Quick Facts:

• Days to harvest: 90 (first year flowers; plant matures over 2–3 years)
• Hardiness: Hardy perennial in Zone 8b with good drainage
• Light needs: Full sun
• Water needs: Low (drought-tolerant; hates wet roots)

Planting:

• Start indoors 8–10 weeks before last frost. Slow to germinate — be patient.
• Timing: Zone 8b — start indoors Jan–Feb, transplant in May after hardening off. Or purchase starts for faster establishment.
• Depth: Surface sow (needs light) or just barely cover, 1/8 in
• Spacing: 18–24 in apart — lavender needs airflow

Care:

• Drainage is non-negotiable. Lavender in wet, heavy soil will die. Amend with sand or grit if needed, or grow in containers with excellent drainage.
• Don't over-fertilize — lean soil produces more aromatic plants.
• Prune after flowering: cut back by about 1/3, never into old wood. This keeps the plant from getting woody and extends its productive life.
• Mulch lightly in winter, but keep mulch away from the crown.

Harvest:

• Cut flower stems when the bottom 1/3 of florets have just opened — this is when aroma is highest.
• Bundle and hang to dry in a warm, dark, ventilated space.
• Dried lavender holds its scent for 1–2 years.
• Culinary use: use sparingly, it's potent. Pair with chocolate, citrus, stone fruit, and savory dishes like lamb.