Lavender Farm Albuquerque's fertile agricultural lands have seen wheat, corn, chili and grapes in production for hundreds of years - now lavender! Los Poblanos planted its first lavender in 1999 on land that was the headquarters for the historic Los Poblanos Ranch. We offer lectures, festivals and information on growing, cooking and decorating with lavender. You can also visit our gift shop for unique products from our lavender fields. Why Lavender at Los Poblanos?
The North Valley region of Los Ranchos de Albuquerque, New Mexico boasts a rich, several-hundred years-old agricultural tradition. Several years ago, when the Village of Los Ranchos did a survey of the residents, residents responded that they would like to keep their fields in production, but they were no longer able to do the work themselves. In order to revive and re-define agriculture in the village, the Agriculture Committee of the Village contacted other towns that have had success with lavender as a specialty crop. In the early spring of 2001, efforts were initiated in developing the crop in the valley by installing three test areas. To promote the awareness of lavender, the 'Lavender in the Valley' festival was formed. For the last three years, Lavender in the Valley, with the help of many sponsors and volunteers, has offered various lectures and special events. Spa Products
Part of our preservation mission is to offer a unique line of spa products made with our organic essential lavender oil. The products are available to our Inn guests as room amenities, as well as fine retailers like Pharmaca and Pennysmiths. For more detailed information, please click on 'The Farm Shop' on the left of this page. How To Grow Lavender
Lavender prefers a sunny location and light, dry, well drained soil that is alkaline 7.5-8ph. Plant 3' or 36" on center to allow for growth. If you plant in spring, deadhead any blooms to force the energy into root growth. If you plant in fall, the plant energy will be directed to the roots.
Lavender does not tolerate standing in wet soil, and is subject to root rot. If you use a drip system, place the emitters to the side of the plant so that the crown does not get too wet. Use 2 gal/hour emitters with a ½" line. Water the new plants 3 times per week, then 2/week and then 1/week. If you are using ditch/acequias water, plant the lavender on the high side of the furrows to allow the water to reach the roots instead of the crown. Water about every 2 weeks or more often if the soil is dry.
Lavender does not need much fertilizer. Make sure to water during winter. The plants are dormant during the winter, and often no new growth is seen until mid-May, depending on the weather.
Lavender can also be grown in containers. Plants grown in containers should be in a protected area during the winter to prevent freezing.
Lavender Plant Maintenance
Lavender plants can last 5-10 years or more depending on growing conditions. Lavender tends to get woody and needs to be maintained. After the plants have finished flowering, cut off any remaining spikes that have not been harvested. Pruning should be at least once a year to keep the bushes young and healthy. Cut back at least one third of the bush. Pruning in spring will prevent a spring flowering, and promotes a late spring/early summer flowering. For climates such as New Mexico, spring pruning allows the dead wood to be removed prior to the beginning of the growing season. Autumn pruning maintains the shape of the bushes.
Recipes Lavender Lemon Cookies 1 tbsp finely ground 'Provence' lavender buds
1 tbsp plus 3/4 cup sugar
1/4 pound unsalted butter
1 large egg
1 1/4 tsp grated lemon zest
1/2 tsp vanilla extract
1 1/4 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt Combine lavender and 1 tbsp sugar in a spice grinder until finely ground. Transfer to a large bowl. Add the butter and the remaining 3/4 cup sugar. Beat with an electric mixer until smooth. Beat in the egg, lemon zest and vanilla.
Sift together the flour, baking powder and salt. Add to the butter mixture and beat until blended. Cover the bowl with plastic wrap and refrigerate for 3 hrs or overnight, until the dough is well chilled. On a lightly floured surface, roll the dough into 2 long logs (1 inch thick). Wrap in plastic and refrigerate for at least 1 hour. Preheat oven to 325F. Line 2 baking sheets with parchment paper. Slice the logs into 1/2 inch coins and place on the prepared baking sheets. Bake for 8-12 minutes, or until golden brown. Transfer cookies to wire rack and cool completely. | 
