Product Field NotesLavender Plants
Wyckoff Lavender: An Early Purple English Lavender for Baking
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Wyckoff lavender is a bushy, upright English lavender with purple flowers, gray-green foliage and the sweet, soft, low-camphor scent that makes English lavender the favorite for the kitchen. It blooms early, starting in early June and peaking by mid-June, which means your first batch of lavender lemonade can come early too.
It is Lavandula angustifolia 'Wyckoff', rated for USDA zones 5a to 8b. Like other English lavenders, it is among the hardier types and needs a winter chill to bloom well.
Wyckoff at a glance
| Trait | What to expect |
|---|---|
| Botanical name | Lavandula angustifolia 'Wyckoff' |
| Flower color | Purple |
| Foliage | Gray-green |
| Size | About 24 inches tall and 36 inches wide |
| Bloom | Starts early June, peaks mid-June, moderate rebloom |
| Hardiness | USDA zones 5a to 8b |
| Fragrance | Strong, sweet and floral with low camphor |
| Best uses | Culinary buds, fragrance, essential oil, borders |
Growing lavender for the kitchen
Wyckoff carries a great culinary rating, and its low-camphor profile is what you want in food: floral and sweet rather than medicinal. If you plan to cook with your lavender, grow the planting like any other edible crop.
- Keep it clean: use only products labeled for edible plants, or none at all.
- Plant it close: a spot near the kitchen door makes snipping easy.
- Grow enough: two or three mature plants supply plenty of buds for a home baker.
- Label your jars: keep culinary buds separate from craft lavender.
Planting
Full sun and fast-draining soil come first. Space plants about three feet apart to match the 36-inch spread; a little closer if you want them to merge into a hedge. On heavy soil, plant on a raised bed or mound with grit worked in. Set the crown level with the surrounding soil, water deeply and keep bark mulch away from the base.
Check timing with the Frost Date Estimator.
Harvesting and drying culinary buds
- Timing: cut on a dry morning after the dew is gone, when the buds are fully colored and only a few flowers have opened. Peak flavor and color are in the buds.
- Cutting: take stems long, cutting into the leafy growth, which doubles as the post-bloom trim.
- Drying: bundle small bunches and hang them upside down in a dark, dry, airy place. Out of the light, the buds keep their color and flavor.
- Storing: once stems snap cleanly, rub the buds off over a tray, pick out bits of stem and store them in a sealed jar away from light and heat.
In recipes, start with a small amount. Lavender is strong, and too much tastes soapy.
Care through the year
After the June harvest, finish shaping the mound, removing spent stems and about a third of the soft growth. A moderate rebloom may follow. Stop trimming by late summer so the plant can harden off. In spring, tidy winter-browned tips once new growth shows. Once established, water needs are low, and fertilizer is rarely needed. Bees rate it great, and deer tend to leave it alone.
Choosing a plant size
It is offered as 3-inch plugs, 4-inch pots and 1-gallon pots. A gallon pot gives you more to harvest sooner. See the product page for current sizes and availability.
Frequently asked questions
Is Wyckoff good for cooking?
Yes. It is an English lavender with a great culinary rating and a sweet, low-camphor scent.
When should I harvest buds for baking?
In June, when the buds are colored and only a few flowers are open. Cut on a dry morning.
How many plants do I need for the kitchen?
Two or three mature plants usually give a home cook plenty of dried buds for a year.
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