When I moved to my home on the Sunshine Coast in beautiful British Columbia, I planted a row of lavender in my garden to remind me of Provence. That was fifteen years ago, and I now boast an abundant crop of aromatic, bright violet buds blushing in tufts all across my garden. It provides a haven for the bees, and a lavender blue so bright and splendid that it outdoes every other plant in the garden.
Caption: Bees in Lavender garden
It is 08.30 in the morning as I don my gardening hat and gloves and head outside. I have decided to harvest this summer’s lavender, with many creative ideas as to what I shall make with it. For harvesting I have read that you are supposed to cut each lavender stem just below the second leaf from the bud, so I diligently begin cutting the bottom rows overhanging the greenhouse patio first, working my way along. For the higher rows, I position the stepladder and carefully climb up in order to reach with my scissors. Once I have a full basket, I lay out the crop on the potting table to rest, then continue the harvest.
Caption: Gathering my first lavender cuttings
The bees are curious as to why I am removing their source of delight, and I pause to take several photos, savouring the quiet of the early morning, and the gentle buzzing of the bees as they flit from bud to bud. Lavender is used as an ingredient in recipes for salves, lotions, creams, soaps, bath salts and is said to have a relaxing effect. As I carefully trim and gather, I feel a sense of well-being amidst this beautiful, healing plant.
Caption: A bountiful basket
Lavender also has many culinary uses, and I am excited at the prospect of using some of the buds, once fully dried. Ideas include chopping the buds and adding to a cake batter or as flavouring to add to flour for making bread. Flower buds can be sprinkled on salads, infused in teas, cocktails or used as herbs when roasting meats. Or you can simply enjoy the lavender in floral bouquets.
Once I have cut the top level of lavender and filled a second basket, I have sufficient lavender for my harvest. I decide to leave a thin row for the bees to enjoy. After harvesting comes bundling and hanging, so I lay out my crop and gather small bunches of about 15-20 stems, tying them with a thin elastic band about 2” from the bottom bud and again near the bottom of the stems, removing any thin leaves. This is fairly time-consuming since I have about 7 trays full of lavender with hundreds of stems!
Caption: Bundling the lavender
After about two hours of careful bundling, I am ready to hang the lavender for drying. This drying process take about 7 to 10 days, and the lavender should be stored in a warm, dry place to preserve the fragrance. I have 33 bundles in total from my harvest, and keen to find a suitable spot to move them away from the outdoor heat and sunlight.
The perfect spot is my utility room, where I hang the bundles below my baskets. They are in good company along with my framed vintage lavender print, and lavender hand and laundry soaps. It has been a wonderful couple of days harvesting and being out in the garden in nature, smelling the lavender as I fill my basket.
I could almost be in Provence. All that is missing is the chirping of the cicadas!