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Preserving Herbs |
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Lavender, Munstead 
Lavandula angustifolia
One of the most fragrant lavender varieties, with a very rounded, bushy habit and lots of flowers. Munstead is prized for edible flowers and its high oil content which is good for essential oils. Munstead is smaller than most lavender varieties, and blooms earlier than many. It is reputed to do better in warmer, drier climates as well. Lavender, Munstead Growing Tips
Cut back old flower stalks to promote new blooming. Space 18" apart. Well-dried flowers will retain their scent for a long time if dried and stored properly. Harvest leaves and/or flowers just before the flowers are open fully. Cut the stems in the morning after the dew has evaporated and the humidity is low. Hang in bunches in a dry, airy location - or use drying racks or screens when the temperature is high (90 degrees or above is ideal). When completely dry, strip flower heads off stems to use in sachets or potpourri. Store in air-tight container. To use in flower arrangements leave stems intact. When stems are still pliable they may be woven together to make wreaths or lavender wands. Having a hard time deciding which variety is right for you? View a summary of all the varieties together. Sowing Information Due to its long germination time, lavender is not often started from seed. Instead, the recommended method is to take cuttings in the summer, from the side shoots of the plants. Each cutting should be between two to three inches long. Place the cuttings in moist, sandy soil four to six inches apart. You can also start them in plug trays or in pots. Keep the soil moist - but not wet, to help encourage root growth. Transplant outside when plants are well established.Our 2010 shipping season has ended for our plants. All plant orders placed now will ship in April 2011. We do, however, ship seeds year round.
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Characteristics & Attributes for Lavandula angustifolia
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