From soil to sachet…
Each year our vibrant purple lavenders come out and take our breath away. Guests wander the farm alongside the stunning perfumes that meander around the property.
When the lavender flower head is ⅓ in bloom, it is time for our first harvesting opportunity, hand harvesting.
Hand harvesting is completed with a very sharp, fine-toothed sickle (these are sold at the farm or via email). Tim and his dad grab a fist of lavender and then with a swift swipe across the bundle, and a band to hold together, the lavender bunch is ready for hanging. The lavender is hung to dry for a minimum of three weeks in a dry Central Otago shed.
Once dried, our lavender can be used in a variety of products.
Bunches are a beautiful addition to any dried bouquet or simply a stand alone product for a favourite vase.
Some bunches are set aside to be rubbed down by hand, and then cleaned, to release the lovely, highly fragrant lavender flower from the stem. Grosso flowers are used in our sachets, wheat bags, scrubs and soaks. Whereas the culinary lavender flowers (Lavender Angustifolia) are used for our culinary products including tea, salts, sugars and our farm-made tearoom treats!
There is so much we can do with lavender, whether it is used fresh or dried. At the Wanaka Lavender Farm, we are always thinking up new ways of making enjoyable products with lavender as the star ingredient.