Lavender Daze

Submitted by 2 Wild Poppies

Beneath lavender’s sweet facade is a tough, drought-tolerant perennial that is every gardener’s dream. 

Lavender is most famously cultivated in the sweeping fields in the South of France, where it turns the summer landscape into a patchwork of purple.  But you don’t have to travel to Provence to enjoy it.  This hearty perennial is tough enough to stand our crazy Northern Nevada climate

Varieties: English lavenders are the hardiest and earliest to bloom, with dark blue or purple flowers.  French lavender has narrow, serrated leaves and emits a camphor-like fragrance.  French and Spanish lavender sprout distinctive flourishes of petals that resemble tiny butterflies at the tops of flowers.  Both Spanish and French types are tender, Zones 7-9, and would be considered an annual in our climate.

How to Grow: Heat-loving lavender prefers well-drained soil in a spot that receives eight hours of sun each day.  A light color mulch of gravel gives a reflective boost to these sun seekers.  Combine lavender with drought tolerant species such as yarrow, coreopsis and coneflower.  There’s no need to fertilize as these tough plants do best in lean soil.  Remove deadwood in early spring, and shape after flowering by shearing back new growth by a third.

Bonus: Deer and rabbits typically stay away from lavender, but butterflies and other beneficial pollinators love it.

Lavender in the Kitchen

LAVENDER BUTTER

Mash together a stick of softened butter with a quarter size handful of minced fresh or dried lavender buds.  Smear the butter on warm biscuits or scone or on toasted whole grain bread.

LAVENDER SYRUP

Heat 2 C each sugar and water, stirring to dissolve.  Add a small handful of fresh or dried lavender buds. Pour into a bowl; cover.  Let stand 2-24 hours.  Strain off the lavender.  Chill up to 2 weeks.  Swirl syrup in iced tea or summer cocktails.