Timing is everything when cutting lavender.

Plants are ready for harvesting when the bottom third of the flower head (known as a spike) is blooming. This magic window of time will vary from garden to garden, depending on an array of circumstances, including annual rainfall and ratio of overcast to sunny days. Look carefully at each plant daily because not every stem is ready to be cut at the same time. Having only a few plants affords the opportunity to do very selective cutting.

Before beginning, make sure the sun has dried the morning dew off the spikes. Grab a handful of lavender stems down close to the foliage and using sharp, sterilized shears or a Japanese scythe, chop the bundle. Remove all the foliage from the stems and bundle about an inch or so from the base of the stems with a rubber band. There should be no more than 100 stems in a bundle so air can move around the flowers and mildew doesn't grow.

Lavender will stay fresh for about 4 days in water. Keep it out of the sunlight. Change the water and trim the stems daily. However, if fresh petals are desired, pick spikes and use immediately. Tiny lavender flowers dry quickly once removed from the flower head.

For drying lavender, hang the bundles upside down in a dark, dry place with plenty of good air circulation. Put a clean cloth underneath to catch any buds that may fall. The darkness preserves the rich color of the flower heads. For just a few bundles, an infrequently used closet works well.

To hang bundles, bend a paperclip, place one side through the rubberband and the slip the other over a wire coat hanger. A small oscillating fan can help move the air around more efficiently. The lavender will be dried in about 10-21 days. To separate buds from the stem, rub flower heads gently between your hands over a clean cloth, wide bowl or plate. If necessary, sift through a sieve to remove dried bracts (tiny leaves at the base of buds).

Store in a dark blue or amber glass container out of the light. The buds should maintain their flavor for several years if handled this way. The dried stems can be used as grilling sticks to add a smoky lavender flavor to meat, poultry and fish.