Lamb's Ear
Lamb's ear (Stachys byzantina) is grown for its soft, silvery, velvet-textured leaves that beg to be touched. The pale, woolly foliage adds a tactile, romantic softness and a cool silver tone that flatters pastel palettes. Florists use single leaves to cuff bouquets, wrap boutonnieres or add whisper-soft texture to garden-style designs. It is delicate and short-lived out of water, so it is best used fresh and handled with care.
| Family | Lamiaceae |
|---|---|
| Origin | Turkey, the Caucasus and Iran |
| Peak season | June, July, August |
| Availability | May, June, July, August, September |
| Stem length | 15–35 cm |
| Vase life | 4–7 days |
| Colors | green, white |
| Price tier | mid |
Harvest and use lamb's ear as fresh as possible, cutting stems and giving a gentle cool drink. The woolly leaves mark and bruise easily and dislike getting wet, so avoid misting the foliage directly. Keep cool and out of humidity, which can cause the leaves to rot. It has a short vase life, so incorporate it late in the design process.
- •Use as fresh as possible
- •Handle gently to avoid bruising
- •Keep foliage dry — do not mist
- •Give a gentle cool drink
- •Store cool and dry
- •Add late in the design
