Lavandula angustifolia Floral with hints of mint and rosemary in flavour Herb 21 to 35 days to germinate 90 days to maturity Lavender is best loved for its pleasant scent. The flowers are edible, while the plant is said to repel moths, flies, and mosquitoes. 150mg (approx. 130-140 seeds) INSTRUCTIONS Start indoors 8-10 weeks before last frost. Planting Depth: 3 mm (1/8") Plantling Spacing: 25 cm (10") Row Spacing: 25 cm (10") SUGGESTIONS For better success with germination, fold a damp paper towel around seeds and place into a sealed plastic bag. Place in the freezer for 2-4 weeks, then remove and allow to settle to room temperature before opening the bag and planting. Cut flowers when they have just opened and the scent is the strongest. Dry on screen in shade. Excellent in flower arrangements. Preparation Ideas: How to dry lavender: Before the buds open, cut lavender at the base of stems. Try and get the longest stem possible on the flower. Leave leaves and stem in place so the plant can finish growing. Gather the lavender stems into bunch and cut the bottom off the bunch so the ends are even. Tie the stems with a rubber band. It is recommended to limit bundles to 3/4" around or smaller to allow for even drying and prevent mold and mildew from occurring. Keep winding the rubber band around the bunch so the stems are tightly secured but not crushed. Hang lavender bunches upside down in a dark place for 2 to 4 weeks. The lavender is dry when you brush the flowers they will fall easily from the stems. Dried flowers can be used in baking or put into sachets and placed in clothes closets for a sweet lavender scent.
