Lavender Vera

Lavender Vera is a classic English lavender, cherished for its compact, evergreen form, silvery-blue foliage, and soft mauve blooms. Exceptionally hardy and fragrant, it’s perfect for planting along paths and near doorways where its calming scent can be enjoyed up close.

Loved for centuries, this variety is a favorite for dried arrangements, potpourri, and soothing bath sachets. It’s also making a well-deserved comeback in the kitchen! Culinary lavender adds a delicate floral note to both sweet and savory dishes.

Each seed pack comes with two delightful recipes: buttery lavender shortbread and our favorite Lavender Jelly Jam - a perfect introduction to this aromatic herb’s many uses.

Start simple, grow beautiful -  plant your own Lavender Vera seeds and enjoy its calming scent, hardy nature, and kitchen-friendly charm right into your garden and your cooking. 🌿💜

🌱 Seasonal Growing Guide

AUTUMN: sow seeds in trays or plugs. Cover with perlite & give them bottom heat of 4-10°C. Cut back established plants but never into old wood.

WINTER: over-winter the seedlings in a cold greenhouse or a cold well-ventilated conservatory. Minimum watering. Protect container grown plants in very cold areas

SPRING: pot on seedlings (gritty low nutrient mix), they need a good root ball before planting out. A light trim and tidy for established plants

SUMMER: trim after flowering, take cuttings

HARVESTING: gather flowers just as they open, hang & dry in bunches. Pick leaves at any time for fresh use or before flowering if drying (good rule of thumb 1tbs fresh = 1tsp dried)

CULINARY USES

Lavender Vera isn’t just a feast for the senses — it’s a flavorful addition to your kitchen, too. Its gentle floral notes pair beautifully with baked goods like shortbread and scones, add depth to jellies and syrups, and even bring a unique twist to roasted meats or herbal teas. Whether you're experimenting with sweet or savory, this versatile herb is a fragrant favorite in both traditional and modern recipes.

RECIPE IDEAS

Lavender Jelly Jam: you will need 850ml water, 15g dried lavender flowers, juice of 1 lemon, 50g dried pectin (or 90ml liquid pectin), 200g sugar.   

Using a large saucepan over a high heat bring the water just to a boil.  Remove from heat, stir in dried lavender flowers and leave to infuse for 20 minutes before straining and discarding the flowers.  

Now stir in the lemon juice and pectin (if using powdered pectin continue stirring until dissolved).

Next bring the mixture back onto high heat and add the sugar. When it reaches a hard rolling boil, let it boil for 2 to 4 minutes stirring occasionally.   Boil for 2 minutes for soft gel and up to 4 minutes for medium gel. 

Testing for set - chill a metal tablespoon in the fridge, then take a half spoonful of the mix and let it cool to room temperature on the spoon.  If it thickens up to the consistency you want it is ready, if not then mix in a little more pectin (about 1 tsp liquid or 10-14g powder) and bring it to a boil again for 1 minute.  After boiling, transfer the jelly into hot sterilized jars; fill to within 1cm of the top.

EAT & ENJOY:

• this jelly jam can be served with lavender shortbread (add 1tbs of lavender flowers to your shortbread recipe).
• Try it as a dessert by serving with ice cream, a fruit pudding (such as apples), or as jelly with cream.  
• Add to stewing fruit - plums, apples, rhubarb or mixed berries – and reduce or leave out the sugar you would normally add.  
• Serve with lamb, chicken or turkey.  
• You can also serve over brie wedges (or other soft mild cheeses) as an appetizer.