Sam's Lavender...

Sam’s Lavender is a small farm overlooking Seneca Lake, right in the heart of New York’s Finger Lakes. We got started in 2017 with a few hopeful lavender plants, and while they didn’t exactly thrive, we learned a lot along the way.

The next season, we shifted to a better spot on the farm and planted over 200 more. That’s when things started to click. We realized lavender needs real attention—hand-weeding, proper pruning, and a feel for timing. We also brought bees onto the farm. Not only do they help pollinate, but they tell us when it’s time to harvest—culinary lavender before they arrive, oil-producing lavender after they move on.

Growing What Works

Over the years, we’ve planted more than a dozen varieties and paid close attention to what grows best here—what smells amazing, tastes great, holds its color, and produces the most oil. Every season teaches us something new, and we keep refining how we grow and what we make.

From the Field to your Home

We grow lavender to make things we use every day—cleaning products that smell great and actually work, without the added chemicals. Lavender sugars for baking. Sprigs for cocktails. Mists and sachets to bring a little calm wherever it’s needed. Everything starts with the plants we grow and what we’ve learned from working with them, season after season.

We think you’ll love what we make—because at Sam’s Lavender, no matter what it is...

it's what you want

On the Farm

  • PLANTING AND HARVESTING

    All of our lavender has been hand-planted, hand-weeded (no chemical treatments), and hand-harvested. We currently have seven types of English (culinary) and five types of French (aromatic) planted, with more in the future.

  • LAVENDER DISTILLATION

    Towards the end of the blooming season, our harvest for distillation begins. Lavender essential oil and hydrosol batches are made on the farm in our copper still and incorporated into may of our products.

  • OUR BEES

    Not only do our bees pollinate the lavender, but they also act as messengers. They tell us when we should harvest our culinary lavender (before they arrive) or harvest for distilling (once they're gone.)
SHOP OUR FARM-MADE PRODUCTS