Lavender Plant Size Availability & Pricing

Lavender plants are available in 2 1/2″, 3 1/2″ and gallon pots. Plants are available the first of May. Custom orders (a guarantee on variety and quantity) are taken in the fall no later than November 15th.

We only ship 1″ plug trays, all other pot sizes are for farm pick up and some local deliveries. Plants are approved by the Colorado Department of Agriculture to go out of state from the month of October through the month of May.

If trays are being shipped outside of Colorado we ship UPS or FedEx 2nd Day Priority. Wholesale minimum is 4 trays and 4 trays are shipped per box. We only ship in March and April. Retail plugs are also available.

Minimum 160 plants for wholesale prices.

Limited cultivars available for pickup at our farmstand.

shipping lavender plants

Botanical Names of Lavender

To distinguish among the many lavender varieties and choose the right one for your needs, it is important to understand the common name and the botanical name for each lavender.  In botanical nomenclature, every plant has, in addition to the common name, a name composed of its genus and species. All lavenders come from the genus Lavandula this will be listed first and capitalized or abbreviated by “L.”.  The species name, which always follows the genus identifies a specific genus.  For example the lavender known by the common name”English Lavender” is properly labeled Lavandula angustifolia-meaning narrow leaf. Typically a plant’s botanical name includes a variety name.  The varieties(also know as culitvar or selection) are selected from natual seedling mutations and are alwyas propagated from cuttings taken from the mutations rather than the seeds.  For example the name would read as follows – Lavendulua angustifolia ‘Royal Velvet’.

The most common species:

L. angustifolia  – hardy to -25  to -10 degrees

  • Common name: English lavender
  • Uses: Primary source for essential oil used in perfume and aromatherapy. Delicate flavor from blossoms makes delicious addition to ice cream, and baked desserts.
  • Landscape Use: Striking edging annual flower, perennial flower, vegetable and herb beds.

L. dentata – hardy to 15 degrees

  • Common name: French lavender
  • Uses: Its astringent menthol and eucalyptus scent, precludes using it desserts, however can make it great for grilled meats.
  • Landscape use: Fill in middle ground of a flower border, long season bloom in some climates makes great border.

L. stoechas – hardy to 20 degrees

  • Common name:  Spanish lavender
  • Uses: Not used for culinary, but can be distilled for the compound fenchone – the fresh piny, camphor elements and sweet lime accents.
  •  Landscape Use: Middle ground of a border or landscape planting, with taller shrubs behind, or trimmed as hedge.

L. viridis – hardy to 15-20 degrees but can reseed

  • Common name: Green lavender (also known as yellow lavender or green Spanish lavender)
  • Uses: It’s mint, camphor, rosemary and citrus fragrance but more weighted  pine and rosemary components lend itself to an excellent addition to breads, grilling, and hardy stews.
  • Landscape Use: Its chartreuse green make a nice focal point or  or accent in perennial garden.

L . latifolia – hardy to 0 to -10 degrees

  • Common name: Spike lavender
  • Uses: Essential oil; the resinous overtones does not make it good to cook with, hower burning the foliage while grilling meats can tome down the plant’s strong overtones.
  • Landscape Uses: A showy single accent plant or mass plantings.

L. x. intermedia ‘Grosso’ – Lavandin (a hybrid of English lavender-L. angustifolia and spike lavender-L. latifolia) – hardy to 0 to -20 depending on culitvar

  • Common name: Lavender ‘Grosso’ or ‘Fat Spike Grosso’
  • Uses: Essential oil. Crafting. Foliage good for grilling and red meats
  • Landscape Use: A showy single specimen in the landscape; beautiful in a mass plantings in parallel rows.

 Pterostachys lavenders – a broad category of lavenders of many species/subspecies – which all have in common winged spikes.  These are frost tender varieties, no essential oils are extracted and smell varies wildy from no smell to bad smells. Uses vary depending on the sub species.