Lavender: varieties, growing and uses

The location helps shape the choice

Hidcote is a compact English lavender with dark violet-blue flowers. Nana Alba stays small and produces white spikes. Grosso is a larger lavandin with longer stems and a more camphor-like aroma. Lavandula stoechas is recognised by its tuft-like bracts. This last choice does not simply follow the same winter plan as English lavender.

A fragrant edging with room to grow

Mark mature width before planting rows. Paths must remain accessible as shrubs spread. Repeat one selection for calm edges and place white plants for close observation. Do not automatically combine lavender with thirsty summer vegetables in soaking containers.

Let the foliage set the pruning limit

Before each cut, locate remaining green leaves. The boundary between young green growth and bare old wood matters more than arbitrary centimetres. Work around the plant in small steps. Before-and-after photos help next year identify keeping compact without cutting the whole shrub back.

A pot as a deliberate choice

Pots let you manage drainage and protect less hardy types, but need more moisture checks. Lift or inspect after rain and ensure free drainage. Position where you pass and notice fragrance, rather than behind tall plants exposing only upper flower spikes.

Scent, flavour and use

For culinary use, the RHS names Lavandula angustifolia: a strongly floral aroma, suitable, for example, for scenting sugar. Use little and only correctly identified, untreated plants. The fragrance of Grosso or French lavender is not automatically treated as advice on flavour or edibility.

Care, cutting and harvesting

Put lavender in full sun and very well-drained soil. Preferably plant in April or May. On heavy, wet soil, a raised position or pot with large drainage holes is more sensible than extra feed. Water newly planted specimens while they establish; never leave pots standing for long in a full saucer.

After flowering in late summer, cut back flower stems and a little green growth to a compact shape. Stay above old bare wood. Avoid a late, hard autumn cut in cold, wet locations. French lavender and other less hardy types need frost protection.

Cut spikes for a fragrant bunch or drying and label the species. For cooking, use only plants confirmed as suitable. Cuttings retain a named selection more reliably than home-saved seed. Leave some flowers for insects too and enjoy the scent along the path.