Herding Sheep with Henri the Shepherd

When asked to define luxury travel, the easiest answer is 5* hotels, chauffeur driven cars, first class transport etc. But the reality is that although those things may be the general framework for a luxury vacation, the travel experiences on offer are what create the memories.

The reason I have written this preamble is because some may find that the following is anything but luxury, but if the experience is unique, unforgettable (in a positive way), and the encounters are rich then I think that it is a luxury to meet a man like Henri the shepherd and his 600 sheep in the foothills of the Montagne de Lure in the heart of La Haute Provence!

Henri the Shepherd

I first met Henri in the bistro in my village, he was introduced to me by another villager, Jean-Philippe, one of the many locals who are on the lookout for me, tracking down interesting encounters and visits.  

Sheep farming is an integral part of life in La Haute Provence and during my years flying hot air balloons I met nearly all the sheep farmers in the Pays de Forcalquier, and became friends with many. At the end of spring the flocks of sheep are transported to the mountain pastures mainly towards the Italian border and also up on the Montagne de Lure and other smaller local areas, this age old activity called La Transhumance was originally undertaken on foot, but now due to the modern world we live in the animals are mostly transported by truck to the bottom of their pastures and the only the last part is on foot. Some do the Transhumance locally taking their flocks to areas which can be reached entirely on foot, others stay in the region with the sheep being taken to different areas every day by their shepherd and his trusty dog Iskra (meaning Spark in Polish). 

The very tame Goat

Another particularity of the flocks here are the presence of a goat or two who apparently help the sheep stay together as the goat follows the shepherd better than the sheep, and the other member of the local flocks is the Patou  or Pyrenean Mountain Dog. 

The not very vicious Patou with my son Louis

 He is there to guard the flocks from wolves who are making quite a comeback on the Italian border, but have also been spotted more locally, usually it is recommended not to approach a flock of sheep, especially in the mountains because the Patou will protect at all costs, so last week when I went to see Henri, the first to greet me was the Patou and I stayed in my car with my 8 year old son. Henri ambled over and shouted over to me “T’en fait pas, il est bon à rien ce con!”  which translates as “Don’t worry he’s a useless S.O.B.”  and he was! 

He name was Costaud, which translates as Strong or Sturdy and was the friendliest Patou I had ever met, and according to Henri, if a wolf ever attacked the flock, he could help himself as the Costaud was usually off elsewhere and rarely doing his job, but he was a nice dog and as Henri said, it’s better to have a friendly Patou who provides a bit of company than one that will rip the arm of anyone who has the misfortune to get too close.

Breakfast of Champions

Our morning started with a typical breakfast of champions French style. Paté, dried ham, saucisson, local goat’s cheese and fresh baguette, all washed down with a glass or two of red wine. During our breakfast the goat was repeatedly demanding to be petted, which was a delicate operation considering her horns, and Costaud sat on my feet. Iskra sat near Henri glancing up to his master waiting…

Henri then opened the pen where the sheep had spent the night and casually said to his remarkable sheepdog Iskra, “Bring them on and keep them right” I was use to very specific commands being given to sheepdogs, but this was the first time I had ever witnessed a casual conversation between man and dog with results!  

The sheep poured out of the pen and were led to the right by the dog and we began our walk.

Sheep on the move

Up the track into the Woods

Each day the sheep are led through the hills and woods where they move like a very coordinated eating machine, when no one is talking all you can hear is munching. Munching of grass, munching of oak leaves and the occasional Baaaa. Once an area is cleared of all living vegetation, Henri would look over to his Iskra and give him a command and the dog would perform the required task without hesitating and move the flock to the next area.  

Delicious Oak Leaves

Meanwhile the Costaud would move to the next shady spot and collapse as if he had actually been doing something, this display of total laziness was commented by Henri but the Patou didn’t seem to care. At one point Henri showed me something else that I never knew existed, a gang of rogue sheep, a group of 5 or 6 who would split from the flock and have to be watched carefully with the sheepdog having to make a separate foray to keep them grouped with the others. Walking through the woods and plains of La Haute Provence is fascinating with several different varieties of Lavender growing wild (see In the Footsteps of The Lavender Pickers) along with Thyme and Sarriette, a herb often seen as decoration on local goat’s cheeses. All these are pointed out by Henri who, although not a botanist, needs to know the different plants as some are not good for his sheep.

In the Woods

Our walk continued through the woods with stunning views over the local lavender filled valleys when we reached clearings. Henri told me about himself and how he came to be a shepherd. His previous job was that of a disk jockey! “Good fun when you’re young” he said, “…but I like to be alone, and the life of a shepherd seemed to fit the bill”   he went on to explain that his family thought he had gone mad when he spent 5 months on a mountainside with 1500 sheep and two dogs for company, sleeping on a straw mattress and having the occasional visitor (often hikers caught in a storm) with whom he could share a meal. But one day members of his family came to visit and he said that they understood at once, “I didn’t need to explain anything “he said “ the mountains did the talking for me” . Ever since Henri is the pride of his family, having chosen a life that keeps him close to nature, and I think he looks like a shepherd not a DJ!

Always on the Move

Our walk lasted two hours, before the sun gets too hot, and the sheep don’t want to eat anymore, but would rather rest in the shade before the evening meal once the sun has lost its power. On our return Henri hooked a few sheep with his shepherds crook. The ones he grabbed were marked with a purple spot on their backs for easy identification, and were in need of treatment, mostly cuts received during the roaming in the woods. The remedies used were lavender essential oil which is a known wound healing product as well as disinfectant, and a sort of tar was used to cover other wounds. Only 4 sheep were in need of treatment, but throughout the day Henri’s eyes were always inspecting the animals as they fed.

A welcome drink at the Sheep bar

Once the treatments were administered, and the sheep had all drank their fill of water, Costaud installed himself in amongst the flock, ready for any trouble from wolves or any other preying beast, as is expected from the guardian, and as we turned our backs to go home he hopped out discretely to go for a rummage in the nearby wood.

 

Useless dog…

If the idea of meeting a man like Henri or experiencing the way of life and making unique encounters in La Haute Provence interests you, then contact us using the link on the right.

Grasse - The Jasmine Harvest - A Unique Provence Exclusivity.

In the Middle Ages Grasse was famed for its tanneries.  The leather that was produced was greatly sought after by the finest manufacturers of leather garments, and notably glove makers. The aristocracy was very fond of the fine texture of the leather that the tanners of Grasse produced, but they were less enamoured with the smell due to the use of horse urine, dog and even human excrement which was used to soften the hides. One of the biggest tanners of Grasse, the Maison Gallimard came up with a solution to this problem which involved soaking the finished product in scented baths of rose water and spices according to an Oriental technique, the result was perfumed gloves and the idea was adopted by all. A pair was offered to Catherine de Medicis who was enchanted and the popularity of the scented glove took the court by storm resulting in Grasse becoming recognised as the perfume capital of the world with different scented gloves with enticing and exotic names being created each year. However an increase in taxes on leather slowed the tanning industry of Grasse to a halt, but the perfume industry remained with tanners quickly trading in their skills and the rest, as they say, is history!

If you go to Grasse today you will be assailed by billboards enticing you into perfume houses to discover the history, and even create your own perfume along with the ten coach loads of visitors with whom you will share your tour. These visits are interesting and informative, especially if you are on a tight tour schedule.  But I am not, and neither are the clients that I create tours for.

Thanks to some fortunate connections, I had the privilege to be invited to visit the Gardens of the Maison Mul on the outskirts of the town of Pégomas. I was told before coming that the access to these gardens is impossible for anyone outside the perfume world, which I took to be a slight exaggeration until I arrived in front of the solid iron gate which effectively only opened to the few. And today I was one of them.

The gardens of the Maison Mul extend over 40 acres, and are home to vast beds of roses (Rosa damascene and Rosa centifolia for the botanists reading this), a lesser bed of Tuber Roses  (Polianthes tuberosa) which are not at all related to to the rose family, but to the Agaves (tequila!) although they bear no resemblance to a cactus like plant. There was also a bed of Rose Geraniums (Pelargonium graveolens) whose scent emanates from the microscopic hairs on the leaves and stems and in this case bore a Citrus odour, although depending on the varieties and hybrids nutmeg, rose and even coconut can be obtained.  

Tuber Rose

Rose Geraniums

But even as we admired and sniffed at all of these delights (except the roses, as they flower in May) the air was thick with a sweet perfume, one that had already encountered my nose before we even arrived at the gardens, and a short distance away the culprit was discovered. Jasmine blossom.

Freshly Picked Jasmine Flowers

In the 1930s thousands of tonnes of Jasmine were grown in Grasse, but today that number has fallen to around 20 due to cheaper alternatives arriving from overseas. But to the “noses” of the perfume world the Jasmine produced in Grasse is like no other. The variety used is Jasminum Grandiflorum whose origins can be found in Asia which is grafted onto the rootstock of Jasminum Officinale  also of Asian origin but introduced to Europe in the 16^th century and is more resistant than its host.

Unfortunately to describe it is difficult, because apart from seeing the flowers,  touching the flowers,  watching the deft skill of the pickers and listening to the explanations of our delightful host, Mr Mul himself, the tableau is not complete without the most important ingredient, that of the heady scent of the blossoms that filled the air to a point of  being nearly (but not completely) overpowering.  So go and get a bottle of your favourite fragrance with strong notes of Jasmine, spray it in the air and read on.

The flowering of Jasmine starts in August and continues well into October. The Jasmine plant is referred to locally as a reverse barometer because the state of the plant will tell you what the weather was like two days before, for instance if there are few blossoms today, then the temperature had dropped two days ago. Every winter the plants are pruned right back to the limit of the grafts and are then covered by “hilling” them with soil to protect them from frost. They are uncovered in the Spring and allowed to grow out before being bunched together to form the neat rows that we see in the garden.

Arriving at the rows of Jasmine plants reminded me of being in a tea plantation, the pickers armed with their wicker baskets wore scarves allowing only their faces to be visible and sported hats ranging from straw panamas to extravagant tall pointed ones.

Jasmine Picking in the Mul Gardens

Some have a small stool to sit on as they harvest the precious blossom with speed and skill, ensuring the petals are undamaged and move up the rows like a slow swarm of flower eating locusts leaving nothing in their wake. Every evening new flowers open for the pickers to pick the next day, this remarkable proliferation of blossoms is due to the fact that when a blossom is picked the plant splits and two more grow in its place, this will continue until the climatic conditions decline at the approach of winter.

Jasmine Pickers at work

Our guide, Mr Mul 

Once the plants have been stripped of their pungent treasure, it’s off to the weighing room. They make a run to be first in the queue, as standing around waiting in the sun after toiling under it all morning is no fun. Each basket of flowers is weighed, and the picker is given a receipt for their day’s harvest. The weighing takes place under the watchful eye of Mr Mul, who knows all the pickers by name, as they come back year after year.

Jasmine picker waiting for the weighing of her harvest

Pride in today's harvest

A tired picker 

After the weighing the flowers are taken away for the extraction process which takes place on the property. They are loaded into vats, in several layers separated by metal grilles so they do not get crushed, they are then covered with a solvent which is pumped around them and the oil in the flowers is harnessed by it. Three separate baths of solvent are given to the flowers to extract all the oil. 

The flowers being loaded before being covered with solvent

The final grill before closing the lid

 The solvent is then distilled in a vacuum which lowers the temperature of the boiling point to 40°C thus un-harming the fragile scent molecules.

Distillation of the solvent

Once the solvent has been removed by the distillation an oily mixture made up of oils and waxes which solidifies when cold is left, called the Concrete.  The Concrete can be stored safely until it is needed, without losing its properties. When an order for Jasmine Absolute (the name given to the final product) comes in, the Concrete is mixed with an Alcohol based solvent which harnesses the scent molecules, then it is frozen to -15°C which hardens the wax but not the alcohol, before being filtered through a very fine mesh, and the solvent containing the oil passes through leaving the wax behind.

The concrete mixed with the Alcohol

Then the alcohol is evaporated off leaving the Absolute which is the Essential Oil of Jasmine.

The laboratory for the final evaporation proccess

It’s as simple as that!

One last detail. It takes 350Kg of flowers to produce 1 kilo of Concrete and it takes 2 Kg of concrete to produce 1Kg of Absolute and a single picker harvests about 2Kg a day based on what we saw, so with those figures in mind you can now begin to understand why perfume is not cheap!

If you would like to visit an authentic flower garden around Grasse, then contact Unique Provence here. However, the visits are very difficult to plan and only a few are accorded each year, but no other travel agency is offering such an exclusive experience!

My thanks to Alain Ferro of the Grasse Institute of Perfumery, without whom this unique experience would not have been possible.

Immerse yourself in Les Carrières de Lumières

Just outside the village of Les Baux de Provence you can find the Carrières de Lumières. These old stone quarries were still in use back in the 1930’s and it is the stone from these very quarries that was used to build the Château and the hilltop village of Les Baux de Provence. As a site to visit they are impressive enough the high ceilings carved out of the rock, witness to an industrious past, and in the heat of summer they are a great escape!

The Imposing entrance to the Quarry

Back in 1977 based on the experimental work by Joseph Svoboda whose use of projected images in his scenography had a stage unlike any other here and a unique light show was presented in the quarries for over thirty years. Then in 2011, the village of Les Baux de Provence handed over the management to Culturespaces, a private company dedicated to the development and promotion of monuments, museums and historical sites of several can be found in the South of France.

Culturespaces continued the light show, but with a technology that literally brought the quarries to life. The unique system they put in place uses 70 projectors with images on every surface whose resolution surpasses that of full HD thanks to the use of fibre optics to transmit the video signals. The spatial surround sound and the precise placing of the speakers allows the spectator to live the exact same audio experience wherever they find themselves. Culturespaces renamed the site “Les Carrières de Lumières” which translates as the Quarries of Light, reinforcing the specificity of what was on offer inside.

In 2012 the main light show is on Van Gogh and Gauguin whose paintings come to life, much, much larger than life, and their vibrant colours are reproduced exactly, and each brush stroke is minutely detailed.
For 2013 the theme will be the Mediterranean and the artists who found their inspiration there. A four part show starting with Joseph Vernet’s view of Marseille as if arriving from the sea, and followed by the works of Renoir and Manet who left their habitual Paris and Giverny and found themselves under the spell of the Riviera. The next part highlights the light of the Mediterranean with works from the Italian Riviera to the Spanish border where the works of Cézanne, Braque, Cross and Signac in totally different styles take us on a geographical and historical journey with Impressionism, Pointillism and Cubism showing the diversity of the landscapes and artistic techniques.  The final section continues on in the history of art with the exaggerated but so appropriate colours of the Fauvists and to the “Prophets of modern Art” Les Nabis.
After the main light show, a shorter show called metamorphosis, uses different colour lights to show the beauty of the quarries themselves.

The beauty of the quarries was also noticed by Jean Cocteau in 1959 who used them as a setting in his film “Le Testament d'Orphée”, a film for cinephiles starring Cocteau himself and with a star studded cast of second roles and extras including Charles Aznavour, Jean Marais, Yul Brynner, Brigitte Bardot, Pablo Picasso and his wife, and Françoise Sagan to name but a few, all friends of the artist.  As a rainy afternoon bit of family entertainment it’s a bit heavy going, but as a testament to Cocteau’s art and to the beauty of the Carrières it is worth seeing, and you can see the scenes shot on site when you visit in a projection area of the quarries.

To visit the Carrières de Lumière, just follow the signs from the village of Les Baux de Provence, it is just outside. In full season it’s an experience trying to park your car, but once inside the sheer volume of the quarries and the magic of the show, makes you forget the people around you.

If however you would like to experience the spectacular sound and light show for yourself with no one else around to disturb you, then you will be requiring the services of Unique Provence who can secure the privatisation of the Carrières for just the sound and light show, or if you would like to go a step further we can organise a complete evening with a gourmet meal, string quartet and anything else that may take your fancy. Due to the immensity of the site the latter suggestion is more of a group product. But having said that a candlelight dinner for two could be very romantic indeed!

Take a look at the Unique Provence Travel  website for our suggestions on privatising the Carrières de Lumières.

Absinthe: The Rebirth of the Green Fairy

If you believe the reputation given to Absinthe at the turn of the 19^th and 20^th centuries, it is better to stop reading this right now. The equivalent of this terrible alcoholic drink today would be Class A drugs. But that is IF you believe its past reputation.

"Alcohol, Here is the Enemy!" Poster by artist and missionary
 Frédéric Christol in 1910  

Absinthe was banned in 1915 due to its many dangerous properties, notably the causing of epilepsy, tuberculosis, fits of murderous rage and just plain insanity. All of these were clearly documented and verified by notable doctors and scientists of the time, who with hindsight were probably absinthe drinkers themselves!

Amongst the most famous Absinthe drinkers in France we can find  Toulouse-Lautrec, Beaudelaire, Rimbaud, Verlaine and of course Vincent Van Gogh who though not officially French is artistically associated, and a self-declared  madman, clearly due to the Green Fairy as absinthe was known.  Other famous absinthe drinkers include Ernest Hemingway and his reckless, risk taking life style and Oscar Wilde whose loose morals and dangerous wit were obviously linked to the consumption of this appalling drink.

The alternative to absinthe after its ban was pastis another anise flavoured drink, which quickly gained in popularity especially in the South East of France. It too was banned in 1940 along with all alcohols over 17° but in 1944 was authorised again.

Still life with Absinthe by Vincent Van Gogh

Absinthe however was to wait a long time before being rehabilitated and it was officially allowed to return to the cocktail hall of fame in April 2011, requiring nearly 100 years to clear its name. So you can now rest assured that fits of rage, insanity and tuberculosis will not be unfortunate after effects, though if you drink too much the first two have been known to happen, as it will with all alcohols it turns out.

The Green Fairy working her evil spell!
The Absinthe Drinker by Victor Oliva (1861-1928)

Absinthe can be made in several different ways; by maceration of the herbs in a neutral alcohol, by using the essences of the herbs, a bit like mixing a cocktail or by maceration followed by distillation which is the superior method favoured by most Absinthe manufacturers. The main herbs used are Grande Wormwood (Grande Absinthe in French hence the name), Anise and Fennel. To these three essential ingredients are added petite wormwood, hyssop, angelica, lemon balm, star anise, sweet flag, dittany, coriander, juniper, and nutmeg in varying quantities according to the particular recipe. Not all are necessarily used. The resulting drink is a very strong (around 70° alcohol) but beautifully smooth, lemony, anise combination with the pleasant background bitterness of the Wormwood which gives it its unique identity. It can be drunk neat on a bed of crushed ice, or as a long drink with iced water. For the true aficionados you must take a lump of sugar which you place on a specially made Absinthe spoon, this is placed on the top of your glass already containing a dose of Absinthe, the water is then poured over until the sugar dissolves. Each method gives a different result, so I recommend trying them all!

An Absinthe fountain with the spoons and sugar lumps in place
(photo Distilleries et Domaines de Provence)

Yesterday I joined the old boys of Forcalquier for a distillation of Absinthe using the most remarkable Alembic Still you will ever see. The atmosphere is festive and patés, cheese and red wine are all presented on a table for all to share, which if like me you haven’t even had a coffee to start your day, is tough to begin with but you soon get into the swing of things.

The seemingly innocuous shed where it all happens,
given away only by the tell tale chimney! 

The Alembic hidden inside the shed 

Janot

(Photo courtesy of the Distilleries et Domaines de Provence)

The master of ceremonies was Janot whose age is as great as his skill and his passion is readily shared with anyone that asks. His acolyte is Pâquerette and he was also aided by Yves. If anything went wrong, like the fire to heat the water dying down or no one noticing the end of the distillation the blame was automatically laid on Yves being the youngest, although it was not necessarily his fault. The accusations were loud and met with general hilarity from the others gathered around, who were used to this offloading of responsibility. Needless to say the old boys were always keeping their eyes on everything and the final product was perfect as always.

Janot keeping an eye on the proceedings

Inside the Alembic,
the macerated mix is heated by the copper tubes full of super heated steam.

This particular distillation was for the Distilleries et Domaines de Provence who also make the famous Pastis Bardouin, and a whole range of aperitifs using peaches, walnuts, oranges…  Liqueurs using Thyme and Génepi and La Douce which is a combination of Cognac and pear liqueur and is easy to drink …too easy! They are the proprietors of the alembic and most of their alcohols are created using the same “savoir faire” of the old boys of Forcalquier, which once you have met them and experienced a distillation gives you a renewed respect each time you sip your Absinthe or Pastis.

Janot and Pâquerette emptying the Alembic of the macerated herbs before starting a new batch.

The final nectar flowing out.

The Distillers of Forcalquier.
Alain Gaubert (aka Pâquerette), Yves Rafattelli and Janot Augier
(Magnificent photo courtesy of the Distilleries et Domaines de Provence)

This had to be on my list of unique travel experiences, even if there are only a few distillations a year, usually starting around August and going on into October. It is a privileged insight into a time old tradition which will one day disappear in its present form to be replaced by something more modern, probably more efficient and definitely less picturesque, authentic and friendly.

The bottled result by the Distilleries et Domaines de Provence

If you would like to discover Absinthe, then I highly recommend the Distilleries et Domaines de Provence, you can visit their website here.

www.distilleries-provence.com

If you would like to discover the alembic, or join us on one of our unique travel experiences then you can contact me here.

Unique Provence Contact

In the Footsteps of the Lavender Pickers

Lavender is the plant that sells Provence. Without it we’d have to fall back on Sunflowers or Thyme but you can find them elsewhere, not like the huge expanses of lavender on the Valensole Plateau or the Plateau d’Albion. There is a problem however, lavender is in flower for only 4 weeks, although I have read on many a so called “expert in travel” to France websites that it flowers from the end of May to mid-August. The truth is : end of June to third week of July, no more, no less.

I have spent many an hour in meetings for the local end regional tourist boards debating on the best way to market Provence, and lavender crops up very quickly every time. It’s an easy sell and therefore should be used, but at the same time there is a strong movement against it, as there is so much more to Provence than lavender.

La Haute Provence with its emblematic fields of Lavender

For myself, I love it, and every year for four weeks it never ceases to amaze and enchant me, the different hues, the neat tidy (probably treated) fields, and the ones with about as many weeds growing as lavender plants and the vibrant green leaves of the wild almond trees growing at the ends or in the middle of the fields, witnesses to a not so distant past when almond orchards outnumbered lavender fields.

A bit of history

It wasn’t until the start of the 20^th century that lavender was cultivated in fields. Up until then it was picked in the foothills of Provence by hand, but the growing demand from the perfume industry, and later the industrial sector for washing powders, shampoos etc. gave rise in about 1905 to the experimental planting of wild plants. It took many years to perfect the process and after experimenting with cross breeding and grafting with the strongest and most prolific plants, the first successful fields came to be around 1925-30. It was still picked by hand however, and even if taking on a row of lavender with a scythe is easier than picking individual stalks in the mountains, it was still a tough job in the July heat of Provence.

Lavender fields on the Plateau de Valensole
with wild almond trees

In 1952 the first mechanical harvester saw the day, and things quickly changed. In 1920 the annual production of essential lavender oil was 70 tonnes 90% of which was wild lavender and 10% cultivated. By 1959 the annual production was 130 tonnes but this time 90% was cultivated and only 10% wild. The lavender production moved to areas easy to harvest and they are still there today, mostly on the Valensole Plateau, and on the Plateau d’Albion . Today the production is all cultivated and the annual production is 800 – 1000 tonnes of essential lavender oil.

The main production today is Lavandin whose essential oils are used in industrial products and the main production comes from the Valensole Plateau.  To find fields of True Lavender (Lavandula angustifolia) used in cosmetics and herbal remedies you have to climb above 800 metres to the Plateau d’Albion around the villages of Revest du Bion and Sault.

Lavender fields on the Plateau d'Albion

Your own Lavender Experience 

Alternatively you can still find True Lavender growing wild on the hills of La Haute Provence, and I wanted to put together a simple, interesting travel experience that would take you back in time, and allow you to experience a day in the life of the Provençal Lavender Pickers, with a few modern comforts thrown in of course, this travel experience will soon be available on the Unique Provence web site for the 2013 lavender season.

Wild lavender growing in Haute Provence

One of the components of the above travel experience is experiencing the lavender distillation up close, for this we have secured access to a marvellous still which we have been testing this summer.  

The still is supplied by the European University of Scents and Flavours, and our master of ceremonies in the photos is Olivier Bagarri, the director of the afore mentioned place of learning and a personal friend.

The process is simple water is heated in the bottom of the still, the steam rises and passes through the lavender capturing the essential oil, it rises out of the top, and condenses in the condensing coil where it comes out as lavender water and oil mixed together. The oil rises to the top of the water and is recuperated. The lavender water is also kept and can be used in the house as it is very rich in lavender oil. Below you can admire my stunningly detailed diagram on how it all works!

How to distil Lavender (click to enlarge)

The amount of essential oil produced during a distillation is not huge, especially using lavande fine (True Lavender) which was the case in our experiments. The ratio of weight of lavender to weight of essential oil produced is 0.5% and with Lavandin it is 1.0% to 1.8%, so you if you join us next year you will be taking home a very small amount, but this experience isn’t about producing gallons of oil but about the way it is made.

Here are some more photos of lavender distillation, with a little anecdote at the bottom.

The Still in Action

Olivier with some of the ingredients

A live distillation always attracts attention

The Essential Oil floating on top of the Lavender water

Olivier inspecting the result of the mornings distillation

The Thieving Tourist

Last week we distilled some lavender and the final quantity was 7ml, which was quite an honourable amount. A lady from a passing cycling tour group came to see what we were doing, and we showed her. She looked at the 7ml of essential oil, and shouted out to her friends “this is the stuff you can buy on the market!” pulled a small bottle out of her bag, poured in the oil and walked off!  We were so stunned by this “robbery” that we remained speechless, as the efforts of an entire mornings toil disappeared into the distance. But we can distil again, and she has a lovely souvenir even though she had forgotten to ask if she could take it, and she had also forgotten to say thank you after she did, which would have been nice…

Learn more about our travel experience - A Day in the Life of a Lavender Picker