Gardeners Urged to Inspect Lavender Plants for Vital Winter Survival Clues
As spring approaches and gardens begin to green, lavender plants often appear grey and lifeless, prompting concerns among gardeners. However, experts are urging enthusiasts to hold off on writing off these hardy plants as dead, as they typically enter a semi-dormant phase during late winter.
Lavender is known for its resilience, but the early spring can be misleading, leading many to mistakenly uproot plants that are merely biding their time until warmer temperatures arrive. This premature action can result in the loss of otherwise healthy specimens.
Key Detail: Focus on the Woody Base
Rebecca Olson, a farmer and co-owner of Lavender Connection, emphasizes that the key to determining winter survival lies not in the top of the plant but in its woody base. She explains, "If the plant still looks brown with no green in spring when other plants show signs of life, it might not have survived. But check carefully, not just at the tips, but down towards the base too."
Gardeners should take a closer look at the bottom of lavender plants, where fresh green shoots often emerge in spring. A simple test involves gently scraping the bark of a woody stem with a fingernail; if green is visible underneath, the plant is alive.
Additional Checks and Patience Required
If no greenery is apparent, try snipping a small section of stem near the bottom. Living stalks should be bendy and supple, while dead stems are brittle and snap easily. It's wise to check multiple stems for accuracy.
Older stems from unpruned lavender might inhibit new growth, so a gentle trim could encourage revival before discarding the plant. Additionally, examining the roots by gently lifting part of the plant can help; healthy roots are white and sturdy, whereas squishy, blackened, or crumbly roots indicate perishing.
Lavender generally wakes up slowly after winter, so patience is crucial. Hold off until at least mid-spring before considering removal. English lavender typically activates when daytime temperatures consistently reach around 10°C, from March to April, while French and Spanish varieties may not stir until late April or early May, requiring extra patience.
