With its compact shape and dark purple flowers, the Lavandula grown on a stem is one of the most well-known lavender plants. Lavender is a wonderfully fragrant perennial plant from the Mediterranean region. As early as the 17th century, the French cultivated lavender for the perfume industry. Today, lavender is not only an enhancement for gardens but also for homes and kitchens. In the kitchen, the young leaves can be used in the preparation of lamb or mutton dishes, in fish recipes, and in stews. The fragrant stems of lavender are excellent for cutting or drying, and the nectar-rich flowers are particularly attractive to bees, as well as to humans.

Care
When lavender plants are well cared for, they can bloom abundantly. Trim the plants twice a year, in April and October. When trimming in October, do so up to 10 to 15 cm above the ground, but be sure to leave some green growth. The second pruning of lavender occurs after flowering, between August and October. The faded flowers are removed by cutting them off. Overhanging branches can also be removed. Water the lavender plants regularly and ensure they receive enough light.