“Spanish lavender” is usually used to designate species of lavender that grow as wild vegetation in the Mediterranean Basin. Lavandula stoechas is the most common species. We can find it on the Iberian Peninsula, southern France, Italy and in the eastern Mediterranean – Greece and Turkey.
The popular names for lavender cause much confusion. Spanish lavender is also called French lavender (as it was the first species introduced into France), but it is not at all the crop we see in the iconic images of Provence, with its vast fields of lavender (this is either the ‘fine’ lavender, Lavandula angustifolia; or the Lavandula x intermedia hybrid). Lavandula angustifolia, on the other hand, widely is cultivated in Provence, is often called English lavender, as it has also well adapted to English climate.
Spanish lavender honey has a mild floral scent and a pleasant taste. It is much less aromatic than the cultivated lavender (Lavandula angustifolia) one. It has a more common taste and almost imperceptible smell. It remains liquid for a long time, with a high viscosity. When it crystallizes, it takes on a coarse texture.
