Lavendelblätter finden in ihren Heimatländern übrigens ihren Platz auch als Küchengewürz.
Die leicht bitter und stark würzigen Blätter verfeinern Hammelbraten, gedünstetes Fleisch, Fischsuppen sowie Salate und machen die Speisen bekömmlicher.
Die Pflanze bei WALA
www.dr.hauschka.comIn the plant ’ s native countries, lavender leaves are also used as culinery herb.
The slightly bitter and very aromatic leaves are used to season roast mutton, stewed meat, fish soups and salads and make the food more digestible.
The Plant at WALA
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