The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Inventory, lb : 11.00
This item was last sold on : 07/20/18
Lavender is a fragrant, flowering shrub that grows upwards of three feet in height and can grow outwards up to four feet when space allows. Its stems are woody, with leaf stalks more malleable – the leaves growing in pairs opposite each other along the stalk. Lavender’s soft-textured, grey-green or silver-green leaves are long and needle-like, becoming a true green when mature. During the summer months, small flowers bloom in spikes at the top of tall stems, rising above the fragrant foliage. Lavender flowers range in color from a pale, bluish-purple to a deep indigo blue depending on the variety; some cultivars have pink flowers. The scent of Lavender is sweet, floral and citrusy, and is said to have hints of balsamic and eucalyptus. The fragrance of the leaves and flowers is released when the plant is brushed against or crushed.
Lavender is available during the summer months.
All varieties of Lavender fall under the Lavandula genus of flowering plants, in the mint (Lamiaceae) family. There are at least one hundred Lavender varieties and hybrids in existence, the most common variety used for both essential oils and culinary applications is Lavandula angustifolia, or English Lavender. The Lavandula species has 39 recognized varieties. Most Lavender is propagated from cuttings taken directly from mother plants, ensuring an exact replication of the variety.
The compounds in Lavender that give the herb its unique scent, also provide the medicinal benefits the plant is well known for. Lavender contains terpenes, phytochemical compounds responsible for aroma, like linalool, cineol, and limonene. These compounds, along with flavonoids, alcohols and some 100 other constituents, give Lavender its antiseptic, sedative, anti-nausea, antibacterial, and antifungal properties.
Lavender is most often used as a condiment, added to dishes to enhance the flavor, just like a spice. Lavender can be used as a garnish for tarts, ice cream, sorbets and beverages. Fresh Lavender flowers are used in sauces, marinades and desserts. Chop the flowers and mix into soft cheeses like goat or cream cheese. Give buttercream a floral scent by adding crushed or chopped fresh flowers. Infuse milk for ice cream by adding sprigs of Lavender as the milk is warming. The same method can be applied when making jams, jellies, syrups or custards. Dried flowers and stems can retain their fragrance for months. The dry blossoms are fragile, and are most often used in teas, bath salts, potpourri, and sachets. The dried stems can be used as skewers for fruit or as stir-sticks in cocktails. Fresh Lavender can be kept for up to ten days if kept dry and cool.
Since ancient times, Lavender has been used for medicinal purposes to relieve headaches and insomnia. Lavender is used in aromatherapy to promote relaxation and relieve anxiety. The herb was used by the Romans to scent their public baths. The Latin name Lavandula comes from the word ‘lavare’, “to wash,” referring to its use in the Roman baths. The species name angustifolia means “having narrow leaves.”
Lavender is native to the Mediterranean region: from Spain, through the south of France, Italy, Turkey, Greece, and Northern Africa. Lavender was originally identified and classified by Carl Linnaeus as Lavandula officinalis, the “officinalis” epithet reflects the established medicinal and culinary qualities of the herb. Synonyms for the plant include: Lavandula vera, and Lavandula spicata, and Lavandula stoechas. These synonyms are also referred to as Fine Lavender, Spanish Lavender and German Lavender, respectively. It is said that L. angustifolia earned the name “English Lavender” for its ability to grow well in the English climate. Lavender is hardy, and can withstand heat and drought. It grows best in very sunny areas, where the soil isn’t too wet and slightly rocky. Flowers and foliage varies widely depending on climate, soil, and amount of sun received. The English likely brought Lavender to the United States, however, it doesn’t grow as well as in Europe. Recently, Lavender farms have been established in the Pacific Northwest of the United States, though most Lavender is still commercially grown in Europe and the Mediterranean.
Restaurants currently purchasing this product as an ingredient for their menu.
|Bottega Italiana-UTC||San Diego CA||858-404-0799|
|True Food Kitchen - La Jolla||San Diego CA||480-212-0175|
|Brockton Villa Restaurant||San Diego CA||858-454-7393|
|The Shores||La Jolla CA||858-459-8271|
|insideOUT||San Diego CA||619-793-9221|
|Kensington Cafe||San Diego CA||619-640-0494|
|San Diego Cellars 2017||San Diego CA||760-207-5324|
|LPM Master Tenant, LLC- Mess Hall||San Diego CA||619-522-6890|
|The Barrel Room||San Diego CA||858-673-7512|
|Chef Jenn||Solana Beach CA||858-212-9054|
|Kettner Exchange Bar||San Diego CA||312-415-5455|
|La Verduleria de Tijuana S. de R.L de C.V||Tijuana||664-103-6262|
|Harvest Kitchen||Vista CA||619-709-0938|
|Florent||San Diego CA||619-308-6500|
|Liberty Advance||Boulevard CA||619-766-3384|
|Marriott Coronado||Coronado CA||619-435-3000 x6335|
|The LOT (La Jolla)||La Jolla CA||619-987-9537|
|Dinners by David Inc.||San Diego CA||619-518-3935|
|Harvest by The Patio||San Diego CA||619-550-1262|
|Pacifica Del Mar||Del Mar CA||858-792-0505|
|Uptown Tavern||San Diego CA||619-847-4688|
|Cutwater Spirits||San Diego CA||619-672-3848|
|Paleo Paw||San Diego CA||858-337-7800|
|Herb & Wood Bar||San Diego CA||619-955-8495|
|Parakeet cafe||La Jolla CA||619-578-1040|
|Humphery's||San Diego CA||619-224-3577|
|Rancho Valencia||Del Mar CA||858-756-1123|
Recipes that include Lavender. One is easiest, three is harder.
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