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Jan 13, 2012
I’m dreaming of warm fragrant summer days with 1000′s of lavender flowers surrounding me
Awww…what an amazing aroma, I’m imagining! These days I spend most of my time hibernating indoors, working on our business, while the lavender plants are dormant outside in the cold…Today, when I wasn’t day dreaming , I filled numerous bottles of English Lavender Essential Oil for web orders. When I needed a mood lift I would inhale deeply, huffing the lavender aromas,to soothe my blues away!!! It helped bring the fresh aroma of my lavender garden inside to me. I call lavender my “Fragrance of Sunlight”, because it instantly lifts my spirits, like walking in the lavender garden with the warm sun-shining on my face If you are one of the wonderful customers that ordered Angustifolia (English) lavender essential oil during our largest price reduction special, you will soon also bring the Fragrance of Sunlight into your home, as you experience it’s calming, soothing aroma.
Save 50% on our Lavender Oil Now!
Sep 2, 2009
I cut several fresh Angustifolia, “English” Lavender bouquets for a brides “special day”! One of the wedding party will pick up these bouquets at our UPick farm today. These “English” lavender flowers are the “second bloom” for our season, and this will only happen if the first bloom, dried flowers, are pruned off the plants. Since we have a couple thousand of these at our U-Pick farm, those not cut by customers or for distillation of Essential Oil, need to be pruned off in order to promote a second bloom. So in my spare time , I am busy pruning off these dry, post-full bloom flowers. We take pride in our ‘Certified Organic’ Lavender and these range in colors of beautiful dark purple, pale lavender, and white, with a touch of pink. We will have lavender flowers for UPick through out the fall season, until the frost hits in October. After working today, I sat down to eat my first Bartlett Pear, “yummy”, and relaxed on this beautiful day
Aug 5, 2009
Today I was up early, 6 AM, cutting several varieties of Angustifolia, “English” Lavender, with one of my awesome workers. We bundled the lavender with rubber bands, then hung it to dry. It should take about a week, or so, in our 90′ temps. Then we will rub the buds off, and clean the lavender, with gloves on, and package it for Culinary use. A few of our favorite varieties are Melissa, a white lavender, Munstead, Middachton, and Provence. This is our busiest time of the year. After all this work, I need something to help me cool down. I think I’ll make some Lavender Ice Cream or go downtown for Lavender Gelato at Doppio
Jul 24, 2009
L. angustifolia at harvest time
We’re harvesting Angustifulia Lavender flowers that are at full bloom in the evening, because it’s much cooler. Then we’re up again at dawn, to start harvesting again. This is the busiest time of our season. But this is also the most wonderful produce of our business, our Certified Organic, “English” Lavender Essential Oil.
Jun 28, 2009
I’ve started making fresh Lavender wreaths with our Angustifolia, “English” Lavender. These lovely petite wreaths measure 6″ across, and are extremely fragrant and beautiful, and so much fun to make. They are made with fresh lavender, wrapped onto a wreath form with thin “purple” wire. These are similar to the wreaths that we will be making in the ‘hands on’, wreath class, at our Lavender Daze Festival in two weeks, July 11th & 12th. I love working with these calming, fragrant flowers
Jun 19, 2009
A few varieties of our Angustifolia, “English” Lavender, have just started to bloom! We’ve been anticipating this day for awhile!! We get excited about the start of our U-pick season at our Lavender Farm!! It’s beautiful watching the changes, each day, as these lovely flowers start their extremely fast growth, preparing for bloom time. The English is the first variety to bloom, and the French blooms in July. We hope you will plan a trip out to cut your own Upick Lavender bouquet soon.
This weekend is Father’s day, and we are serving up some iced mint tea, lavender shortbread and handmade lavender truffles in honor of “Dad”.
We are planning for our 5th Anniversary of Lavender DAZE Festival next month, July 11 & 12th. The posters are printed and you can download your own poster by visiting our site:
and clicking on the poster. Its gonna be a blast!
Well…I’m off to dead-head Lupine and play in the Wildflower Garden!
Lavender beginning to bloom
Mar 26, 2009
Today I propagated over 100 cuttings from one of our most popular L. Angustifolia “English” Lavender plants. When these cuttings mature enough to be transplanted into 3″ pots, I will plant them on our new wholesale Lavender Farm. After the first bloom, in about one year, we will distill the flowers for the Essential Oil. This Oil will then be used for Aromatherapy by us in our products, and by many of our customers that purchase from us on our website, and in our retail cottage at our U-Pick farm.
Lavandula Angustifolia Essential Oil is extremely healing! A ”Whiff” or “Huff” of our certified organic lavender essential oils helps calm jagged nerves, soothes stress & headaches, and provides a smooth “pick-me-up”. It is also very effect for insomnia encouraging restful sleep, by applying a few drops to your pulse points, then deeply inhale the aroma several times. My husband and I use it this way every night.
So…here’s to best wishes for these little lavender cuttings, may they grow into beautiful flowers!
To learn more indepth about our essential oil read this.
Mar 12, 2009
Lavender plant starts
This is the time of year for new starts, and new growth. Just like the bulbs in the ground begin their growth in preparation of those beautiful flowers, the fruit trees are also developing full buds that will become lovely apple, pear, or cherry blossoms. This is also the time of year that we take cuttings from particular varieties of lavender, for new starts which we’ll sell at our Upick Lavender Farm. So, today Joe and I took cuttings of a few varieties of Angustifolia Lavender, “Jean Davis” a white/pink lavender, and “Folgate”, a dark purple lavender. We remove a 2-3″ cutting of the “new growth” part of the lavender stem . We usually take about 50-100 cuttings from one particular plant. With these cuttings, we stripped off all the lower leaves up about 1″, then we scrape the outer stem(bark) off one side only, until we see the green inner stem. Then this cutting is placed into a starter tray that has been soaked with water.
These cuttings are then placed in a warm greenhouse, out of cold weather conditions. The cuttings in the starter tray need to be sprayed at min. twice daily to get water into the leaves, hydrate the cutting and promote root growth. Rooting can take 3-6 weeks depending on light, heat and the weather. Until they develop good roots, we water them when the soil looks and feels dry.
Lavender is drought tolerant, so they don’t like being over watered. We take cuttings in the early spring or late fall when the plants are not in bloom. When these cuttings have developed strong roots, and are hardened off outside, they will be sold in 2″ and 4.5″ pots at our Organic Lavender Plant sale during Blossom weekend, on April 17th, 18th and 19th.
Spring always inspires me to think about the newness in life it’s self, life that will develop moment by moment. I watch this garden transform… I’ll sit and ponder that thought a lot through out the days ahead, as winter lets loose its grip and I tend my garden
Feb 26, 2009
“What makes culinary lavender different from any other lavender?“ Good question!! First of all, culinary lavender is either an Angustifolia, “English” variety, or a Lavandin variety, “Provence”. Secondly, all culinary lavender is harvested at peek season, “full bloom”, hung to dried, then cleaned and packaged with gloves on. Our Angustifolia, (English” variety) is called, “Signature Blend”. It is a blend of our finest English Lavender. A white lavender, called “Melissa” is in the blend, along with several other dark purple varieties. The “Signature Blend” of English Lavender adds a delicate floral note when added to teas and other dishes. I like to use “Signature Blend” in our Lavender Shortbread, because it lends a wonderful delicate floral note in combination with mint.
“Provence”, on the other hand, brings a more bold, savory floral note to dishes and teas. I like to say it’s a more “Herbie” flavor. We use Provence in our HRL Spice Blend, and also in our “Sel Gris”, Hand-harvested French Gourmet Grey Sea Salt, because it lends a more savory note of flavor into recipes. We also use Provence in our Lavender Truffles, to obtain a more bold lavender flavor, blended with the decedent chocolate. It makes the lavender flavor “pop” out on your palate!
I suggest that my customers brew a separate tea with each, Angustifolia “English”, and “Provence” culinary lavender. In this way you taste the difference in the unique, soothing, floral flavors. Have fun experimenting with different recipes with culinary lavender, hope you acquire a love for the taste, as we have for this lovely flower. And next, you might even want to grow a Culinary Lavender in your herb garden
Jan 4, 2009
A customer called today to place an order for some of our organic Lavender Essential Oil. She said that she is going on a retreat, and it was suggested that she bring some Lavender Ess. Oil. The E.O. she wanted to order was L. Angustifolia “English” Lavender Oil. The one that helps calm anxiety, stress, and insomnia. She ordered three different lavender oils, Sachet, Buena Vista, and Angustifolia Blend, and she also ordered 3 Butterfly Diffusers. I wished her well & told her to enjoy her Lavender Retreat with the beautiful healing aroma of these Essential Oils.