Lavendelblüten

Lavendelblüten, the flowers of the Lavandula genus, are small, fragrant buds that typically form in tall clusters up to 30 centimeters long. They are most commonly associated with Lavandula angustifolia, also known as English lavender, and Lavandula stoechas, the Spanish lavender. The petals range in color from pale violet to deep blue and occasionally white, with each bud containing multiple tiny florets. The flowers exude a distinctive sweet aroma composed mainly of terpenes such as linalool and camphor, which contributes to their widespread use in perfumery and aromatherapy.

Botanically, Lavendelblüten grow on woody stems that are covered with fine, grayish hairs. The plant prefers well‑drained, calcareous soils and a sunny location. During late spring or early summer, the buds open, revealing a yellow throat that indicates the blooming phase. At the end of the flowering period, the buds dry and can be collected for essential oil production or dried.

In human history, Lavendelblüten have had diverse uses. The Romans cultivated lavender for fragrance and as a culinary herb. During the Middle Ages, the blossoms were used in the preparation of sachets and hairpins to repel insects. In modern times, they are a key ingredient in cosmetics, soaps, and candle manufacturing. The oil extracted from the flowers is also used in massage, to treat minor skin irritations, and as a natural remedy for anxiety and insomnia.

Cultivation of Lavendelblüten worldwide has led to the development of many cultivars, differing in size, scent, and resistance to disease. Successful harvest for essential oil requires careful picking at the moment when the flowers are fully open, ensuring maximum terpene concentration. Outdoor growers often harvest between 20 to 30 kilograms of dried flowers per hectare, yielding approximately 1 to 2% of essential oil by weight.