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Bonnie Plants Lavender 25 oz

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ONLY AVAILABLE as Local Pickup or Local Delivery in Northern and Central New Jersey, Metro New York City, Westchester, Rockland, Southern Orange Counties.

Bonnie Plants Lavender adds a wonderful flavor, fragrance and visual appeal of its purple flowers to baked goods, lavender lemonade, tea, or serve with berries & citrus.   Ideal for drying and crafts, as well as fresh-cut bouquets. Deer-resistant.

  • Type Perennial in zones 5 to 7
  • Planting time After last spring frost
  • Features Great for use in recipes, drying, and crafts
  • Light Full sun
  • Soil Well-drained soil (on the dry side)
  • Spacing 12 to 18 inches apart
  • Plant size 12 to 14 inches tall by 8 to 10 inches wide
  • Garden use Herb gardens, containers, vegetable and flower bed
  • Culinary use Baking, teas, sugars, jellies, paired with berries or citrus

At a glance

Light requirements: Full sun.

Planting: Space 12 to 20 inches apart, depending on variety. (See listing above or check stick tag that comes with the plant for specific spacing recommendations.)

Soil requirements: Lavender demands well-drained soil with a pH of 6.7 to 7.3. To improve soil drainage, add builder’s sand or small limestone gravel, or tuck plants into raised beds or atop a stone wall.

Water requirements: Lavender prefers drier soil. Heavy, wet soil, especially in winter, can kill plants.

Frost-fighting plan: Lavender is perennial in some zones; see listing above for specific zones. Hardier English lavender can tolerate temperatures as low as 23° F.

Common issues: Lavender thrives in heat, but humidity can lead to fungus issues in some varieties. Plant where air circulation is good, and thin plants as you harvest blooms or stems. Add rock mulch to enhance moisture evaporation beneath plants. Lavender is generally pest-free.

Harvesting: Pick lavender leaves and stems at any point in the growing season. Best color occurs before buds open; fragrance strengthens as flowers mature. Avoid creating bare spots when clipping.

Storage: Dried lavender retains its fragrance for months. Fresh stems last in water five to seven days. For longer storage, dry or freeze leaves.

The countryside of southern France is legendary for its fields of lavender (Lavandula x inter media Provence) grown for the perfume industry. In North America, lavender is a shrubby perennial grown for its flowers and fragrance, but it also serves as a landscape item for its beauty and ability to stand heat and drought. In parts of California, is it used in islands of commercial parking lots, which attests to its toughness.In a formal garden, lavender may be clipped to form a low hedge or an aromatic border along a path. In a rock garden, a single plant or just a few plants may be used to great effect as an accent. And, of course, lavender is a natural choice for any herb garden. The cool, gray-green foliage contrasts nicely with its own flowers, as well as dark green herbs and other plants.Lavender also grows quite well in containers. In the Deep South, it actually does better in pots, as it benefits from improved drainage and air circulation. While the plants thrive in arid Western climates, they are usually considered annuals in the South.

Quick Guide to Growing Lavender

  • Plant lavender in spring, once all chances of frost have passed. This beautiful, fragrant herb is a great addition to raised beds, in-ground gardens, and growing in containers.
  • Space lavender plants 12 to 18 inches apart in an area with plenty of sunlight and sandy, well-drained soil with a pH of 6.7 to 7.3.
  • Give young plants an excellent start to the growing season by mixing in several inches of compost or other rich organic matter into your native soil.
  • Lavender survives well in dry conditions, so you’ll only have to water when the top 2 inches of soil are dry.
  • Promote vibrant blooms by regularly feeding with water-soluble plant food.
  • Harvest stems once they’re large enough for use. Avoid harvesting more than one-third of the plant at a time.


Fresh flowers may be used in sauces, marinades, and desserts. Handle fragile dried blossoms with care and use them in teas, salts, potpourri, sachets, and crafts.