Editing Lavandula (section)

==== Culinary history ====
Spanish nard ({{langx|fro|"spykenard de spayn le pays"}}), referring to [[Lavandula stoechas|''L.&nbsp;stoechas'']], is listed as an ingredient in making a spiced wine, namely [[hippocras]], in ''[[The Forme of Cury]]''.<ref>{{Cite web |title=The Forme of Cury |url=http://www.gutenberg.org/cache/epub/8102/pg8102-images.html |access-date=29 October 2020 |publisher=Project Gutenberg |quote=PUR FAIT YPOCRAS. XX.IX. XI. Treys Unces de canett. & iii unces de gyngeuer, spykenard de Spayn le pays dun denerer, garyngale, clowes, gylofre, poeurer long, noiez mugadez, maziozame cardemonij de chescun i quart' douce grayne & de paradys stour de queynel de chescun dim unce de toutes, soit fait powdour &c.}}</ref>

Lavender was introduced into England in the 1600s. It is said that Queen [[Elizabeth I of England]] prized a lavender conserve (jam) at her table, so lavender was produced as a jam at that time, as well as used in teas both medicinally and for its taste.<ref name="Lavender" />

Lavender was not used in traditional southern French cooking at the turn of the 20th century. It does not appear at all in the best-known compendium of Provençal cooking, J.-B. Reboul's ''Cuisinière Provençale''.<ref>J.-B. Reboul; ''Cuisinière Provençale'' (1910)</ref> French lambs have been allowed to graze on lavender as it is alleged to make their meat more tender and fragrant.<ref name="Lavender" /> In the 1970s, a blend of herbs called ''[[herbes de Provence]]'' was invented by spice wholesalers. Culinary lavender is added to the mixture in the North American version.<ref>{{Cite journal |last1=Laget |first1=F. |year=2005 |title=From its Birthplace in Egypt to Marseilles, an Ancient Trade: Drugs and Spices |journal=Diogenes |volume=52 |issue=3 |pages=131–139 |doi=10.1177/0392192105055941 |s2cid=144212782}}</ref>

In the 21st century, lavender is used in many world regions to flavor tea, vinegar, [[Fruit preserves#Jelly|jellies]], baked goods, and beverages.<ref>{{Citation |last=Charles |first=Denys J. |title=Lavender |date=2012 |work=Antioxidant Properties of Spices, Herbs and Other Sources |page=365 |url=https://books.google.com/books?id=Tz4Fa7r9wgIC&pg=PA365 |access-date=2021-09-05 |place=New York, NY |publisher=Springer New York |isbn=9781461443100}}</ref>