Lavender is such a pleasant and beautiful herb to have in the garden!! The smell alone makes it worth growing! I love growing lavender to have for bouquets, tea, desserts and baked goods! Here are some of my lavender recipes below. Check them out!
Lavender is a perennial that grows usually to be about three-feet tall but depends on the variety your growing. It can produce slender spikes of blue, purple, lavender, pink or white flowers in mid summer. The foliage of the lavender is green and somewhat hairy but smells lovely just like the buds it produces. Lavender is a highly aromatic herb with a sweet and clean fragrance and bitter undertones.
TIP: When cooking with lavender use it sparingly so it doesn’t taste like your eating potpourri! Trust me, I’m telling you this from experience! A little lavender goes a long way!
Lavender prefers full sun but will tolerate partial shade while growing. Lavender will produce flowers in the summer but takes a little time to get going so it is recommended to start your seeds indoors about 10 weeks before the last frost. Lavender does require light to germinate! Most plants do not. So take note if you are starting your lavender from seed. Of course if you are not going to start from seed your local farmer’s market or home and garden store will carry plants you can purchase to transplant into your garden. You can plant one transplant per square foot in your garden.
Lavender is fairly simple to maintain. Its important not to over water this plant. Lavender is almost drought tolerant and too much water can bring on disease that will kill the plant. If your plant is receiving high amounts of water you can always prune back to improve air circulation around the stems. If your lavender is constantly moist it is more prone to develop root rot. Lavender is largely pest free!
When harvesting your lavender it is important that you cut the stem within one node of the woody growth. The best time to harvest is when the flowers are just hardly open. When drying lavender wrap with twine and hang upside down for about two weeks in a room temperature location. The buds will fall of with ease when completely dried.
Grow it. Pick it. Cook it. Eat it.