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Harvesting Lavender: When is the Right Time?

The right time to harvest lavender is usually between mid-July and early August – just before it blooms. Check the panicle for this. About half of their flowers should still be closed and the other half should be open. How exactly you cut the lavender afterward depends on the length of its stem. You should leave around ten centimeters below the panicle. At the same time, maturity is not the only factor that should decide when to harvest lavender: on a sunny day, use the time around late morning and midday, when the plant carries the most essential oils. Use scissors or a sharp knife. By the way, you should not prune the plant far after the beginning of August. Because if you harvest lavender after flowering, it is possible that a second one has already formed. This would in turn deprive the plant of the energy that it actually needs to get through the winter. If you cut them correctly, you can repeat the process of harvesting and cutting lavender year after year.

Harvesting and drying lavender, processing it into oil, or refining dishes

Normally you will harvest and process lavender – even if the sight and smell of the plant is a pleasure. Since it will eventually fade, it will need pruning to open its lavender buds again next year. When you cut the lavender in this case is divided. Shorten a third of the length immediately after flowering, and another two-thirds in spring. If you want to harvest and process lavender, you have several options. To dry lavender, tie it into bunches immediately after harvesting. Then hang the bouquet upside down in a shady place. Protection from light is particularly essential. This is the only way to preserve the essential oils. They are also good when you harvest lavender to make tea from it. You can also refine ice cream and food with the plant – which it has in common with lemon balm and sage, for example. However, you should not use spike lavender or French lavender for this. It is also popular to harvest lavender for oil to enjoy its relaxing effects, for example during a bath.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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