Lavender flower

Habitat & Origin

True lavender (Lavandula angustifolia) is native to the dry, stony mountain regions around the western Mediterranean. The shrubs root deep in calcareous, poor soils where sun, wind, and temperature differences increase the concentration of aromatic oils in the flower spikes. In June and July, slopes turn purple and the flowering spikes are harvested, usually shortly after the flowers open when the scent is most pronounced. The inflorescences are dried in the field or in shady barns before the florets are carefully stripped from the stems. At Maison Tisane, we choose lavender based on region, harvest time, and drying method: compact, fragrant florets with a pure, floral-herbal nose, without dusty or camphor-like overtone.

Active compounds

Lavender contains linalool, linalyl acetate, and a palette of floral terpenes that together form the recognizable, soft aromatic depth. These compounds open up in warm water to a calm, almost ethereal flower structure with a subtle spicy undertone. In blends, lavender brings serenity, elegance, and a refined, slightly enveloping scent.

Ayurvedic approach

Lavender is seen in Ayurvedic energetics as a cool, aromatic blossom herb that mainly soothes Pitta and gives Vata mild rest, while Kapha remains neutral. In Mediterranean mountain regions, lavender was considered a 'shepherd's flower': picked during summer walks to perfume clothes and sleeping places. The plant was thus linked to nocturnal serenity. Energetically, lavender feels like twilight in a warm valley — fresh, floral, soothing, and subtly ordering.

Flavour profile & Blending