Trader Joe’s lavender plants are typically cultivated in controlled environments to achieve peak bloom, often displaying a dense flush of purple blossoms and a potent fragrance. Their temporary pot and soil conditions are not suitable for long-term survival. The transition from the store environment to a home or garden requires immediate and specific care adjustments. Successfully transitioning this Mediterranean herb to a lasting perennial requires understanding its unique needs, starting with species identification.
Identifying the Lavender Species
Understanding the specific type of lavender purchased is the first step in providing appropriate care, as varieties differ significantly in hardiness and preferred climate. The plants commonly sold are usually Lavandula angustifolia (English lavender), or showier, less hardy varieties like Lavandula stoechas (Spanish lavender) or Lavandula dentata (French lavender). English lavender has narrow, gray-green leaves and slender flower spikes, and is the most cold-tolerant, surviving down to USDA Zone 5. Spanish and French lavenders feature distinctive, upright ‘rabbit ear’ bracts and are significantly less cold-hardy, typically thriving only in zones 8 or higher. Identification is crucial because less hardy varieties must be treated as container plants and brought indoors for winter in temperate climates, while English varieties are often suitable for garden planting.
Immediate Care After Purchase
The first seven to ten days after bringing the plant home are dedicated to stabilization, primarily correcting the common issue of overwatering that occurs in retail settings. Lavender originates from dry, rocky Mediterranean climates and is highly susceptible to root rot in soggy soil conditions. To prevent this, immediately check the moisture level and refrain from watering until the top inch or two of soil feels completely dry to the touch.
The plant should be placed in the brightest possible location, ideally a south-facing window that provides a minimum of six hours of direct sunlight daily, or supplemented with a full-spectrum grow light. The small plastic pot the lavender is sold in usually means the root system is compacted and often root-bound, which further hinders proper water drainage and air circulation. While a full repotting is not immediately necessary, ensuring the pot has ample drainage holes is paramount to avoid standing water. Maintaining a cool indoor temperature, ideally between 60°F and 70°F during the day, will help the plant acclimate and reduce the stress it has experienced from being moved from a commercial greenhouse.
Transitioning to Permanent Outdoor Planting
Once stabilized, moving the plant to a permanent location must prioritize mimicking its native arid conditions. Lavender requires extremely well-draining soil; heavy clay soil must be amended with sand or horticultural grit to ensure water never pools around the crown. The preferred soil pH is neutral to slightly alkaline, which can be achieved by incorporating lime if the native soil is acidic. When transplanting, gently loosen the compacted roots and ensure the crown remains slightly above the surrounding soil level to prevent moisture buildup and crown rot.
If the plant has been indoors, a process called “hardening off” is required, gradually exposing it to increasing amounts of direct sun and wind over a week before final planting to prevent shock. Once established in its new location, deep, infrequent watering is the rule, allowing the soil to dry out completely between sessions to encourage a robust, drought-tolerant root system. Pruning is necessary for longevity and involves deadheading spent flower spikes to encourage new blooms and cutting the entire plant back by about one-third after the final bloom of the season. This annual shaping prevents the plant from becoming excessively woody and leggy, which can significantly shorten its lifespan.
Safe Consumption and Pet Safety
While all lavender flowers are technically edible, a significant distinction exists between culinary and ornamental varieties based on chemical composition. Culinary lavender is primarily Lavandula angustifolia (English lavender), which has a sweet, subtle floral flavor due to its low concentration of camphor. Ornamental varieties, such as French or Spanish lavender, contain much higher levels of camphor, imparting a strong, medicinal flavor undesirable in cooking. When harvesting for consumption, only use buds from English lavender grown without chemical pesticides.
For households with pets, lavender plants contain linalool and linalyl acetate, which the ASPCA classifies as mildly toxic to dogs and cats. Ingesting a large quantity of the plant material can cause gastrointestinal upset, such as nausea or vomiting. Although the plant’s pungent flavor usually deters excessive consumption, place potted lavender in an area inaccessible to curious animals to prevent adverse reactions.