One of the things that I most love about the Cowichan Valley is the continuing swirl of wonderful organic aromas in the summertime. From the funk of newly cut hay to the sweet smell of the forests and rivers. At the farm, we always wait patiently for the flowers of the lavender plant to burst forth at the beginning of our walkway. It is a regular treat to gently rub the flowers and inhale the sweet floral aroma. The bees are also crazy about our lavender, the bushes are often buzzing with the activities of several types of bees. Most of the aroma from the
plant come from aromatic coils that also have significant health benefits.
The plant has anti-bacterial and antiinflammatory components but for me there is also great mental benefits derived simply by smelling it. In my book anything that gives you even a momentary lift is a good way to balance the other hectic parts of our lives. If you grow lavender, choose a drier area (they don’t like their roots too wet) and prefer a nice sunny spot in your yard. In France where you often see fields ringing the Mediterranean the plants are often mulched with gravel between the rows, to both draw heat and keep down competing weeds. The really good news is they are hardy in our climate and do not need much in the way of care and feeding when they are established.
I use lavender in a lot of desserts and they have a magic connection with berries, cream and chocolate. You can also use the leaves as a herb, similar to how you would use rosemary. They shine as a seasoning for lamb, pork and chicken. With vegetables, I like the combination of lavender with roasted or grilled potatoes, squash and zucchini best. Aroma therapy for the soul, delivered along the walkway or in the odors drifting from the BBQ, smells like a another fine Cowichan summer.