On the farm we currently have several different cultivars of lavender. Lavender must be propagated though cuttings in order to be true to its species. We currently have 5500 plants in our greenhouse that we 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.
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 use as dried lavender bouquets or further processed and cleaned for culinary use.
Lavender is harvested for oil, also. 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 under the basket containing lavender flowers and we begin the process of heating the water to create steam which the steam is what extracts the oil from the lavender flower. The steam is then cooled back into liquid form where the oil will float on top of the water. The oil and water will be separated and removed for use in all our wonderful lavender products. The water that is remaining is called hydrosol water, which is distilled water that contains plant elements including some lavender oil. We bottle and sell this product as our lavender water.
Our 10 gallon still takes 11 pounds of lavender to produce 1 ounce of essential oil.
Troy designed our beautiful logo. Note the horseshoe, we have three great horses. Mac, one of the horses, is the reason for our relationship. The farm's original purpose was to bring two horses home. In the year of 2009 Hope Hill started to grow. Wendy was diagnosed with an unexpected health problem five years into the marriage that required surgery. Wendy received support and gifts from family and friends and the resounding message in most of the gifts was hope. As we awaited for surgery day, we hoped that the tumor that needed to be removed would be benign. Our sister in law was 5 months pregnant with twins, Wendy hoped she would be able to meet her nephews. She was fortunate to have a benign tumor and no lingering side effects from surgery. She has 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.
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 cultivars five were chosen Provence, Grosso, Hidcote, Cathy Blanc and Folgate. New cultivars for 2017 are Super & Hidcote Giant. 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.