Lavandula latifolia - Spike Lavender

Lavandula latifolia, also known as broad-leaved lavender or spike lavender, is a Mediterranean shrub appreciated for its light summer flowering, with blue-violet spikes, as well as its highly aromatic foliage. This botanical species is distinguished by its leaves, which are wider than those of its relative, Lavandula angustifolia or officinalis, and its less delicate, more woody aroma. The foliage is grey-green in winter and spring, turning silver in summer.

Lavandula latifolia is both ornamental, aromatic, and medicinal. It naturally grows in Mediterranean regions, in rocky and sunny areas. It is an undershrub that reaches a height of 60 cm (24in) when flowering (20 to 35 cm (8 to 14in) for the foliage) and a width of 40 to 50 cm (16 to 20in). The thin flower spikes appear in July and August. At their tip, small inflorescences composed of tiny blue-purple flowers which vary in darkness.  These are fragrant, nectar-rich, and honey-producing, blooms. Its linear leaves are evergreen in winter, taking on silver reflections under the effect of heat and drought.

Lavandula latifolia thrives in well-drained, poor, sandy, or rocky soil. It can also be grown in a pot, although watering can be a bit tricky to manage: in summer, a soil that is both warm and constantly moist will cause it to perish. In ornamental gardens, its fragrant and decorative flowers will integrate beautifully into rockeries and gravel beds where it can self-seed. We advise against planting it in vegetable gardens where the soil is often very rich and watered, which it does not like. This honey-producing plant will attract pollinating insects. Bees will enjoy foraging in its flowers and produce a very tasty light honey. When cultivated in pots, it will enhance patios and balconies. Lavandula latifolia is hardy down to -14°C if the soil is rocky, well-drained, and dry.

The dried flowers pleasantly scent linen or potpourri. The use of lavender in cooking is less well-known but equally interesting. The leaves can flavour white meats, game, or marinades. The flowers enhance or perfume salads, roasted meats, ice creams, or custards. They should be used sparingly as their scent is strong.

Furthermore, lavender is renowned for its antiseptic, calming, and purifying properties. The smell of lavender repels certain insects and deters gastropods.

Harvesting: Cut the flowers in summer. If you wish to dry them, pick the spikes that are not yet ripe, preferably in the morning. The leaves can be harvested in May.

Preservation: The leaves can be dried in the shade and stored in a container protected from light and humidity. To dry the flowers, hang a bouquet of spikes upside down in a dry and ventilated place.