Lavender

Lavender in Farmstead World — crop in the game, and what it is on a real farm.

Lavender is a hardy, silver-leaved shrub of the mint family from the Mediterranean, grown for its fragrant purple flower spikes.

It likes full sun and dry, well-drained ground, bees love it, and the same crop is sold fresh, dried by the bundle or distilled for oil.

A short history

Lavender is a shrub native to the Mediterranean, used since ancient times for bathing, perfume and medicine. The Latin name comes from the word for washing. It spread through monastery gardens across Europe, and the French region of Provence is now closely associated with it.

How it is grown

Lavender wants full sun, dry, well-drained and slightly alkaline soil, and little water once established. It is hardy and bees work it heavily. Growers cut the spikes when the first buds open, because the oil is strongest then, and prune the plants after harvest to keep them tidy.

Processing and uses

Lavender is sold as fresh bunches, dried bundles and distilled essential oil, and is also used in sachets, soaps, baking and honey production. Dried lavender holds its scent for a long time.

Sources

  1. Penn State Extension: Farming Vegetables
  2. Cornell Fruit Resources for Commercial Growers

Farm facts about lavender

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