An elegant lavender scent with an aromatic hint of fresh blossoms transports you to the fields of the Vaucluse region of France. There, this organic oil is produced by a farming community whose traditions are embedded with the cultivation of lavender.
Add recommended drops on a tissue, cotton ball or in a nasal inhaler. Deeply inhale for 2-4 minutes and alternate between nostrils every minute. Do not continuously inhale longer than 30 minutes. Wait at least 1 hour between sessions. Use as needed.
Bring the power of nature indoors and enhance your wellbeing with an essential oil diffuser. Add recommended drops and create your own aromatic blends with an ultrasonic diffuser, or waterless nebulizer (our favorite type).
Use recommended drops in a carrier oil and massage over specific area.
Full -body massage
Use recommended drops in a carrier oil and use for full body massage.
Add recommended drops of essential oil to either a carrier oil, Epsom salts or emulsifier. Add the blend to a bathtub which is filled with enough warm water up to the waist, and soak for 5-10 minutes.
There are some scenarios where undiluted essential oils may be used - for example in the case of insect bites, centralized infections, or where benefits outweigh the risk; however, this practice should only be carried out professionally trained clinical aromatherapists. Using undiluted essential oils can increase the risk of skin reactions, systemic toxicity, and drug interactions.
Add recommended drops to a bowl of warm or cool water. Place a small hand towel into the water and wring out excess. Place the compress on the specific area of the body for 30 minutes. Wait at least 1 hour between applications.
Steam distillation of the freshly cut flowering tops and stems.
No hazards or contradictions.
Lavandula Angustifolia L. is a perennial bushy shrub with fragrant linear leaves. The glands that contain essential oil can easily be observed in the leaves when under a microscope. This 'Maillette" variety is grown in France and England. It is said to have been introduced by Pierre Grosso who found the variety growing in an abandoned field in the Vaucluse region.