Lavandula angustifolia

English Lavender, known botanically as Lavandula angustifolia, is a timeless herb that brings both grace and usefulness to South African gardens. Although native to the Mediterranean, this beloved variety gained its English name from centuries of cultivation in the cool, dry gardens of Britain. With its slender grey-green foliage and fragrant spikes of purple flowers, it’s a hardy evergreen shrub that looks as good as it smells.

Often considered the sweetest and most versatile of all lavenders, English Lavender is favoured for culinary and therapeutic use. Its delicate floral notes enhance baked goods, herbal teas, syrups, and even savoury dishes. The essential oil is widely valued in aromatherapy for promoting calm, easing stress, and soothing minor burns and insect bites. In the garden, it attracts bees and butterflies while helping to deter unwanted pests.

Lavender seed requires a bit of patience. Sow seeds about 3 mm deep in seedling trays, keeping the soil moist but not soggy. Cold stratification for 2 to 4 weeks will greatly improve germination, which can take 14 to 28 days in temperatures around 15–21 °C. Once established, lavender should not be overwatered and thrives in gritty, well-drained soil in full sun.

Plants grow to about 60 to 90 cm and are drought-tolerant once settled. Prune lightly after flowering to maintain shape and encourage new growth. Ideal for borders, pots, rock gardens, and as a fragrant low hedge, English Lavender is both resilient and rewarding, offering year-round structure and seasonal bursts of perfume.

Standard packet contains approx. 200 seeds
Petite packet contains approx. 70 seeds