Organic Herb Lavender, English (p)

Lavender English
lavandula angustifolia 
Approx. 1000 seeds per gram

It is not easy to pin down the aroma of lavender although we all know what it smells like. Its sweet yet citrussy, a bit minty, a bit piney. There are quite a few varieties of Lavender and they all smell a bit different. There are a lot of molecules that make up that aroma and the intensity varies depending on where the plant is grown and what time of day it is and what the temperature is. Lavender flower are also very beautiful, mauve or purple buds born on long spikes. Lavenders silver-green pointed leaves are also highly perfumed. English Lavender is a perennial shrub which grows to a height of 75- 90cm. It has a high concentration of essential oils. Lavender is native to the Mediterranean and has been used and valued since ancient times.

How to grow:
Sow seed in seed trays of good organic compost at a temperature of 20°C at any time of year. Germination can be erratic and stratification can help. Stratification is a process that mimics the conditions in the natural habitat which break the dormancy of the seed. Pot seedlings up into 8cm pots and transplant into a sunny, well drained spot when ready at a distance of 45-60cm for individual plants or 30cm for a hedge. You can direct sow from May. Allow plants to establish before picking.

Pests and diseases:
As long as Lavender has free draining, airy conditions it does not suffer from any particular pests or diseases.

How to use:
Lavender flowers are used as a culinary flavouring for jams, biscuits and vinegar, however it is mainly used as a medicinal, household and cosmetic herb. Lavender is calming and relaxing. The oil is used to relieve headaches, rheumatism, bites, stings and burns. The dried flowers have been used for centuries to freshen linen and repel moths. Lavender dries easily. Lay the flowering stems on mesh or ties and hang small bunches.