Seamus Hammond
The best time to pick lavender for fragrance depends on what you want to use it for. If you plan on cooking with lavender, it is best to harvest when just a few of the buds have opened. For fragrance or crafting, wait until most of the buds have opened and are in full colour or starting to fade. This is when the oils have reached their peak and are ready for distilling. It is important to avoid cutting lavender in prolonged wet, damp weather or late in the season when colder temperatures have set in as this can make the plant more susceptible to disease.
| Characteristics | Values |
|---|---|
| Time of harvest | Harvest in the morning when the first flowers at the bottom of the flower head begin to open. |
| Weather conditions | Harvest on a sunny day after the morning dew has dried. No part of the plant should be exposed to rain within 24 hours before being picked. |
| Pruning | Prune immediately after flowering. Remove shoots to within 1 inch (2 cm) of the previous year's growth. |
| Use | Harvest when just a few buds have opened for cooking. For fragrance or crafting, wait until most of the buds have opened. |
| Type | English lavender is best for culinary purposes. |
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What You'll Learn
Harvesting for essential oils
Lavender is one of the most popular essential oils, with a captivating floral scent that is easily recognisable. It is also one of the most versatile essential oils, blending well with almost any other scent.
When harvesting lavender for essential oils, it is important to time the harvest correctly to ensure optimal oil quality and quantity. The best time to harvest lavender for oil extraction is when the blooms are in full colour or when some are starting to fade. This is when the oils in the flowers have reached their peak and are ready for distilling.
The variety, altitude, rainfall, irrigation, climate, and time of harvest will affect the expression of the herb and bring out different qualities in the oil. For example, the species Lavandula angustifolia, also known as "English lavender" or "common lavender," typically grows at altitudes over 3000 feet and has a sweet and floral aroma due to its low camphor content. On the other hand, Lavandula latifolia, or "spike lavender," usually grows at lower elevations and has a spicier and more camphoraceous scent due to its higher camphor concentration.
To ensure a healthy plant with an abundant bloom the following year, annual pruning is essential. Pruning should be done immediately after flowering, and shoots should be removed, leaving around 1 inch (2 cm) of the previous year's growth.
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Harvesting for cooking
Harvesting lavender for cooking requires careful timing and the right tools. The best time to harvest lavender for cooking is when the flowers are partially open—about one-third to one-half open. This is when the essential oils are at their peak, offering the strongest fragrance and best quality for both fresh use and drying. If you're harvesting lavender for cooking or making lavender-infused sugars, syrups, or teas, it is best to harvest the flowers when they are fully open. This allows the flavor to be more pronounced and aromatic.
The type of lavender you choose for cooking also matters. English lavender (Lavandula angustifolia) is the best lavender to grow for culinary purposes. Culinary varieties of L. angustifolia such as 'Hidcote Blue', 'Munstead', and 'Royal Velvet' are low in camphor, are commercially grown without chemicals, and are processed in a sanitary way that is safe to eat. English lavender is usually harvested from June through July.
When harvesting lavender, it is best to use sharp pruners or scissors to cleanly cut through the lavender stems without crushing or damaging the plant. Avoid harvesting in prolonged wet, damp weather, as this increases the chances of fungi rotting the stems. Instead, harvest in the late morning to midday, when the morning dew has evaporated but before the sun burns off the essential oils.
After harvesting, you can dry the lavender buds for use in food. Dried lavender buds will keep the best in airtight glass containers.
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Harvesting for drying
Harvesting lavender for drying is a simple pleasure, but the timing of the harvest depends on what you plan to use the lavender for. If you are drying lavender for use in crafts, it is best to harvest the flowers when most of the buds have opened and are in full colour. This will ensure that the oils have reached their peak and will retain their scent and colour when dried. If you are using the lavender for cooking or baking, it is best to harvest the flowers just before the buds have opened and turned brown. Be sure to dry the buds before using them, and disregard the leaves as they have a medicinal fragrance. To harvest lavender for tea, pick the flowers before they are fully open. For a fresh bouquet, cut the stems when about half the blooms are open—additional buds will bloom after the stems are cut.
When harvesting lavender, it is important to only begin when the plant is completely dry, as harvesting lavender when it is damp increases the chances of fungi rotting the stems. It is also important to note that you should not cut lavender back in prolonged wet or damp weather, or late in the season when colder temperatures have set in, as this can make the plant more susceptible to disease. It is best to harvest lavender on a sunny day after the morning dew has dried, and ensure that no part of the plant is exposed to rain within 24 hours before harvesting.
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How to prune lavender
Pruning is key to maintaining healthy lavender plants. It improves flowering and prevents them from becoming woody. If your lavender is less than a year old, it is recommended to cut it back after flowering in the autumn, leaving around 1-2 inches (2-5 cm) of growth above the previous year's wood. This will encourage strong regrowth and set the plant up to produce an abundance of flower stalks in spring. For older, woody plants, it may be difficult to restore them to their original size, but you can prune them back when they are going dormant for the winter, leaving a small amount of green growth.
To prevent lavender from becoming woody, annual pruning is essential. Remove shoots to within 1-2 inches (2-5 cm) of the previous year's growth immediately after flowering. This will promote flowering and keep the plant healthy and compact. Be sure not to cut into the woody part of the plant, as this can cause damage. If your lavender does become woody, you may need to dig it up and replant it deeper so that the wood is buried and only the green parts are above ground. However, lavender roots are sensitive, and this method may not always be successful.
The timing of your pruning will depend on the type of lavender you are growing. For classic English lavender, prune right after the first flowering in early summer, and again in late August after the last flush has faded. Cut off about two-thirds of the plant's height or just above the bottom two sets of leaves on each stem. For 'tufted lavenders', which flower much earlier in late spring or early summer, give them a light trim after the first flush of flowers has faded. Do not cut them back too hard, as this can kill the plant. Instead, deadhead for the rest of the season and shape the foliage into a mounded form in late summer.
When pruning, use sharp snips or secateurs and avoid prolonged wet or damp weather, as this can make the plant susceptible to disease. With the right care and attention, your lavender plants will reward you with their soothing fragrance, gorgeous blooms, and tidy habit for years to come.
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How to store lavender
To store lavender, you must first harvest and dry it. It is best to harvest lavender during a dry spell, ideally at midday, as this is when the concentration of oils is highest. You should cut the stems with sharp scissors or garden shears, leaving a few inches of the stem intact so that the lavender bunches hold together during the drying process.
Next, divide the lavender into small bundles, securing them with a rubber band. Then, find a cool, dry, and well-ventilated area to hang the bundles upside down, ensuring they are not overcrowded and have enough space for air circulation. This process can take up to three weeks, and the lavender is ready when the flowers and leaves are sharp and start to fall off the stems.
Once your lavender is dry, you can store it in an airtight container, such as a glass jar, a resealable bag, or a plastic storage box. Metal containers are not recommended, as they can react with the lavender. The container should be clean and dry to prevent moisture from affecting the quality of the lavender, and it should be stored in a cool, dark place away from direct sunlight, which can cause the flowers to fade and lose their fragrance.
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Frequently asked questions
The best time to pick lavender for fragrance is when most of the buds have opened.
The best time to harvest lavender is in the morning when the first flowers at the bottom of the flower head begin to open.
Tie the lavender tightly in bundles and hang them upside down in a cool, dry, dark, warm, and airy room.
Depending on the drying conditions, it can take up to six weeks for the bundles to dry.
The most fragrant lavender plants are the Lavandin (Lavandula x intermedia). Cultivars of English Lavender (Lavandula angustifolia) are also prized for their delightful scent.
