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 LAVENDER:
April 2015 Issue / Vol. 3, No. 7                                                                                                                                 (Lavandula angustifolia)

 



 
      
Executive Pastry Chef 
Vanessa Johnson
 
       
Executive Chef 
Kareem Shaw

     
Chef Michael Vargas

      
April 2015
Chef's Larder

      
Jared Sowinski
Director of Beverage

     
Cast & Plow

     
Molinari Caffé Liquore

      
Chef Charles Wiley
Prepares his signature Salmon recipe



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Synopsis: Lavender
The 17th century folk song made, Lavender’s Blue, made a comeback in the recent release of the movie, Cinderella. The words, written in quintessential nursery rhyme-ese, don’t make a lot of sense unless you lived during those times when lavender was associated with love—mostly conjuring it. Lavender’s popularity, today, has not waned. The essential oil outsells all others in the U.S. The draw, however, has switched from the lovelorn to the angst-filled. The herb comes in oils to dab on your temples, pillows to evoke sleep, bath oil in which to relax, candles to soothe the savage breast, and tinctured to close the hollowed eyes. And for good reason. Traditional medicine has held lavender in great esteem for “palpitations of a nervous sort,” and “hysterick fits,” as well as for digestion. An old compound tincture of lavender, called Lavender Drops, was taken after an “indigestible meal.” The cordial, according to the Maude Grieve’s book, A Modern Herbal, contained “oils of Lavender and Rosmary, with cinnamon bark, nutmeg and red sandle wood, macerated in spirit of wine for seven days.”