Come to the festival early to observe the distillation
flowers in our essential oil distillery. Learn how
botanical oils are extracted
and enjoy the unique aroma that permeates
the air during this age-old process.
We will start distilling at 10:00 am
GardenTime's Video of our distillation
The lavender grown at our farm is Lavendula angustifolia (Buena vista), which is
a true French lavender variety developed by Oregonian Dr. Don Roberts. It was
developed for its superior bouquet and rich blue petals.
Our fields are managed using sustainable, non-pesticide, non-herbicide
agricultural practices. We are 100% ORGANICALLY
certified through Oregon Tilth!
The essential oil of lavender is extracted using steam to liberate the volatile
oils. The steam is fed from the boiler into distillation bins. The
bins have tubing at the bottom with small holes, which allow the steam to rise
through the cut flowers and stems, known as the charge. The steam
rises through the charge releasing both the volatile oils and non-volatile plant
The vapor then rises to the top of the bin and exits through piping which feeds
to the cooling condenser. Like a chiller used in brewing, cold water flows
through concentrated tubing to transfer the heat away from the vapor. The
cooling effect returns the vapors to a liquid state.
The liquid then flows from the condenser into a separator. The
separator is designed to allow the lavender essential oil to rise to the top where it is
drawn off. The distillate water, also known as hydrosol, flows from
the bottom of the separator where only the water has dropped.