Lavender

Lavandula augustifolia

Approximately 50 seeds per packet

Packed for 2026

Origins and History
Lavender, Lavandula angustifolia, also known as English lavender, traces its origins to the Mediterranean region—particularly southern Europe, northern Africa, and parts of western Asia. Ancient Egyptians used lavender oil in mummification and perfumery, while the Greeks and Romans prized it for bathing, cooking, and medicine. Its name stems from the Latin word lavare, meaning “to wash,” a nod to its long-standing association with cleanliness and ritual purification. Over centuries, lavender became a staple in monastic gardens and was later introduced to England, where it became a symbol of refinement and calm—hence the name “English lavender.”

Appearance and Characteristics
This heirloom perennial herb is cherished for its silvery-green, narrow leaves and striking spikes of purple-blue flowers. Typically reaching 12 to 24 inches in height, lavender has a compact, bushy form that emits a strong, soothing fragrance when brushed or crushed. The blooms attract pollinators such as bees and butterflies, making it a valuable addition to pollinator gardens. Its essential oils are stored in tiny glands within the flowers, contributing to its intense and enduring scent.

Culinary Uses
Lavender’s floral aroma lends itself to both sweet and savory culinary creations. The dried buds are often used to flavor baked goods, ice cream, syrups, teas, and even roasted meats when used sparingly. It is a key ingredient in the French herb blend Herbes de Provence, adding a delicate, aromatic depth to stews and grilled dishes. Culinary lavender varieties, such as ‘Hidcote’ and ‘Munstead,’ are preferred for their sweeter, less camphorous notes.

Growing Tips
Lavender thrives in USDA Hardiness Zones 5–9, preferring full sun and well-drained, slightly alkaline soil. Avoid heavy clay or waterlogged conditions, which can cause root rot. Start seeds indoors 8–10 weeks before the last frost or sow directly outdoors once soil temperatures reach 65°F. Sow seeds about ⅛ inch deep, pressing them lightly into the soil without covering them too heavily, as they need light for germination. Transplant seedlings to a spacing of 12–18 inches apart to ensure good air circulation. Once established, lavender is drought-tolerant and low-maintenance—perfect for rock gardens, borders, or containers.

Harvesting Guidance
For optimal fragrance and oil content, harvest lavender blooms just as the buds begin to open. Cut flower stems early in the morning after the dew has dried but before the heat of the day. Bundle stems and hang them upside down in a dark, dry, well-ventilated area for about two weeks to dry. Once dry, strip the buds for use in sachets, teas, or culinary blends. Regular pruning after flowering helps maintain plant shape and encourages vigorous new growth for the following season.