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All the lavender plants we sell have flowers suitable for drying or oil extraction, great for aromatherapy, chandlery and baking.
When should I harvest Lavender for its oil?
Lavender flowers contain the most oil immediately after their full bloom, when the very first florets begin to wither, but most are still looking lovely.
Which Lavender works best — for oil, drying or cooking?
It depends entirely on what you want to do with it, and we have strong views based on years of growing and using all three.
For oil: Grosso is the commercial standard for a reason. It produces more lavender oil than any other variety and is the most widely grown for oil production in the world. If you are distilling your own oil or making room sprays, potpourri or candles, Grosso is your variety.
For drying and lavender bags: In our experience at home, Hidcote dries more beautifully than any other English lavender and makes a more effective lavender bag and moth preventative. We once put this to a French friend — born and bred in Provence, and understandably sceptical of anything non-French — who was grudgingly prepared to allow a dead heat in moth deterrence between Hidcote and Lavandin. We consider that high praise.
For cooking: Munstead is in a league of its own. Our lavender shortbread is made exclusively with Munstead, and we have yet to encounter a dissenting opinion among anyone who has tried it.
Browse our best varieties for harvest if you want to see the range.
When should I harvest Lavender for dried flowers?
Harvest Lavender for drying earlier than for oil, when about half the buds on a flower head are still closed. They should stay in one piece after drying and being knocked around.
To dry bundles of lavender flowers on the stalk, hang them upside down somewhere dark and well ventilated, with something underneath them to catch any heads that fall off.
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