Lavender is a perennial flowering plant native to the Mediterranean. Munstead Blue, in particular, is its compact, early blooming, English variety, with bluish-purple flowers above slender, aromatic, grey-green leaves. First introduced in 1916 by the garden designer Gertrude Jekyll, and named after her house Munstead Wood in Surrey, England, this variety is a great choice for containers and is widely used in cooking as a condiment for salads, soups, stews. It provides a very aromatic flavour that is too strong to be used in large quantity. Its fresh or dried flowers are used to make tea, while the fresh flowers can be crystallized or added to jams, ice cream and vinegars. An essential oil is also made from the flowers for both culinary and therapeutic purposes
HOW TO GROW
SOWING IndoorMar-Apr OutdoorApr-June
TIMING Germination20-40 days Harvesting90-120 days
SPACING When sowing3-5 cm; Depth 0,2 cm When thinning20-30 cm
GROWING SunligthFull sun SoilWell-drained, fertile and moist soil WateringRegular, allow to dry out FeedingNo fertilizer or compost addition is necessary
CARING Expert tipAlthough Munstead Blue is a good variety of lavender to start growing from seed, lavender seeds are slow to germinate in general and will require warm temperatures, between 18 °C and 21 °C. Thus, start early and be patient.
SUPPORTING Pollinators Attracts bees and butterflies. Pests It is said to repel mice
HOW TO EAT
HARVESTING Cut back the stalks after the flowers have faded. Leave the foliage over winter to prevent the plants from becoming leggy and bare at the base. Trim them back in April, taking care not to cut into old wood as it will not regrow if you do.
EATING Medicinal propertiesLavender has many health benefits, such reducing anxiety and improving sleep. How to eatLavender's sweet, fragrant flavour complements a range of foods. To ensure it doesn’t overwhelm a dish, you can use some tricks. For sweets, try using lavender-infused sugar or dried flowers. For meals, lightly toast dried lavender to deepen its complexity and remove perfumed notes.