In ancient Japan, kitchens were considered the heart of the home, and they too incorporated a built-in indoor lavender and herb garden. Lavender, along with other herbs like green onions and shiso leaves, was used in Japanese cuisine to add fragrance and depth of flavor to dishes. The indoor garden was carefully designed to create a serene and peaceful atmosphere, with lavender plants placed near windows or openings to allow sunlight to reach them. Japanese cooks believed that lavender had a calming effect on the mind and body, making it an ideal addition to their kitchens. The lavender and herb garden not only provided fresh ingredients for cooking but also added a touch of natural beauty to the kitchen. The ancient Japanese kitchen, with its built-in lavender and herb garden, was a space where culinary traditions and the appreciation of nature came together, resulting in a truly aromatic and harmonious cooking environment.
