Lavender

Lavendula, English lavender, French lavender

A beautiful aromatic herb that yields stems of purple flowers that can be used fresh or dry. Potency increases when dried. Often used in the kitchen to impart fragrance and flavor to both sweet and savory dishes.

Days in the Nursery
12-14 days

Harvest Cycle
3 weeks to bud formation -- 4-6 weeks to full harvest

Yield Per Shelf
1-3 lbs/Harvest Cycle

Flavor Characteristics
Floral, sweet, mint

Thinning technique

After you've transplanted your seedlings to the growing shelf. Each pod should be thinned to 1 seedling. To do this pull out the excess seedlings using a pair of tweezers or your fingers gently.

Harvesting technique

For culinary use, trim flowering stems just before buds open; the tips of buds will be purple. Buds can be dried or used fresh. Foliage may also be trimmed and used for culinary purposes. To dry, harvest flowering stems towards the base of the plant and tie in a bunch. Hang stems upside down in a cool, dark area.