Lavender

Lavender

Scent

• Soft, floral, herbaceous with a sweet, camphorous edge.

• Calming and slightly powdery — the classic “spa” aroma.

Appearance

• Silvery-gray-green foliage.

• Flower spikes in purple, lavender, or pink hues; some varieties are deep violet or nearly white.

• Compact mounds or upright spikes depending on species.

Common Species

• Lavandula angustifolia (English lavender): cold-hardy, sweet aroma, great for culinary and sachets.

• Lavandula x intermedia (lavandin): larger plants and spikes, stronger oil yield and fragrance.

• Lavandula stoechas (Spanish/Topped lavender): distinctive “rabbit ear” bracts; more Mediterranean heat-tolerant.

• Lavandula dentata (French lavender): toothed leaves, ornamental form.

Growing Basics

• Light: Full sun (6–8+ hours daily).

• Soil: Well-draining, sandy or gritty loam; tolerates poor soils better than rich, wet ones.

• Water: Drought-tolerant once established; water sparingly and avoid overwatering.

• pH: Neutral to slightly alkaline preferred.

• Hardiness: Varies by species—English lavender tolerates cooler zones, lavandin prefers milder climates.

Planting & Care

• Site: Choose a sunny, airy spot with good drainage. Raised beds or mounds help in heavier soils.

• Spacing: 12–24 inches apart depending on variety to ensure airflow.

• Pruning: Lightly prune after flowering to maintain shape; avoid cutting into old wood.

• Fertilizer: Minimal feeding; excessive fertilizer promotes floppy growth and fewer flowers.

• Winter: Mulch in colder climates for protection but keep mulch off crowns to prevent rot.

Propagation

• Seed: Slow and variable germination; patience required.

• Cuttings: Softwood or semi-hardwood cuttings root reliably and preserve varietal traits.

• Division: Less common; lavenders dislike root disturbance.

Pests & Problems

• Root rot from poor drainage is the top concern.

• Occasionally affected by fungal leaf spots or powdery mildew in humid conditions.

• Generally deer- and rabbit-resistant due to aromatic oils.

Harvest & Uses

• Harvest: Cut flower stems when most buds are open but before full bloom for best fragrance and oil. Morning is prime time after dew dries.

• Drying: Hang bunches upside down in a dark, airy place to preserve color and scent.

• Culinary: Use sparingly — lavender has a strong floral flavor. Common in baked goods, teas, and syrups.

• Aromatherapy & Crafts: Essential oil, sachets, potpourri, wreaths, and bath products.

• Pollinators: Highly attractive to bees and beneficial insects.

Companion Planting

• Pairs well with rosemary, sage, thyme, and other Mediterranean herbs.

• Contrasts nicely with roses and ornamental grasses in mixed borders.

Variety Tips

• Choose English lavender for cold climates and superior edible quality.

• Choose lavandin for larger blooms, stronger fragrance, and cut-flower production.

• Choose Spanish or French types for hot, dry climates and unique ornamental looks.

Fun Facts

• Lavender has been used for centuries in perfumery, medicine, and as a calming agent.

• The name comes from Latin lavare, meaning “to wash,” reflecting its historic use in baths and laundering.

Planting advice from Big D’s Trees and Grow Supply: pick a sunny, well-drained corner, choose the variety that matches your climate and use, give it room and a light hand with water and fertilizer, and you’ll be rewarded with perfume-filled summers and happy pollinators.