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Introduced in 1916, 'Munstead' was named for Munstead Woods in England where it was a favorite of renowned garden designer, writer, and artist, Gertrude Jekyll. 'Munstead' flowers earlier than other lavenders and stays compact. English lavenders are preferred for culinary uses and oils. Heat- and drought-tolerant plants attract pollinators. Add the flowers to a simple syrup to make craft cocktails/mocktails or lavender lemonade. Bake into bread, cookies, or scones, and flavor jellies. Perennial in USDA zones 5-9.

Botanical Name: Lavandula angustifolia
Family: Lamiaceae
Native: Mediterranean region
Hardiness: Perennial in USDA zones 5 to 9
Plant Dimensions: 12″–18″ tall (tallest in bloom) and expanding over a few years to 24″ wide.
Variety Information: Several ¼”–½” lavender flowers aligned on a flower spike.
Exposure: Full Sun
Bloom Period: Summer
Attributes: Attracts Pollinators, Cut Flower, Deer Resistant, Drought Tolerant, Edible Flower, Good for Containers, Heat Tolerant.

When to Sow Outside: 4 to 6 weeks before your average last frost date, as soon as soil can be worked, or late fall in any climate.
When to Start Inside: RECOMMENDED. 10 to 12 weeks before your average last frost date. Transplant seedlings after your average last frost date.
Days to Emerge: 15–90 Days
Seed Spacing: Surface to 1/8″
Thinning: When 1″ tall, thin to 1 every 18″–24″

Harvesting: For longest vase life, harvest in the morning and choose flower spikes that are partially to fully open. For aromatic and culinary use, cut flower clusters or strip flowers from stems just as flower buds begin to show color. Store in a cool, dry place away from direct sunlight.

30 seeds.