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
Includes 200 seeds
Germination 20-40 days
Harvesting 90-120 days
When sowing 3-5 cm; Depth 0,2 cm
When thinning 20-30 cm
Sunligth Full sun
Soil Well-drained, fertile and moist soil
Watering Regular, allow to dry out
Feeding No fertilizer or compost addition is necessary
Expert tip Although 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.
Attracts bees and butterflies.
It is said to repel mice