Producing Lavender at the Family Farm

Our lavender began blooming in May. I started growing it almost three years ago when we first moved onto the land. I had never grown it before and didn’t know that lavender seed has a reputation as difficult to germinate. And because the plants are very tiny, it takes a long time for them to become productive. I patiently potted up little plants into bigger and bigger pots, and last winter we began planting lavender out into the garden. We have been rewarded with plentiful, beautiful, mesmerizing flowers.

Mojohito & Heatherlee with fresh lavender

Originally, we had about five hundred tiny plants. Over the past three years, we’ve given many lavender plants away, and we used them the wedding gift favors for Mojohito and Heatherlee’s wedding.

We began harvesting lavender in late May and have steam distilled two small batches of lavender for hydrosols and essential oils. The process infuses the space with the soothing smell that has made lavender so popular to treat headaches and insomnia. But it has many other medicinal and culinary uses as well. A recent issue of Hobby Farm Home has recipes for lavender butter; lavender sugar; marinated goat cheese; lavender citrus salad; lavender-caramelized walnuts; lavender, potato, and leek soup; and many more luscious ideas. In future issues, we’ll pass along recipe ideas for making use of the amazing properties of herbs.

The lavender that we grow is an English lavender. Our lavender variety, Munstead, is particularly good for our region because it likes warm weather and sun, and is quite drought tolerant. We hope to experiment with new varieties in the future.

In the meantime, we are adding new herbs to our garden regularly. The oregano, thyme, sage, lemon balm, basil, parsley, fennel, mint, elecampane, valerian, evening primrose, burdock – and others – are enjoying the warm summer days. We hope you are too.