About the Farm
Hope Hill Lavender Farm is owned by Wendy and Troy Jochems who purchased the farm in 2004.  We took on the task of creating our own mark on the farm which was an established tree farm at time of purchase.  Wendy's long time passion for gardening and love of lavender and Troy's wants to create something more organically sustainable, lavender became the most obvious choice.  After some research into different species four were chosen Provence, Grosso, Hidcote and Munstead.  The first planting of 1600 plants took place in 2011.   Hope Hill Lavender Farm is Veteran owned "Semper Fi".  And we strive to use 100% American made materials in all our products.
What the "Hope" in Hope Hill means to us.

My husband designed our beautiful logo.  Note the horseshoe, we have three great horses.  Mac, one of the horses, is the reason for my husband and me getting together.  I was diagnosed with an unexpected health problem five years into our marriage that required surgery.  I received support and gifts from family and friends and the resounding message in most of the gifts was hope.  As we awaited for my surgery day, I hoped that the tumor that needed to be removed would be benign, I hoped I would be myself after surgery,  and I also had a sister in law that was 5 months pregnant with twins, I hoped I would be able to meet my nephews.  I was fortunate to have a benign tumor and not have to many lingering side effects from surgery, and I also have two great nephews…Ian and Noah, our future harvesters, hopefully.  Now you know what "hope" means to us.  We hope you enjoy our Hope Hill Lavender products.

What we do on the farm

Our lavender is all hand harvested, after harvest some of our lavender is taken to our drying shed where it is bundled and hung upside down to be dried for future us as dried lavender bouquets or further processed and cleaned for culinary use.

Other lavender is harvested for oil. In that process we harvest all the lavender again by hand. Where it is brought back to an area where we cut it up into smaller pieces and put into a basket like container that is then put into our distiller. This is done immediately after the lavender is harvested from the field. Once in the distiller, distilled water is added and we begin the process of heating the water to create steam which the steam is what extracts the oil from the lavender flower/plant. The steam is then cooled and the oil will float on top of the water and is then removed for use in all our wonderful lavender products. The water that is remaining is called hydrosol water, which is distilled water laced with lavender essential oil. We then bottle and sell this product as our lavender water.

Our 10 gallon still takes 5 – 6 plants to fill. The flowers are then steam distilled to produce approximately 4 ounces of lavender essential oil.




About our plants
On the farm we currently have four different species of lavender. Lavender must be propagated though cuttings in order to be true to its species. We currently have 1200 plants in our greenhouse that where propagated using organic methods and  will be ready in the spring. We will have farm hours for people to visit and see the amazing waves of purple.
A little about our culinary lavender and its uses in food. Lavender is an herb such as parsley, sage, rosemary and thyme. It is a member of the mint family with a lovely scent and unique flavor. It can be used many ways from lamb, salmon to sweet concoctions.

All of our lavender plants in the field have been cared for using natural and organic methods.
 
This year we will be adding 4 new varieties of lavender.










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