How to dry lavender – for a scented, bug-free home

If you grow lavender in your garden or have a friend or family member who is happy for you to make the most of their shrubs, follow our top tips on how to dry lavender.  

“All lavender is good for drying, but the earlier-flowering darker purples, such as Imperial Gem, are great for colour,” says Charlesworth, “while the later-flowering paler purples, such as Sussex, are best for scent.” 

You can get the best of both worlds with some lavenders, and he recommends Olympia and Anniversary Bouquet if you’re looking for “good colour and scent”. 

The best time to cut lavender depends on what you plan to use it for. Charlesworth suggests cutting it as the first flowers open if you want to dry a bunch to display or flavour food, as “the dry lavender will then remain looking fresh and coloured”. 

“If the dried lavender is to go into bags or sachets as loose grains, then it can be cut when in full flower. There’s more scent in the head at that time,” he adds. 

There are several ways to dry lavender. It is best dried naturally over several weeks. However, if patience isn’t your virtue, lavender can be dried in the oven in a matter of minutes. 

1. Harvest your crop
   “Cut the lavender just above foliage level using secateurs or scissors,” says Charlesworth.  Don’t forget to leave the cutting until around lunchtime, as mentioned above. 
2. Gather the stems into a bunch
   “If cutting for bunching, put an elastic band around 100-200 stems. As the bunch dries, the stems shrink, so an elastic band ensures it remains intact,” explains Charlesworth. “The flower’s colour will also turn from purple to blue.”  
3. Hang it up to dry
   “Once cut and banded, hang it upside down in a dry shaded or dark area,” says Charlesworth. But why should the lavender be hung upside down and not simply placed in a vase? “Hanging it upside down stops the flowerheads from dropping before they dry,” he explains. 
4. Keep it shaded and away from humidity
   For lavender to dry well, it must be stored in an area with low humidity, which is dark and shaded as it is “essential to stop the flower heads fading”.
5. Leave your lavender to dry
   You can leave your lavender hanging until it is completely dry. This will take about  two to four weeks, depending on the drying environment. 

Lavender doesn’t need to be dried naturally – instead it can be popped in an oven to speed up the process. Here we take you through the steps on how to dry lavender in an oven. 

1. Pop your oven on
   Your oven needs to be set to a low heat of 100°C (210°F), or 80°C (175°F) if you have a fan oven.  
2. Place your lavender in the oven
   Spread a thin layer of lavender onto a baking sheet (it’s best to line it with baking paper to avoid the oil penetrating your tin) and leave it to dry out for 10 minutes. Keep the oven door slightly open to allow the moisture to be released.
3. Check the lavender
   Remove the lavender and check if it is still moist. If it still needs drying, turn it over and return to the oven for five more minutes.
4. Remove from the oven 
   When the lavender is dry, remove it from the oven and gently run your fingers through the stalks. The blossoms will disperse and can be stored in a container. 

Drying your lavender upside down will take much longer than popping it in the oven for 10 minutes. After a quick turnaround? Then using an oven is your best bet, but if you have time and patience and two to four weeks to spare, we’d recommend taking the slow route and drying your lavender upside down.   

The lavender oil is stored in the part of the plant called the calyx – it’s where the flower emerges from. Charlesworth explains that the calyces are ribbed vertically and can sometimes be seen with the naked eye, and in between the ribs are thousands of oil glands.

“When these calyces or grains, as they’re commonly referred to, are squeezed, the glands are ruptured, releasing the oil. Hence squeezing a lavender bag or bunch once in a while will release the delicate lavender aroma,” he says. 

In its simplest form, dried lavender can be used in a bouquet to adorn and fragrance a room. Charlesworth suggests “popping some grains from a dried lavender flower head into potpourri”. 

It can also be used as a moth buster. “Hang a sachet in a wardrobe or a drawer to deter clothes moths,” says Charlesworth, “or sprinkle some grains under sofas and armchairs where carpet moths may lurk.” For maximum scent, squeeze the lavender grains to release it. 

It’s also known for its abilities to ease stress and aid relaxation. Having trouble sleeping? A lavender bag popped under your pillow at night can help ease you into the land of nod.  

And although it may not be everyone’s cup of tea, lavender can also be used to flavour food. “It can add a floral note to biscuits, shortbread and scones,” says Charlesworth. “Scent the sugar to be used in the recipe by adding grains to a bag a few weeks before use.” However, he warns: “Use in moderation. A teaspoon is sufficient for a batch!” 

It’s an acquired taste that Charlesworth says he’s yet to develop, but he suggests using dark-purple lavender as it “adds colour and has softer floral and less astringent flavour”.