There are 5 main types of lavender and many varieties within each type with some crosses. In western Colorado, we grow English lavender (Lavendula angustifolia) and Lavindin (Lavendula x-intermedia).

English lavenders, which include varieties such as Folgate, Melissa, Hidcotte, and many others, are considered the “culinary lavenders”. They have a lower camphor lever. The smell is finer. These are the types you cook with.

The x-intermedias have a high camphor lever and that traditional smell. These are great for bath and body products. While these types would not hurt you if you ate them, they would taste like eating soap. Often times, people will buy lavender without realizing there is a difference and the dish comes out overly strong.

Always buy culinary lavender if you intend to cook with it. And, most importantly, start small. You can always add more lavender, but cannot take lavender out. The rule of thumb for baking is 1 tablespoon of culinary buds to 1 cup of sugar.

The biggest hint is to be sure of the varieties you want and that you will have enough water available. Here in Colorado, we receive 9 inches of rain per year on average. Lavender is drought tolerant, but it still needs 15 inches of water each year.

Check out the Lavender Association of Colorado for more helpful hints, tips, and information. If you cannot find the answer you are looking for, feel free to send us a message on the contact page and we will be happy to help!

We are not certified organic. We try to be as gentle as we can and use many of the sprays authorized for organic growers. Otherwise, we aim to use the low-risk sprays and try to stay away from the commercial sprays.

With 8 varieties of apples we have lots of choices for fresh eating or baking. All the apples are good when fresh, even the Romes when they are just picked. But not all are good bakers. For example, the Red Delicious is only an eating apple. While the grocery store Reds have been sitting out and getting soft, Reds picked within a month of harvest will usually be crisp and yummy. As crisp as a Honey Crisp? No, but do not pass this apple by because of the abuse it has taken from being left out on the counter. Apples should always be kept in the refrigerator.

When it comes to applesauce, combine your apples. Even the red delicious adds a sweet flavor and mixes well with some of the tarter apples.

Peaches - Try not to. They are best if left out to ripen and used up. If you need to extend the life of your peaches until you can eat through that box or get around to canning them, then put them in the fridge. Do remember, peaches in the fridge will dry out over time and become pithy. Always eat them or process them within a week or so.

Cherries - Always in the refrigerator. The best part is that you can dehydrate them, can them, or freeze them. I have put them in the freezer without pitting them, but those are the ones I know we will be eating like candy. If I plan to bake or cook with them, I always pit my cherries first.

Apples - always!