Lavender and Mint, aromatic that never set!
Purple and green have never been so good together! This composition brings with it two well-known aromatic herbs that create a unique mix of flavors and fragrances.
Lavender is the only one of the genus Lavandulea, and is an aromatic herb with a shrubby habit. It is particularly appreciated for the scent of flowers, used as decoration but also in herbal medicine and for some culinary recipes. Lavender is among the most recognizable aromatic herbs, due to its cluster of purple flowers that stands out on the long stems and the unmistakable scent that they give off, which also acts as a natural repellent for mosquitoes.
Lavender (in this case in the Lavandula Stoechas variety) adapts to many soils but is better if the soil is calcareous and enriched with homemade compost.
Lavender watering must be regular but not excessive, avoiding stagnation as in most aromatic herbs, and taking care not to wet the flowers.
Mint has been known since ancient times; it is a perennial herbaceous present in many species. Asia, Africa and Europe are the places of origin.
The term name comes from mintha, a nymph in Greek mythology, which was later converted into "Mentha" by the ancient Romans. It is widely used in the kitchen, to flavor dishes and even drinks. Not only that: mint also has therapeutic and healing properties: in the past it was used to obtain a paste to be affixed to the wounds mixed with olive oil.
To grow the mint, direct sunlight and areas that are too hot should be avoided: one can therefore keep the entire composition close to a very bright window to encourage the growth of Lavender.
Even mint loves fertile soil, draining and rich in humus and organic substance. Like Lavender, it should be watered avoiding wetting the leaves. Atention that the ground of the mint is not too dry: if the plant is particularly young, it suffers a lot of drought.