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 🙂 🙂

Harvesting Culinary