Called English lavender because it formed the basis of England’s lavender
oil industry in the 1700s. The most popular garden lavender in North America.
Also called "true" lavender.
Hardiest of all lavenders. Tolerates cold fairly well.
Has sweeter scented flowers than the lavandins because it contains less camphor.
Smaller plants than lavandins, slower growing and more compact.
Bloom early in the summer with many plants blooming again in the fall.
Should be pruned hard in either spring or fall.
Traditionally used for culinary purposes and many aromatherapy applications.
Decorative – dried flowers
Landscaping – common plant for edging annual flowers, perennial flowers, vegetable & herb beds. Foliage can be allowed to grow unrestrained, with just a single firm clipping after each season’s bloom. Frequently used in traditional European formal gardens such as herbal knot gardens, potagers, and parterres. English lavender, like rosemary or privets can be trained in topiary shapes.
Culinary – sweetest smelling and flavored of all lavenders. Can be used for all recipes that call for lavender flowers or foliage. Delicate flavor of the blossoms is a great addition to ice cream, sorbets, baked desserts, and candied flower assortments. Fresh flowers can be crystallized or added to jams, ice creams and vinegars.
Household - Used as an insecticide against aphids and a repellent of cockroaches
Aromatic - one of primary sources of essential oils for perfumes
Medicinal – Has been used for the following: Internally for digestion, depression, anxiety, exhaustion, irritability, tension headaches, migraine, and bronchial complaints.
Externally for burns, sunburn, rheumatism, muscular pain, neuralgia, skin complaints, cold sores, insect and snake bites, head lice, halitosis, vaginal discharge and anal fissure.
Combines well with rosemary for depression and tension headaches.
Added to baths for nervous tension and insomnia.
Parts Used: Flowers, oil