Herb of the Month – Lavender

Lavender Lavandula

I love everything about lavender – the smell, the colour, the flowers, the soft grey/silver leaves, and the taste. I could talk about lavender for quite a while! Lavender was my first herb love and probably my first plant love after buying a small pot with some seeds at Birmingham Botanical Gardens. I took the seeds home, opened the little packet and poured the seeds onto my hand. There were not many but holding them in my hand I felt like Jack with his magic beans. I sowed them, covered them with soil, watered and placed them on my bedroom windowsill. And waited. I checked them every day, most days more than once, and remember the excitement and achievement I felt as soon as those first tiny seedlings popped through the soil. Now, I really was Jack with his magic beans. I was so happy to have grown something. I cared and nurtured those little plants, potting them on as they grew bigger, until they were large enough to be planted in the garden. I wasn’t expecting much from that little packet containing just a few seeds, yet I think nearly every one of those special little seeds grew. Those tiny little seeds that I sprinkled onto compost turned into beautiful lavender bushes which my mum still has in her garden today. They really were magical.

In the Kitchen

Lavender can be used in many sweet and savoury recipes. It has a floral and fragrant flavour that can be a bit of an acquired taste and take some getting used to. Once I started using it in recipes I couldn’t stop. I now sprinkle some dried lavender flowers over my breakfast most mornings! It does have a strong flavour so should be used sparingly.

Lavender has a similar taste profile to rosemary and can be used in recipes where you would normally use rosemary, such as when cooking lamb. Lavender can be used as a herb on its own or in combination with other herbs such as sage and thyme. It works well with pheasant and vegetables such as carrots, celeriac or parsnips.

Lavender flowers can be used to decorate and flavour bakes such as cakes biscuits, working particularly well with flavours such as lemon, rose and pistachio. Lavender and lemon scones or biscuits are certainly worth making. It goes well with fruits such as blackberries, plums, apples, pears and rhubarb and can be added to desserts such as crumbles. Lavender is lovely sprinkled over fresh fruit and yoghurt, especially with a little honey.

Tea made from the fresh or dried flowers is a fragrant, revitalising drink, either on its own, with honey or added to black tea leaves.

Lavender honey – made by bees foraging predominantly on lavender- is beautiful. My sister bought me a jar of lavender honey for my birthday one year. At first, I could only have a very little at a time as it is so strong and fragrant, but now I only having a little at a time, through fear of running out of it!

Harvesting

If you like the taste of lavender make sure to harvest enough of the flowers in summer to last until the following year. I use the flowers most days so have to make sure to harvest and dry bunches of it – we have a lot of plants so it’s not really very noticeable when I have harvested a lot and there are still plenty left for the insects – they are loved by bees.

Lavender flowers from late spring to summer. Collect the flowers just as they open, cutting lengths of the stems to tie in bunches and hang to dry in a paper bag. The paper bag will catch the flowers as they dry and fall off the stems. Lavender also dries well on open trays.

The leaves can be harvested any time. Although, remember that lavender is slow growing over winter so try not to pick too much. Harvest the leaves before flowering to dry and store for use over winter.

How to Grow

The best way to grow lavender is from cuttings or to start with a young plant if you want to ensure the species. There are many species, and most do not come true from seed, meaning the new plant may be different to the parent plant. If this doesn’t worry you though (I’m happy to have any lavender growing in the garden) then have a go growing from seed.

Sowing from Seed

Sow seed in autumn on moist, peat free compost in trays or pots. Cover slightly with soil and keep between 4-10˚C. Allow the plant to establish a good-sized root ball before potting on or planting it in its final position, the following spring.

Taking Cuttings

Growing from cuttings is more reliable. Take softwood cuttings from non-flowering stems in spring. Remove the lower most leaves to reduce moisture loss. Cut just below a leaf node (the point where new leaves grow) and push the cutting into pots of moist, peat free compost.

Cuttings can be potted individually, or several can be pushed around the edge of one pot which I have found more successful. Place the pots somewhere sheltered, such as a greenhouse or conservatory. Ensure the compost is not waterlogged.

Planting

Lavender is a Mediterranean herb so needs a sunny, sheltered spot, with free-draining soil and does not like to be waterlogged. It likes low nutrient soil and does not generally need feeding. Lavender can be planted in the ground or in a container. It is nice to have some at your door, or along a pathway that you walk often. I always wanted a lavender path leading to the front door. I made sure to plant lavender as soon as I could after we moved in, making my own fragrant path to our (back) door.

Maintenance

To keep lavender tidy and not too woody it does need regular cutting. Cutting is best done in spring and summer. If you regularly harvest plants may not require too much further maintenance. During late summer, after flowering, I remove any remaining seed heads and lightly trim the plant.

Make sure not to cut into the old wood and leave some green shoots on the plant for it to regenerate and to ensure it will survive over winter.

For plenty of fresh growth it is a good idea to replace lavender plants every 3-5 years. However, if you have room in your garden, old lavender plants can be beautiful. I love the gnarled wood of old lavenders so instead of replacing with new plants, I grow more each year (or find new ones popping up around the garden) to add to our collection.

History

The Ancient Greeks and Romans used lavender to scent baths and soaps. The name Lavandula is derived from the Latin for lavare, meaning to wash. The Romans introduced lavender to Britain and monks started cultivating it in their monastic gardens. It was noted, not only for its fragrance, but for its power to ease joints and help tiredness.

Lavender was used for its ability to repel insects and for masking smells in the streets and in homes. It was also carried to ward off plague.

Fields of lavender were grown for the perfume trade, which has continued today, with a stronghold in England and France.

Uses/Medicinal

Lavender has been used for centuries and is now used extensively in the perfume and cosmetic industry to scent soaps, lotions, oils, shampoos etc. It is known for its soothing and calming effect, helping to ease anxiety and headaches. Added to the bath it will ease and sooth aching joints as well as calm and relax.

Lavender essential oil is traditionally used for sore joints and is also a good remedy for burns and stings, with its strong antibacterial properties helping to heal cuts and grazes. There are many varieties of lavender but it is the English lavender Lavandula vera that produces the highest quality fragrant oil.

Flowers can be dried to make herb pillows which make good moth repellents as well as making your clothes smell lovely. They can also be placed beneath your pillow for a relaxing night’s sleep.

Wildlife

As mentioned, insects love lavender flowers, and lavender plants will be buzzing with activity once the flowers are blooming. Lavender is one of the best plants to grow for attracting bees and butterflies. Bees see blue and purple flowers better than other colours and are naturally attracted to them. Blue-purple flowers also produce the highest volumes of nectar.