Lavender is the common name given to a few species of the Lavandula genus. Each has different uses and dominant compounds. What are the most commonly grown species and how do they differ? How closely are they related? Which has the best flavor for cooking? What are their dominant compounds? How does this affect the aroma of their essential oil? Opening tune: Botanical Berceuse by Carmen Porter (https://carmenporter.com)References:Renata Prusinowska, Krzysztof B. Śmigielski, Composition, biological properties and therapeutic effects of lavender (Lavandula angustifolia L.). A review. http://www.herbapolonica.pl/articles/view/1346https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/eucalyptol Iman Bajalan., (2015) Chemical composition of lavandin essential oil (Case study: Borujerd from Iran). J. Appl. Sci. & Agric., http://www.aensiweb.com/old/jasa/rjfh/2015/March%202015/12-14.pdfInsawang S, Pripdeevech P, Tanapichatsakul C, Khruengsai S, Monggoot S, Nakham T, Artrod A, D'Souza PE, Panuwet P. (2019) Essential Oil Compositions and Antibacterial and Antioxidant Activities of Five Lavandula stoechas Cultivars Grown in Thailand. Chem Biodivers. doi: 10.1002/cbdv.201900371M. M. Barazandeh (2002) Essential Oil Composition of Lavandula latifolia Medik from Iran, Journal of Essential Oil Research, doi: 10.1080/10412905.2002.9699784https://www.newdirectionsaromatics.com/blog/products/a-helpful-guide-to-buying-your-lavender-essential-oil.htmlhttps://www.lavenderwind.com/lavender-essential-oils/

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