Slow growing, small shrub bears narrow, downy grey leaves and aromatic purple flower spikes. Harvest leaves and flowers throughout the season. They are not only edible, but can be used in a variety of handicrafts and home products. For best flavor harvest leaves where they attach to the main growing stem just before the last flowers on each stalk are fully open. Clip flowers from stems, remove all green or brown bits before eating. Use flowers fresh, dried or frozen. Use leaves fresh or dried. Flowers add a mysterious scent to custards, flans and sorbets.
Care and Maintenance:
Demands dry, sandy, very well drained soil. Prune lightly in spring to shape and remove any winter killed growth. NEVER cut into old wood as it sets the plant back. NEVER prune when frost is imminent; as a tender perennial lavender is easily damaged and needs protection from the cold.