With its compact shape and dark purple flowers, the lavandula grown on a stem is one of the best-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 enrichment for the garden, but also for the home and kitchen. In the kitchen, the young leaves can be used in the preparation of lamb or mutton, in fish dishes and stews. The fragrant stems of lavender are ideal for cutting or drying, and the nectar-rich flowers are particularly attractive to bees as well as humans.

Care
If the lavender plants are well cared for, they can flower profusely. Prune the plants twice a year, in April and October. If you prune in October, do so up to 10 to 15 cm above the ground, but make sure you leave some of the greenery. The second pruning of the lavender takes place after flowering, between August and October. The faded flowers are removed by cutting them off. The overhanging branches can also be removed. Water the lavender plants regularly and make sure they get enough light.