All lavender is edible -- it can be eaten without toxic results. However, not all lavender tastes the same; some varieties are better used for medicine, oil or crafts. Once you choose the right variety, however, growing the versatile plant to use in your kitchen is surprisingly easy.
Start lavender seeds indoors in the spring, six to eight weeks before the last frost is expected. Use quality potting soil and push seeds only about one-eighth of an inch below the surface. The seeds should be kept warm -- at least 70 degrees -- in a sunny spot, with moist soil.
Test the soil to check its pH level -- lavender prefers a level of 6.5 to 7.5, which is less acidic. Amend the soil to change the pH level if necessary; this will take time, but is not difficult. If your soil is too alkaline, it can be lowered by adding organic mulch, sphagnum peat, iron sulfate or aluminum sulfate. Adding lime or wood ash will raise the pH if it is too low.
Prepare a sunny spot in the garden that is well-drained; lavender roots can rot if they sit in standing water. The hole should be twice as wide and as deep as the root ball of the lavender being transplanted. Add organic matter such as compost to amend and enrich the soil. Place the plant in the hole and then backfill it with loosened soil and pat it down firmly.
Water new plants thoroughly but do not saturate the soil. Allow the soil to dry out between water applications. Lavender is drought-resistant once established, but frequent watering encourages growth and larger flowers.
Keep the ground around the lavender plants free of weeds; they compete for soil nutrients and water. Place a layer of mulch around the lavender to inhibit weeds and preserve moisture so that the plants do not easily dry out between watering.
Harvest lavender stems and flowers once the blooms have reached a vivid color. Cut the stems on a dry day, after the morning dew has dried, but before it gets hot outside.
Prune the lavendar stems back after each year's bloom with pruning shears or scissors, leaving only two-thirds of the plant's grayish leaves. This encourages new growth and extends the life of the plant.
Things You Will Need
- Lavender seeds or plants
- Potting soil
- Pruning shears or scissors
- Desirable food-grade varieties of lavender include Provence, Melissa, Royal Velvet, Buena Vista and English.
- Lavenders have different levels of hardiness; make sure the edible variety you choose is hardy in your U.S. Department of Agriculture plant hardiness zone, or pot it in containers to bring indoors in the winter.
- Do not cook with pre-packaged lavender purchased from a craft store; while the variety may be less appealing to the taste buds, the plant could also contain chemicals that are toxic when ingested.
- Lavender seeds can take up to four weeks to germinate.
- Purchasing an established lavender plant from a nursery may be necessary to begin using the leaves and flowers in cooking in the first year.
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