Why lavender growers love the versatile plant.
Lavandula, otherwise known as lavender, is gaining in popularity as a crop worth cultivating. The purple-hued, fragrant, flowering member of the mint family is relatively easy to grow. Not only is it drought-tolerant and pest-resistant, but it also attracts pollinators and is known to thrive in less-than-stellar soil.
Lavender is also known for its versatility and is used in flower arrangements, foods, beverages, soaps, perfumes, sachets, and more. An added bonus is that it has been known to possess medicinal properties and can be used to treat a wide array of ailments, from migraines to insomnia and wounds. And with the rise in the use of essential oils, it’s no wonder lavender is having its day in the sun.
If you’re a fan of the aromatic herb, you can get your fix at two local farms that specialize in everything lavender.
Castle Creek Farm
Castle Creek Farm in Dillsburg is a family affair for the Weaver family. Parents Brad and Lisa homeschool their children Johannes, 17, Zephaniah, 14, and Quentin, 8, and use the business as part of the curriculum. “They learn to make change by waiting on customers, and part of our operation is teaching them about herbs as well,” says Brad.
The couple started their business two decades ago. “My wife had studied herbs in Indiana and I owned a farm, so when we got married, we decided to incorporate the two,” says Brad.
The family operates a small store in their bucolic neck of the woods, and it is Brad’s job to work with the plants, while Lisa makes the products that they sell both onsite and online. “We sell items like soap, jelly, baking mixes, baked goods, lavender-infused honey, and herb plants, and we help other family businesses by selling their products also,” says Brad.
Each June, the Weavers look forward to hosting the Lavender Thyme festival, which has been increasing in popularity since its inception in 2013. “The first year we had about 50 visitors. That increased to approximately 1500 last year,” says Brad, adding that festivalgoers delight in the novelty of tasting lavender ice cream and baked goods and watching various demonstrations, from distilling lavender to making herbal salves. “We also take people on a walk around the grounds and show them what edible plants exist in the wild,” says Brad, adding that this year’s event will be held on Father’s Day weekend, June 14 and 15.
For the close-knit Weaver family, the best part of running Castle Creek Farm is the opportunity to be together while they work. “It all circles back to working with the family—that’s the main thing I enjoy the most,” says Brad.
Castle Creek Farm
529 W. Siddonsburg Road, Dillsburg, PA
Hope Hill Lavender Farm
Wendy and Troy Jochems owned two horses and wanted to take charge of their boarding, so they did the obvious thing—they purchased a farm. “We bought a 33-acre Christmas tree farm in Pottsville, and after the trees were all harvested, we decided to put in lavender,” says Wendy, adding that it was her husband’s idea. The pair bought the plants as plugs, then grew them in a greenhouse in four-inch pots before planting all 1500 of them on Memorial Day weekend in 2011.
The public responded well to the business, inspiring the couple to expand operations. This year they will be tending to approximately 6,000 plants. The duo also sells lavender products online and in an outbuilding located on the farm. “We dry it for bouquets, sachets, and culinary lavender. We also distill essential oils for soaps, locations, cremes, eye masks and neck wraps, and every Mother’s Day weekend we host a plant sale as well,” says Wendy.
Staci Keen from Mohnton is a regular customer. “I teach massage, and our group visits to learn how to make essential oils, and the farm is just beautiful,” she says. Keen also likes the skincare products that the couple sells, including the lavender toner and moisturizer.
Wendy says what she enjoys most about the business is interacting with customers like Keen. “What I like about lavender is that it is so versatile. It’s not only a lot of fun, but we also make friends with our customers. That might be the best part of what we do,” says Wendy.
Hope Hill Lavender Farm
2375 Panther Valley Road, Pottsville, PA
Lavender Lemonade
Courtesy of Castle Creek Farm
Nothing is more refreshing on a hot summer day than sipping a tall glass of lavender lemonade while relaxing in the shade. This recipe uses raw honey, although sugar may be substituted. *(Honey should not be given to children under 2 years of age.)
4 cups water
2 tablespoons organic culinary dried lavender buds
1 cup fresh lemon juice
1 cup raw honey
Fresh lavender sprigs and lemon wedges for garnish
1.Combine water and lavender in a saucepan and bring to a boil over medium heat. Remove from heat when mixture starts to boil. Cover and let stand for 10-15 minutes to allow the mixture to steep.
2.Strain off lavender buds if desired (or you can leave them in the liquid). While liquid is still warm, add the raw honey and stir until honey is dissolved (you may need to warm the mixture to allow the honey to dissolve fully, but don’t boil it; this will allow the raw honey to maintain its natural healthy qualities).
3.Add lemon juice, place in a pitcher and chill.
4.Serve with fresh lavender sprigs and lemon wedges.
Lavender Sugar Cookies
Courtesy of Castle Creek Farm
¾ cup butter or shortening
2 cups sugar
2 eggs
2 teaspoons vanilla
3 ½ cups flour
2 teaspoons baking powder
½ teaspoon sea salt
1 tablespoon chopped organic culinary dried lavender buds
½ cup buttermilk
½ teaspoon baking soda
1.Cream sugar and butter (or shortening). Add eggs and vanilla to creamed mixture. Mix flour, baking powder, salt, and lavender; set aside. Stir baking soda into buttermilk. Add dry ingredients and buttermilk alternately to creamed mixture. Mix well.
2.Chill lavender cookie dough for 4-5 hours.
3.Roll out dough on a lightly floured work surface, and cut with floured cookie cutters. Dust with lavender sugar. Dough may be rolled into balls and rolled in the lavender sugar, then placed on a cookie sheet and flattened out before baking.
4.Bake on a greased cookie sheet at 350 degrees for about 10 minutes or until lightly brown.
5.You can buy lavender sugar or place 1 cup of sugar with about 2-3 tablespoons of organic culinary lavender buds in a glass jar sealed with an airtight lid. Let stand for about 3-4 days and shake every day to release the essential oil and infuse the sugar.
