Высушенные соцветия лаванды долго сохраняют аромат. Их используют для ароматизации белья, мехов, шерстяных тканей и ковров. Запах лаванды отпугивает моль, москитов и других насекомых.
Лаванда обладает высокой антисептической фитонцидной активностью, поэтому она востребована для обеззараживания воздуха в служебных помещениях.
Растение отличается сильным пряным запахом и пряно-терпким вкусом. Цветки и листья лаванды нашли применение в кулинарии. Свежие листья этого растения используют при мочении яблок, тушении мяса и рыбы, добавляют в овощные и рыбные супы, гарниры из овощей.
Для ароматизации уксуса и напитков применяют высушенные цветки, собранные в самом начале цветения. Используют и молодые побеги лаванды, собранные з это же время, высушенные и размолотые в порошок, добавляя его в различные смеси пряностей. Применяют лаванду вместе с чабером, укропом и шалфеем. С ягодами можжевельника ее добавляют к тлеющим опилкам для придания аромата копченым изделиям.
В небольших количествах лаванду вводят в состав травяных сборов. Необыкновенный вкус и успокаивающее действие отличают лавандовый чай.
2 чайные ложки цветков заливают 3 стаканами кипятка и настаивают 5-10 минут. Приятный аромат придает лаванда и зеленому чаю (одну часть ее цветков добавляют к четырем частям чая).
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