Harvesting –

Lavender is ready when the plant begins to send up flower spikes
Flowers can be harvested midsummer
Harvest no more than one-third of a plant at a time to allow continued regrowth
Harvest at any time of the season
Mid-June – September
Cut with scissors or pruners about one-third down the length of a main stem
Or clip off an entire branch
Pruning or harvesting midsummer is essential to maintaining a healthy looking plant
Without pruning, lavender will form a woody and leafless center

Storing lavender –

Perennial herbs like lavender can be dried at home to enjoy all year long! First, trim stems from the main plant. Tie 3-5 stems together into a bundle, then hang them to dry in a cool, dark, and well-ventilated place for 2-3 weeks.
Once the herbs are dry and brittle, you can store and enjoy them long-term.

Using lavender –

Lavender Lemonade: Infuse lavender flowers in lemonade for a fragrant and refreshing drink. Simply steep dried or fresh lavender flowers in hot water, strain, and mix the lavender-infused water with lemon juice and sweetener to taste.
Lavender Shortbread Cookies: Add dried culinary lavender buds to a classic shortbread cookie recipe for a delicate floral twist. The lavender adds a subtle aroma and flavor to the buttery cookies.
Lavender-Infused Honey: Combine dried or fresh lavender flowers with honey in a jar and let it infuse for several days. The floral notes of lavender beautifully complement the sweetness of the honey, making it a delightful addition to tea, yogurt, or as a drizzle over desserts.
Lavender Roasted Chicken: Rub chicken with a mixture of dried lavender buds, salt, pepper, and olive oil before roasting. The lavender adds a unique and fragrant dimension to the savory flavors of the chicken.
Lavender Simple Syrup: Make a lavender-infused simple syrup by simmering equal parts water and sugar with dried lavender flowers. Use this syrup to sweeten cocktails, iced tea, or as a flavoring for desserts like cakes or sorbets.