Lavandin is a semi-woody hybrid lavender (Lavandula × intermedia) that combines the hardiness of its parent species with exceptional aromatic power. This perennial herb thrives in zones 5 through 8, growing as a shrubby mound 18 to 30 inches tall with gray-green foliage and fragrant flower spikes that bloom from June through September. Though rarely used in cooking, lavandin has earned its place in herb gardens for its intense fragrance and exceptional value as a dried flower and aromatic ingredient, making it far more valuable for sachets and potpourris than culinary applications.
Full Sun
Moderate
5-8
30in H x 30in W
—
High
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The flowers appear in dense terminal spikes up to 4 inches long, releasing a potent fragrance from both blooms and foliage that fills the garden throughout summer. Lavandin tolerates drought, poor soil, and urban conditions with ease, while deer and rabbits reliably leave it untouched. The plant's semi-woody structure and evergreen foliage in mild winters give it four-season presence, and its flowers are exceptional when dried, retaining color and scent for months.
Lavandin excels as a dried flower for sachets, pot pourris, and aromatic arrangements. The dried flowers and foliage release their full fragrance when bundled or crushed, making them the preferred choice for creating long-lasting scented products. While not typically used in the kitchen, the plant's primary value lies in its role as an aromatic herb for home fragrance, craft projects, and decorative dried arrangements.
No timeline data available yet for this variety.
Harvest flower spikes when they are fully developed but still fragrant, typically in mid to late summer. Cut the spikes just above the foliage at the base of the flower cluster. For drying, harvest in the morning after dew dries but before the heat of the day to maximize fragrance retention. Dry the flower spikes hanging upside down in a warm, airy location away from direct sunlight for several weeks until papery and crisp.
Prune to shape in spring after new leaves appear, cutting back to approximately 8 inches every three years to maintain vigor and a compact, shrubby form. Remove spent flower spikes throughout the blooming season to promote continued flowering and keep the plant from becoming leggy. Regular pruning prevents the plant from becoming overly woody and extends its productive lifespan.
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“Lavandin arose as a natural hybrid between two lavender species: Lavandula angustifolia and Lavandula latifolia. This cross occurred in cultivation and has been selected and propagated by growers for its superior size, vigor, and aromatic intensity compared to its parent species. The hybrid was recognized early in the twentieth century as particularly well suited to commercial lavender oil production and ornamental gardening, especially in regions where pure English lavender struggled with humidity and winter conditions.”