Lavender ‘Hidcote’
BASICS FOR YOUR HOME
Kid-Friendly: Yes
Pet-Friendly: No — lavender is toxic to cats and dogs; keep out of reach
Indoors: Bright window with excellent air circulation; best outdoors
Container Outdoors: Yes (excellent choice for containers)
In-Ground: Yes; perennial in zones 5–8
Light: Full Sun
Temperature: Hardy to zone 5; drought and heat tolerant once established
Water: Low
CARE INSTRUCTIONS
LIGHT: ‘Hidcote’ lavender needs full sun — at least 6–8 hours daily. It will not thrive in shade or low light. Indoors, place in the brightest south-facing window available or supplement with a grow light.
WATER: Water sparingly once established — this is a drought-tolerant Mediterranean herb. Water deeply but infrequently, allowing the soil to dry completely between waterings. More lavender plants are killed by overwatering than by drought.
SOIL & POT: Use a lean, fast-draining potting mix — sandy or gritty mixes are ideal. Do not use rich potting soil; it retains too much moisture and can lead to root rot. Excellent drainage is the single most important factor for lavender success.
SEASONAL TIPS: Cut stems back by ⅓ after the main bloom flush to encourage a second bloom and maintain a compact shape. Do not cut back into old, woody growth — cut only into green stems. In humid climates, ensure excellent air circulation to prevent fungal issues.
HOW TO HARVEST
• Harvest flower stems when about half the buds on the spike have opened
• Cut stems long — back to where the stem begins to turn woody
• Harvest in the morning after dew has dried
• Cutting encourages a second flush of blooms
• Leaves can be harvested at any time for culinary use
HOW TO USE
‘Hidcote’ is a culinary lavender variety with an intensely sweet, floral, slightly herbal flavor with camphor undertones. A little goes a long way — it is one of the most powerful flavoring herbs.
Fresh
• Use sparingly — 1–2 teaspoons of fresh florets in baked goods
• Add flowers to salads, cheese boards, or cocktails as a garnish
• Muddle into lemonade or gin cocktails
Dried (Primary Use)
• Hang stems upside-down in small bundles in a warm, airy spot for 1–2 weeks
• Dried lavender retains its flavor and fragrance for up to a year
• Add to shortbread, scones, pound cake, or sugar cookies
• Include in herbes de Provence spice blend
• Use in dry rubs for lamb or chicken
Infused
• Steep in warm cream for lavender crème brülée or ice cream
• Infuse into simple syrup for lattes, cocktails, and lemonade
• Steep in honey for a beautiful floral sweetener
Culinary Tips
• Use culinary-grade lavender only — decorative or sprayed lavender is not food-safe.
• Start with less than you think you need; too much tastes soapy.
• Lavender pairs beautifully with lemon, honey, vanilla, blackberries, and lamb.
HOW THIS PLANT GROWS ‘Hidcote’ is a compact, mounding lavender with deep purple-blue flower spikes on silver-green foliage. It grows to about 18–24 inches, making it ideal for containers and borders alike.
GROW JOYFULLY Lavender asks for sun, drainage, and restraint with the watering can. Give it those three things and it will reward you with years of fragrance and beauty.