Harvesting Lavender — From Field to Dried Bouquet

True lavender (Lavandula angustifolia) is distinguished from lavandin (hybrid) by its short stems (30-60 cm), unbranched, bearing a single floral spike. The leaves are narrow, gray-green, 3-5 cm long. Lavandin has longer stems with branching at the extremity. The essential oil of true lavender is the finest and most sought-after.

Harvesting takes place in July, when approximately 50% of the flowers on the spike are open. This is the stage when the essential oil concentration is at its peak. Too early: little oil. Too late: the flowers drop and the oil evaporates. In Provence, the period falls between July 10 and July 30 depending on altitude.

Harvest in the morning after the dew has evaporated, between 9 AM and 11 AM. Moisture promotes mold growth during drying. Never harvest after rain — wait at least 24 hours until the plants are perfectly dry.

Sharpen your sickle or pruning shears. Dull blades crush stems instead of cutting them cleanly, which damages the plant and slows regrowth. Disinfect blades with 70% alcohol before starting — this prevents the spread of diseases.

Grasp a handful of stems (15-20 stems) and cut 2-3 cm above the woody part (hardwood). Never cut into the old wood — lavender does not regrow from old wood. Always leave a few centimeters of green foliage below the cut.

Group the cut stems into small bundles of 30-40 stems. Place them gently in a basket or flat crate. Avoid compressing the flowers — the essential oil glands are located on the petals and break easily.

Gather 50-80 stems into a bouquet. Align the bases of the stems and tie firmly with an elastic band or jute twine 5 cm from the base. The stems shrink as they dry — use an elastic band that tightens, or plan to tighten the twine after 3 days.

The ideal drying location is dark, dry and well-ventilated: an attic, barn or open shelter. Direct sunlight fades the flowers and degrades essential oils. The ideal temperature is 20-30°C with good air circulation.

Leave at least 10 cm between each bouquet so air circulates freely. Tightly packed bouquets dry poorly in the center and risk molding. Turn them a quarter turn every 2-3 days for even drying.