Provence

Family: Lamiaceae Herb

Planting Schedule

Provide your location or planting zone to unlock dates and add Provence to a garden.

Aromas first—Provence Lavender rises with a calm, silvery perfume that feels like sun-warmed linen.

Its slender, upright flower spikes carry a refined, deep violet tone and a crisp, aromatic texture that holds beautifully when dried, making it a standout for fragrant bundles and sachets. Grow Provence for a long season of elegant blooms that lend unmistakable character to the garden and a lingering, floral-camphor essence to your home’s atmosphere.

Light: Full SunMaturity: 365 DaysHabit: Shrub

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Provence Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Apr 6th	Jun 8th	Jun 8th – Jul 15th
Zone 1b	Mar 23rd	May 25th	May 25th – Aug 1st
Zone 2a	Mar 16th	May 18th	May 18th – Aug 29th
Zone 2b	Mar 6th	May 8th	May 8th – Aug 25th
Zone 3a	Mar 6th	May 8th	May 8th – Sep 1st
Zone 3b	Mar 10th	May 12th	May 12th – Sep 21st
Zone 4a	Mar 6th	May 8th	May 8th – Sep 24th
Zone 4b	Mar 4th	May 6th	May 6th – Sep 27th
Zone 5a	Feb 27th	May 1st	May 1st – Sep 30th
Zone 5b	Feb 23rd	Apr 27th	Apr 27th – Oct 5th
Zone 6a	Feb 20th	Apr 24th	Apr 24th – Oct 10th
Zone 6b	Feb 14th	Apr 18th	Apr 18th – Oct 16th
Zone 7a	Feb 9th	Apr 13th	Apr 13th – Oct 20th
Zone 7b	Jan 30th	Apr 3rd	Apr 3rd – Oct 28th
Zone 8a	Jan 21st	Mar 25th	Mar 25th – Nov 5th
Zone 8b	Jan 12th	Mar 16th	Mar 16th – Nov 12th
Zone 9a	Dec 26th	Feb 27th	Feb 27th – Nov 26th
Zone 9b	Dec 1st	Feb 2nd	Feb 2nd – Dec 9th
Zone 10a	Continuous Production
Zone 10b	Continuous Production
Zone 11a	Continuous Production
Zone 11b	Continuous Production
Zone 12a	Continuous Production
Zone 12b	Continuous Production
Zone 13a	Continuous Production
Zone 13b	Continuous Production

Crop Details

Trait	Value
Days to Maturity	365
Sun Requirements	Full Sun
Growth Habit	Shrub
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	65
Min Soil Temp (°F)	50
Min Night Temp (°F)	40
Harden Off (days)	10

Culinary Notes

Chef's Note

Lavender (Provence) is a high-aroma spice—use it like saffron, with restrained dosing, so it reads as sun-perfumed and not medicinal. Dried buds give the cleanest, most stable floral-camphor note, especially in dairy and sugar where it blooms instead of fading.

Best Uses

infuse milk or cream for custards and crème brûlée (strain well)
brew a gentle lavender tea and syrup for lemony desserts
season shortbread, honey cakes, and glacé fruit with tiny measured pinches
add dried buds to sugar for fragrant rim-sprinkles and whipped cream

Flavor Profile

concentrated floral aroma slender, slightly camphor-citrus edge dry, herbal finish

Kitchen Pairings

lemon honey vanilla dark chocolate almond butter

Frequently Asked Questions

What pest or disease commonly affects Lavandula × intermedia (Provence), and how can I treat it?

Lavender (Lavandula × intermedia) is prone to root rot when soils stay wet, often first showing as wilting, gray-brown stems, and a rapid decline despite adequate sun. Improve drainage immediately (use a gritty mix and avoid standing water), cut back any dead stems, and water only after the soil surface dries; for heavy rot, remove affected plants to protect the rest of your lavender bed. Keep airflow high and don’t over-fertilize, since overly lush growth increases disease pressure.

How often should I water Provence lavender during the main growing phase?

During active growth, water deeply only when the top 1–2 in (2–5 cm) of soil has dried out, then let it dry again before the next watering. Provence lavender is drought-tolerant once established, so frequent “light” watering keeps roots too wet and raises root-rot risk. If you’re in containers, check more often—drying can be faster, but the goal is still the same: dry surface first, then soak, then dry.

How do I know when Provence lavender is ready to harvest?

Harvest when the flower spikes are mostly budded and just beginning to open—aim for about 30–60% of florets showing color, not fully open blooms. If you wait until all flowers are open, the stems lose fragrance sooner and the best quality for drying can drop. For best regrowth, cut the spikes with a small portion of green stem, leaving healthy foliage below (don’t cut into old woody parts).