French lavender is a popular choice for gardeners due to its visual appeal and extended bloom time. The term generally refers to two distinct species. The most common species labeled as French Lavender in the United States is Lavandula dentata, known for its distinctive toothed or “fringed” foliage. A second variety, Lavandula stoechas, is also frequently called French Lavender, but is more commonly known as Spanish Lavender in the US, recognizable by the showy, petal-like bracts that emerge from the top of the flower spike. Both species are native to the Mediterranean region and prefer a warm, sunny environment, typically thriving in USDA Hardiness Zones 8 through 11. This perennial shrub is highly valued for its ornamental qualities and its aromatic leaves and flowers, which possess a strong, camphoraceous scent that sets it apart from the sweeter English varieties.
Managing the Living Plant: Pruning and Maintenance
The longevity and dense shape of your French Lavender depend heavily on proper structural pruning. The plant naturally tends to become woody at its base over time, which reduces its ability to produce new, flowering growth. To prevent this leggy appearance and encourage a full, rounded mound, you must prune back the soft, green growth regularly.
The main structural pruning should occur at the end of the growing season after the final flush of flowers, or in early spring just as new growth begins in cooler climates. When performing this heavy pruning, you should cut back about one-third to one-half of the current year’s growth. It is necessary to avoid cutting into the old, leafless, woody stems, as French Lavender will not reliably regenerate from this old wood.
Throughout the long blooming season, continuous deadheading is recommended to stimulate repeat flowering. This lighter pruning involves snipping off the spent flower heads down to the first set of leaves or just above a leaf node. This practice ensures the plant focuses its energy on producing new blooms rather than setting seed, resulting in a prolonged display of color.
As a Mediterranean native, French Lavender demands full sun exposure and sharply drained soil, ideally sandy or loamy. The plant is highly susceptible to root rot from excessive moisture. While it is drought-tolerant once established, providing a deep, infrequent watering during extended dry periods is beneficial. The ideal soil pH should be neutral to alkaline, and the use of a gravel or stone mulch around the plant’s base can further assist with drainage and prevent crown rot.
When and How to Harvest French Lavender
Optimal harvesting of French Lavender is timed to capture the maximum concentration of aromatic essential oils within the flower buds. The best time to cut the stems is when the flower spikes are in the early stages of bloom, specifically when about one-third to one-half of the individual flowers on the stem have opened. Harvesting before the flowers are fully open ensures the buds retain their vibrant color and potent fragrance for drying.
The time of day for harvesting also impacts the oil content; the best practice is to cut the stems in the mid-morning, after the morning dew has evaporated but before the intense heat of the day has begun. This window allows the sun to slightly warm the plant, which concentrates the fragrant oils.
To harvest, use clean, sharp pruning snips to cut the stem just above a set of leaves, ensuring you leave a few inches of green, leafy growth on the plant. The cut should be made high enough to avoid the woody base, promoting healthy regrowth and encouraging the plant to produce a subsequent flush of blooms. Gather the cut stems into small, manageable bundles, securing them tightly at the base with twine or a rubber band. Hang these bundles upside down in a cool, dark location that is well-ventilated, allowing them to dry thoroughly over a period of about two to four weeks.
Utilizing the Harvested Flowers and Leaves
The dried flowers and leaves of French Lavender offer a range of practical uses, though its distinct scent profile must be considered. Unlike the sweet, floral scent of English Lavender, L. dentata has a more herbaceous, resinous, and noticeably camphoraceous aroma due to its higher content of compounds like 1,8-cineole. This stronger, pungent fragrance makes it particularly effective for non-culinary applications.
The robust scent is excellent for creating aromatic sachets and potpourri mixes to freshen drawers, closets, and linen storage. The dried material can also be infused into oils to create a base for homemade salves, lotions, or massage oils, utilizing the oil’s antimicrobial properties. For a simple household cleaner, the dried leaves and flowers can be steeped in white vinegar to create an aromatic, all-purpose cleaning solution.
While the flowers are the most commonly used part, the fringed leaves of French Lavender are also highly aromatic and contain essential oils, making them suitable for many of the same applications. The leaves can be used in sachets or infused vinegars, and they can even be incorporated into bath soaks. When considering culinary uses, the high camphor content of French Lavender makes it less desirable than English Lavender, as it can impart a bitter or “piney” flavor. However, it can be used sparingly in savory dishes, such as with roasted meats or incorporated into herbal spice blends.