Our small farm is located in the beautiful Applegate Valley of Southern Oregon.
In 2019 we started with the simple idea of producing the highest quality lavender products from our farm and selling directly to our customers. From our farming practices to our finished products, we put lots of love and careful thought into all we do. We hope you enjoy all we have to offer, and share the experience with others.
The English lavender field in full bloom. This is just before the harvest of 2021.
The whole field, June of 2021. The English is the lower section that's nearly ready to harvest. The French is in the upper section and not quite ready in this picture.
The winter was mild in 2020, the pruned plants are coming alive in this very early spring photo.
After a Spring rain, the sun comes out and creates steam that rises off the black weed mat. Our mounded rows keep the lavender high and dry.
Sometimes the sunset is purple, and it glows off the black weed mat like this picture. These first year plants are ready to get big!
The whole field from the top down for perspective. This is just under 2 acres, and just about 4000 plants.
The young Grosso patch early Spring of 2021. These plants produced a massive amount of flowers for oil, bundles, and buds.
Grosso ready to harvest. Spencer put in some long hours cutting and bundling, hauling to the cart, and hanging bundles in the barn.
A close up of the Grosso. This variety is commonly used in soaps and cleaners. Its long stems and wonderful scent make it great for bundles.
Karen at the crack of dawn already with one bin filled with Grosso bundles. The heat in July is intense, we usually are "off the mat" by 10am.
Elaine, Tom, and Donna harvesting Melissa Lilac.
Bundles of Grosso in the cart ready to be hung up for drying in the barn.
Spencer, Aiden, Clay (me), and Lena posing with our full cart of Grosso bundles.
A wider view of the crew harvesting the Grosso for bundles. We took it off the plant when we saw at least one flower opening on a stem.
Ruth posing beside the Grosso drying in the barn. Each bundle hangs on a paper clip. It takes about 3 days in the 100+ degree dry heat of Southern Oregon to fully dry these bundles.
Another view of the Grosso drying.
Elaine, Donna, Clay (me), and Tom posing in front of our first harvest of the Melissa Lilac in 2021. These bundles got debudded and put into culinary lavender tins.
I set up the still as you can see on cinder blocks to support it over the Camp Cheif propane stove. The double length condenser works really well as long as the water is kept cool.
Tom with his background in engineering fine tuned the oil making process throughout the 2021 season and is the resident expert in oil making.
It takes about two bins compacted down to fill the still. This English lavender is cut short to avoid stems. The oil is in the flowers.
The still filled up and ready to be capped for steaming. This is a 35 gallon still with a false bottom to keep the lavender from burning. The cup you see at the bottom tells you how much water is in the bottom. Never let it run dry!
The condenser dripping liquid into the funnel into the separatory funnel. It takes about two hours to run a batch. We'd get anywhere from 150-300 ml of oil depending on a few factors such as variety, when its picked, and how full the still is packed. You can see the oil separates to the top, and the hydrosol at the bottom.
Donna carefully measuring out the oil from the separatory funnel in our commercial kitchen. We are organically certified by Oregon Tilth!
Ricardo Besel delivered his large lavender debudding machine all the way from Cour d'Alane Idaho. He showed us and the Southern Oregon Lavender Growers association how it works. I consider this as equivalent to Eli Whitney's Cotton Gin. Yes, it's that good.
Tom loading in dried bundles to the machine for debudding. Two large spinning brushes pull the buds off into the vacuum chamber to remove dust.
Tom collecting the buds at the bottom of the shaker tables with ever smaller holes for the buds to separate from the stems and flowers. The bottom tray also has a vacuum underneath to pull off any remaining dust. The final product is clean and ready for packaging!
Once again, in this video Jared from Goodwin Creek Gardens in Williams showed us how to prune lavender after the harvest. This is the English variety Irene Doyle.
Pruning happens end of August into September. This is "smoke season" in Southern Oregon. When the AQI is really bad, one must don the respirator. I threw a little sprig of lavender in mine to make it smell better.
The pruning is all done in this Fall of 2021 view of the field. After pruning, we sweep and blow all the cuttings off and put them into the compost pile. These lavender plants are "tucked in" for winter.
Culinary lavender 1oz tins.
Culinary lavender 2oz tins.
Culinary lavender 1oz spice jars.
Culinary lavender spice bag front.
Culinary lavender spice bag back.
French lavender spice bag front.