Lavender was popular among the pre-Christian Greeks and Romans as a scent for baths and soaps. During the Dark Ages, when people forgot to wash for about 500 years, lavender moved into obscurity, but Tudor England revived its use in the late Renaissance period.

Flowers form during June and July in spikes at the top of the plant. Flowers must be harvested before they open. Both flowers and leaves are dried in the warm shade, and if they're not dry in a couple of days, pop them briefly in a low oven.

Medicinally, lavender has a soothing effect on the nerves. Bathing in lavender water is said to relieve palsy and hysterics. The water is also used as a gargle for sore throats and hoarseness. One recipe says to add 2 ounces of refined lavender essence to 1 1/2 cups of good brandy. That'll relieve a sore anything!

Lavender balm is traditional for sore joints and toothaches, and is used as an antiseptic for wounds. If you make your own tea blends, lavender is a necessity in any combination involving chamomile.

The dried leaves and flowers are most commonly used in potpourri and sachets, of course. But in the kitchen, lavender is an essential ingredient in herbes de Provence, and a teaspoon of finely crushed dried leaves added to a vegetable stew right at the end is a surprisingly wonderful addition.

Try adding crushed dried lavender to your next batch of sugar cookies, or any white cake batter. If you add cloves to anything, a little lavender compliments the flavor.

To make a delicately colored and scented vinegar, steep a cup or so of fresh or dried lavender flowers in a gallon of white vinegar for a week, shaking daily. At the end of the week, strain off the flowers and store in airtight bottles. Add to oil and vinegar salad dressings, or try some on sliced tomatoes.