an ever-changing world constantly in need of innovation and thoughtful planning for an uncertain future, lavender seems to have both stood the test of time and paved the way for the future.