Lavender is a member of the mint family and has both sweet and savory flavors. The potency of lavender flowers increases when dried. When cooking with lavender start out with a small amount and add more as desired. Adding too much to a recipe may make your recipe have a perfume or bitter taste.
There are so many ways you can delight the palate with a small amount of lavender-infused into a recipe. Lavender lemonade, lavender cookies, or lavender sorbet are 3 easy recipes.
Lavandula x Angustifolia is the best species for culinary purposes. The following species are perennials for zones 5-11 with heights between 12 and 36 inches and grow in full sun.
· English Lavender: Medium Purple, 24 to 36 inches
· Hidcote Lavender: Dark Purple, 18 inches
· Jean Davis Lavender: Pale Pink, 18 inches
· Lavender Vera: Purple, 18 inches
· Munstead Lavender: Medium Purple, 18 inches
· Royal Purple Lavender: Dark Purple, 24 inches · Sachet Lavender: Purple, 18-24 inches
· Sarah Lavender: Purple, 12 inches
Spring is the ideal time to plant cuttings.
Lavender requires well-drained soils.
Sandy or gravel soils are preferable.
Mix bone meal with soil as this is a source of phosphorus and protein.
When planting space plants 30 inches apart.
Trim off flower buds the 1st and 2nd years to speed up the establishment of plants.
If you would like to grow lavender plants from seed Botanical Interests has Lavender Vera and Hidcote varieties. Growing instructions are as follows:
Sow Outside 4 to 6 weeks before your average last frost date or as soon as soil can be worked, or late fall in any climate.
Start Inside, which is recommended, 10 to 12 weeks before your average last frost date. Transplant seedlings after average last frost.
Days to Emerge: 30–90 days
Seed Depth: Surface to ⅛ inches
Seed Spacing: A group of 3 seeds every 10 inches
Thinning: When 1 inch tall, thin to 1 every 10 inches
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