Sweet lavender is a desirable variety, celebrated for its pleasant scent and visual charm. This beloved herb brings tranquility and beauty to gardens and homes, enhancing any landscape with its silvery-green foliage and vibrant purple blooms.
Understanding Sweet Lavender
“Sweet lavender” refers to varieties of Lavandula angustifolia (English Lavender) or Lavandula x intermedia (Lavandin). English Lavender, like ‘Sweet Romance’ or ‘Munstead’, is prized for its sweet fragrance and low camphor, making it suitable for culinary use and essential oil production. These compact shrubs typically reach 1 to 3 feet, with flowers ranging from soft to deep purple above silvery-green foliage.
Lavandin (Lavandula x intermedia) varieties can also be sweet, though some have a stronger, more camphoraceous scent, making them excellent for essential oil production but less ideal for cooking. These hybrids are larger, growing 3 to 5 feet tall and wide, with pale green leaves and dark blue-purple flowers. Lavandula heterophylla, also called “Sweet Lavender,” has greener leaves and strong fragrance but is not recommended for culinary use.
Planting and Growing Sweet Lavender
Site Selection
Sweet lavender thrives with proper site selection. Lavender requires at least 6 to 8 hours of direct sunlight daily for optimal blooming. In hotter climates, afternoon shade can prevent scorching. Good air circulation is also important to prevent fungal diseases.
Well-draining soil is crucial, as lavender is susceptible to root rot. Sandy or gravelly soil is ideal. For heavy clay, amend with organic matter, compost, or gravel, or plant in raised beds. Sweet lavender prefers neutral to slightly alkaline soil (pH around 7.0) and is hardy in USDA zones 5 through 9.
Planting Guide
Plant sweet lavender in spring after frost, once soil has warmed. Nursery starts are recommended over seeds, which are challenging to germinate. Dig a hole as deep as the root ball and twice as wide. Position the plant at the same depth as its nursery pot, ensuring the crown is not buried.
Space compact varieties 12 to 18 inches apart, larger types 2 to 3 feet, for good air circulation. Water new plantings consistently until established. Avoid over-fertilizing, as lavender prefers nutrient-poor soil, which can hinder bloom production.
Ongoing Care
Once established, sweet lavender is drought tolerant and requires minimal watering. Water deeply but infrequently, allowing soil to dry out significantly between waterings (every two to three weeks, or when dry 4 inches down). Yellowing leaves often signal overwatering.
Fertilization is rarely necessary; lavender thrives in lean soil, and excessive nitrogen can promote foliage over flowers. If soil is exceptionally poor, a light application of slow-release organic fertilizer or compost in early spring can provide nutrients.
Pruning is essential for shape, new growth, and abundant blooms. Prune in early spring or after the first flush of flowers by cutting back about one-third of the plant. This encourages a second bloom and prevents legginess. Avoid cutting into old, woody stems, as they often do not regenerate.
Common Challenges
Sweet lavender’s main challenges relate to moisture. Root rot is common, caused by overwatering or poor drainage. Excellent drainage and allowing soil to dry between waterings are the most effective preventative measures.
Fungal diseases are exacerbated by high humidity and insufficient air circulation; proper spacing helps. Fortunately, sweet lavender is resistant to deer and rabbits due to its aromatic foliage.
Harvesting and Using Sweet Lavender
Harvest sweet lavender in the morning, after dew evaporates but before intense heat, when essential oils are most concentrated. For optimal scent and color, harvest when one-third to one-half of flowers have opened, or just as they begin to open. Snip stems as long as possible, just above the foliage.
To dry lavender, gather freshly cut stems into small bundles and secure them. Hang bundles upside down in a dark, warm, dry, well-ventilated area for two to six weeks until completely dry. Dried lavender is perfect for aromatic sachets and potpourri.
English lavender (Lavandula angustifolia) is highly valued culinarily due to its low camphor, preventing bitterness. It adds a unique floral, slightly sweet note to dishes, used sparingly. Common uses include infusing syrups for beverages, incorporating into baked goods (cakes, cookies, muffins), and making ice cream, jams, sugar, or savory dishes.
Beyond culinary uses, lavender is popular in aromatherapy for its calming properties, reducing stress, alleviating anxiety, promoting sleep, and easing headaches. Its essential oils also repel insects, especially mosquitoes, making it useful in gardens or homemade bug sprays.