SPECIES: Lavandula; member of Labiatae, or mint family.

FORM: More than 30 species range from 1-4 feet high and wide. Aromatic gray or gray-green foliage. Fragrant lavender or purple flowers.

EXPOSURE: Full sun.

SPECIES/VARIETIES: L. intermedia. Lavandin, group of hybrids more tolerant of heat and humidity than traditional English lavender. Vigorous, highly fragrant. Early to mid-summer bloom. Varieties include Grosso (the most fragrant, forms compact 8 inch mound, silvery foliage, fat purple spikes on 2 foot stems), Dutch Group and Provence.

L. stoechas. Spanish or French lavender. Also more tolerant of heat and humidity. Stocky, 1-3 feet tall, dark purple flowers in short spikes. Blooms late spring, early summer.

L. angustifolia. English lavender. Grows to 4 feet high and wide. Drought tolerant; evergreen only in mild climates. Varieties include Hidcote with dark purple flowers, Jean Davis with pale pink and Munstead with lavender-blue.

CULTURE: Good drainage to discourage fungus: mulch plants with a heavy layer of sand, pea gravel or crushed granite. Plant next to cement or concrete to draw warmth and increase blooms, says Linda Xenakis of Linda's Garden in Virginia Beach. Neutral to alkaline soil. Favorites with some gardeners for combining with roses. Can grow for a year or two in a large pot.

USES: Ornamental around roses or as specimen plants; good for hedges and borders. Fresh flowers to flavor ice cream, whipped cream and baked goods. An ingredient of the classic blend herbes de Provence. Dried flowers for potpourris, sachets and wreaths. Extracts as an antiseptic, also taken for fever and headaches and applied to burns, cuts and eczema.

HARVEST: Gather flower heads and flowers when they are nearly fully open to use fresh or to dry. To dry, bunch stems together, secure with rubber band, and hang with flower heads down.