Endless lavender fields stretching as far as the eye can see, quaint French villages, and the intoxicating scent of lavender wafting through the air. Ah, Provence! But did you know that this iconic region doesn't just captivate your senses with its stunning landscapes? Lavender also takes centre stage in the Provencal kitchen.

Lavender in French is pronounced Lavande and is part of the Lamiaceae family of plants which is also known as the mint family. There are actually 47 known species in the Lamiaceae family.

It’s native to Africa, Europe, and Asia as well as the Canary Islands. Although native in many regions in Australia especially the state of Victoria since 1920 some species of lavender are considered a noxious weed as it’s so invasive. Thus in Spain, this is the same situation with it being considered a weed in some parts of the country.

It’s an evergreen shrub that usually grows between 30 to 100 cm tall and is crowned by a mass of purple elongated flowers. The flowers appear in late spring and early summer.

The plant does best in dry, well-drained sandy or gravelled soils that are in full sun. In areas of high humidity they will be susceptible to root rot and fungus infections so aren’t suited to those areas.

Lavender flowers give an abundant supply of nectar making it a popular plant for bees and then of course they give off the flavour into the honey.

A lot of people use it as an ornamental plant in their gardens but it is also a culinary herb and its essential oils are used for medicinal purposes and in cosmetics.

The Egyptians used lavender oil way back 2,500 years ago. I was used as a perfume during the mummification process.

Ancient Greeks called Lavender Nardos after the Syrian city of Naarda which is now modern-day Duhok in Iran. This is where they would get their Lavender from.

During Roman times Lavender flowers were sold for about 100 denarii per pound which was the equivalent of a labourer’s monthly wage or a haircut every week at the local barber.

The Greeks and Romans would often bathe in water that had been infused with lavender buds.

In culinary terms throughout history lavender has been used. The Spanish included it in a spiced wine they enjoyed drinking called hippocras. Then in the 1600s, the English made a jam that was used in teas for its taste and for medical purposes. This jam was produced with lavender in it and was a prized conserve of Queen Elizabeth, she’d always have it on her table apparently.

But interestingly enough there is little appearance of lavender in French cuisine before the turn of the 20th century.

The English word for Lavender comes from the old French word Lavandre which comes from the Latin Lavare from Lavo which means to wash.

There are three main names for the main species of lavender we know today. English, French and Spanish lavender. English lavender has the sweetest fragrance of all lavenders and is often used in cooking. French lavender has a strong pine scent and flavour and Spanish lavender is even stronger and not recommended for cooking at all.

Commercially lavender is mainly grown for the production of lavender oil. An essential oil that is used in balms, perfumes, cosmetics and some topical applications.

Of course, lavender is synonymous with Provence in France with it being the emblem of the region. Some say it’s heart and soul. Often it’s called the Blue Gold of Provence.

In summer if you are lucky enough to go at the right time then a stroll through the purple-blue fields of lavender offers the perfect vista with a stunning sunset or sunrise in the background. Oh, the perfect picture.

Claude Monet and Vincent Van Gogh were so inspired by the beauty of the lavender fields in Provence that they painted them many times, capturing the light, air and colours of the sceneries before them.

The demand for lavender production in Provence grew when Grasse became the world’s capital of perfumes, thanks to famous perfumers like Galimard, Moliard and Fragonard who made the French and the entire world fall in love with their perfumes.

Lavender in Provence is harvested according to strict climatic rules depending on humidity in the air. If there is a long drought period harvesting can be brought forward as heavy rain can delay the harvest. In the past traditionally harvesting of lavender was done by hand and solely by women.

Possibly the most famous lavender fields in France or even the world are found at Senanque Abbey, which dates back to the 12 century. The abbey’s monks grow lavender there to this day and you can go visit them and buy some to bring home.

In culinary terms, most cooking uses the dried buds or flowers of the plant. They add a subtle citrus almost lemony flavour. Because the potency of the flowers increases with the drying process it is recommended that it’s used sparingly in cooking with it. Otherwise, you run the risk of having a soapy flavour for what you’re cooking. Like you hear in so many TV shows.

You can also find lavender used in herbal teas and infusions especially here in France where they love a good infusion tea. They’re often blended with black and green teas. Often this tea is used in baking and patisseries to infuse the flavour subtly.

Many people will buy and or use dried lavender bunches to hang in their kitchens and houses as an insect repellent. Medicinally lavender is often used to reduce symptoms and treat conditions like insomnia, anxiety, headache and even hair loss.

Jean Giono was a prolific French author who lived in Provence. He once said about the lavender in Provence something so simple.