I will admit, as a gardener, that I am obsessed with lavender.
I love how the plant looks in the garden and in my containers.
I love fresh lavender lemonade and cookies infused with lavender.
I love drying it and replenishing my linen closet every fall with fresh lavender sachets. All I can say is I love lavender.
Lavender can be a challenging plant for some gardeners. This herb does best in USDA Plant Hardiness Zones 5a through 9b. Lavender can be grown in colder areas but it has to be mulched. This herb likes to be in full sun but can tolerate some shade.
The soil can be another challenge. Lavender likes to be in a soil that has a pH between 6.5 and 7.5. This soil cannot be overly rich or overly poor but instead needs to be average and well drained.
Lavender can be started from seed but keep in mind that the germination rate is not very reliable. A better way of propagating lavender is through softwood and semi-hardwood cuttings. Once the cuttings have rooted move them to the garden or another approach is plant them in a container.
Lavender works extremely well in containers and can be moved indoors if the environment warrants it. Remember though, if a container is used make sure it has good drainage. Lavender does not like to be in soggy soil so always check the moisture level before watering.
Lavender looks wonderful in the garden or landscape. Its grayish-silver foliage offsets the vibrant light purple or lavender blooms that grace this plant. Lavender, also, makes a fragrant and showy hedge around the garden space.
Lavender is well known to attract many different types of butterflies, bees, and birds. It, also, attract less desirable organisms, such as mealybug, whitefly, scale, and spider mites. So do not plant lavender near plants that are also susceptible to these pests. This will compound any problem that may occur. Lavender, on the other hand, does not suffer from many plant diseases.
Dried lavender flowers have been used for centuries to scent bathwater and has even been found to treat headaches. It is also used as an antiseptic.
Lavender can, also, be found in the culinary world. Lavender sugar and salt are easily made at home with your homegrown lavender. Never use lavender from a craft store or that is not organically grown in food items. Lavender from these types of sources is treated with pesticides, which carry into the food.
If you are going to use your own homegrown lavender, the first step is to dry it. This is simply done by cutting the flower stalks in the early morning. This is the time when the essential oils are the highest. Once they are cut, organize the flower stalks into small bundles and secure with a rubber band. The rubber band will hold the stems better as they shrink then twine or ribbon. Hang in a warm environment away from direct sunlight.
After seven to ten days, the flower stalks will be dried and it will be time to remove the buds. This can be challenging since you do not want to crush the blooms. The easiest way to do this is to place the stems in newspaper or a towel. Wrap the newspaper or towel around the lavender and begin to roll the bundle on a hard surface. This will dislodge the blooms without crushing them.
Once the blooms have been dislodged, store them in an airtight container until ready to use but do not discard the stems. The stems of the lavender plant can be used in the fireplace and will release a floral fragrance throughout the room.
Three of the easiest projects that can be done with lavender are making scented sachets, lavender sugar and lavender salt. Lavender sachets are simply little muslin bags that are filled with dried lavender. The bags are then tied off and put in the linen closet and around woolen items. Some say the smell of lavender wards off moths and other household insects.
Lavender sugar and salt are made very much the same. To make the lavender sugar, bruise dried flowers and add mix them with superfine or confectioners sugar. Place in an airtight container and store until needed. When ready to use, simply sieve the sugar to remove the blooms and use on cakes, cookies, and to flavor drinks.
Lavender salt is made the same way but instead of sugar use sea salt. Store the mixture in an airtight container until ready to use.
So until we blog again, give lavender a try this growing season. Your culinary palate and your linen closet will thank you.
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