Lavender is a member of the herb family. It is available in three varieties: English lavender, spike lavender and lavandin. Lavender takes much longer to germinate than most herbs, but the process can be accelerated by placing the seeds in a cool environment. Start your lavender seeds in the refrigerator six to eight weeks before the last frost.
Use a permanent marker to label a plastic bag with the word "lavender" and the date. This prevents the bag from being mistakenly thrown away and reminds you of your start date.
Dampen the vermiculite and place it in the plastic bag. The vermiculite should be damp, not soggy.
Sprinkle the lavender seeds into the bag. Gently mix the vermiculite and seeds.
Seal the plastic bag, pushing out the air. Place the bag in the crisper section of your refrigerator.
Check the seeds after two weeks for signs of root growth. When the seeds have sprouted roots, they are ready for planting. If no roots are present, keep the bag in the crisper and check it weekly.
Fill a plant pot with damp potting soil. You can water the soil after placing it into the pot if you prefer.
Open the plastic bag when all or most of the seeds have sprouted roots. Spread the seeds on top of the potting soil.
Place the pot in a bright, warm area. Keep the soil moist.
Transplant the young lavender plants when they have grown several sets of true leaves.
Add a slow-release fertilizer and prune the tips of the plant to encourage branching.