Lavander Munstead Blue


Lavender is a perennial flowering plant native to the Mediterranean. Munstead Blue, in particular, is its compact, early blooming, English variety, with bluish-purple flowers above slender, aromatic, grey-green leaves.

First introduced in 1916 by the garden designer Gertrude Jekyll, and named after her house Munstead Wood in Surrey, England, this variety is a great choice for containers and is widely used in cooking as a condiment for salads, soups, stews.

It provides a very aromatic flavour that is too strong to be used in large quantity. Its fresh or dried flowers are used to make tea, while the fresh flowers can be crystallized or added to jams, ice cream and vinegars. An essential oil is also made from the flowers for both culinary and therapeutic purposes.

    Lavandula officinalis


    Munstead Blue

    200 seeds

    Height 45 cm
    Width 60 cm

    Height 30 cm
    Width 30 cm

    Thyme, oregano, nepeta, borage, chamomile, nigella
    Indoor Mar-Apr
    Outdoor Apr-June

    Germination 20-40 days
    Harvesting 90-120 days

    When sowing 3-5 cm; Depth 0,2 cm
    When thinning 20-30 cm

    Sunligth Full sun
    Soil Well-drained, fertile and moist soil
    Watering Regular, allow to dry out
    Feeding No fertilizer or compost addition is necessary

    Expert tip Although Munstead Blue is a good variety of lavender to start growing from seed, lavender seeds are slow to germinate in general and will require warm temperatures, between 18 °C and 21 °C. Thus, start early and be patient.

    Attracts bees and butterflies.
    It is said to repel mice
    Cut back the stalks after the flowers have faded. Leave the foliage over winter to prevent the plants from becoming leggy and bare at the base. Trim them back in April, taking care not to cut into old wood as it will not regrow if you do.

    Medicinal properties Lavender has many health benefits, such reducing anxiety and improving sleep.
    How to eat Lavender's sweet, fragrant flavour complements a range of foods. To ensure it doesn’t overwhelm a dish, you can use some tricks. For sweets, try using lavender-infused sugar or dried flowers. For meals, lightly toast dried lavender to deepen its complexity and remove perfumed notes.

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