lat. Lavandula angustifolia
hrv. Lavanda

Lavender comes from the Lamiaceae family and it has been known for its gentle and soothing fragrance since ancient times. Used by Greeks and Romans in the public baths, the word lavender is derived from the Latin word lavare, or to wash.

History and Origin

Lavender is native to northern Africa and the Mediterranean, with a history dating back more than 2,500 years. The herb had many uses throughout history, ranging from medicinal, culinary all the way to the art world. In all cases it included the use of both its parts – the buds, and the greens. As both of them carry many benefits.


The versatility of this plant lies in its complex chemical structure. It is rich in vitamin A, Calcium and Iron that provide analgesic, antiseptic and antibiotic effects which makes lavander an excellent choice against any and all sinus related problems.

The percentage of specific ingredients strongly depends on the place of its cultivation and climatic conditions. For instance, after a long and dry summer, the oil contains a high concentration of esters. Esters are strong fungicides and are antispasmodic in varying degrees, they give the plant its pleasant scent and soothing properties.

Lemon lavender quick bread

Lavender and lemon pair together
to make an absolutely
delightful quick bread.

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg beaten lightly
1 cup milk or half & half
1/4 cup olive oil
juice and peel of 2 lemons finely grate the lemon peel-about 2 tablespoons of juice and 1 tablespoon of peel
2 teaspoons of dried lavender or 2 tablespoons of fresh lavender, finely chopped

  • For Glaze
    2 tablespoons sugar
    2 tablespoons lemon juice
    1 tablespoon butter


  • Preheat the oven to 350 degrees. Grease a loaf pan, set aside.
    In a large bowl mix together the flour, sugar, baking powder, and salt.
  • In another bowl combine the egg, milk, oil, lemon peel, lemon juice, and lavender.Place the wet ingredients into the dry ingredients and stir just until the batter is moistened. (The batter will be lumpy)
    Spoon batter into the greased loaf pan.
    Bake for 50 minutes or until a toothpick inserted into the centre comes clean and top of loaf is cracked.
  • Cool for 10 minutes before topping with glaze.

For glaze

  • Melt butter with sugar and lemon juice in small saucepan until well combined.
    Poke holes in the top of the lemon loaves and slowly pour the glaze over the top.

Tips and notes

You can put these in a freezer bag and freeze for up to 3 months or store in the fridge for 1 week.
For mini loaves reduce the baking time to 40 minutes.