Our family of five left France in 1997. A move to the American countryside and a decision to cultivate a rural atmosphere for our children landed us on 10 acres in the Walla Walla Valley. Our agricultural learning curve has been steep, but the pleasure of growing lavender, a crop that is appreciated for its fragrance, beauty and utility is rewarding.

We currently grow six varieties of lavender for fresh-cut bouquets, dried bouquets, loose dried lavender, and for production of our own line of Hand-Produced Lavender Fineries.

Raising lavender for these specific uses requires that nearly all the work be done by hand. We spend many days in the spring with each family member on the end of their hoe. All of our harvesting is done by hand with a small sickle knife (and a bent back). Flowers to be sold that day are cut at dawn, then bundled, stacked for gathering, then taken to local farmer’s markets.

A portion of our crop is hung to dry from racks suspended from the ceiling in our root cellar. Any dark, dry and ventilated place is suitable.