The Lavender Man

Former pro basketball player and teacher in Tasmania finds a new field among purple petals.
 

- Jaana Hatton

I first met Joseph Downs at Pybus Farmers Market in early July. His tall frame, stooping to get in and out of his display booth, caught my eye. Then I glanced at his products more closely: lavender.

Big men who look like loggers aren’t what one usually connects with such a gentle substance, and I was intrigued.

Joseph invited me to visit his lavender farm in East Wenatchee, an open two acres of sandy loam soil, which is perfect for growing the dry-loving herb. I had to drive through orchards and along gravel paths, convinced that once again the GPS had tricked me, but his purple colored mailbox was a welcome beacon of finally having arrived.

While I was waiting for Joseph to get ready for the interview, I studied a large grouping of lavender starts, still in their pots and with name tags. I was amazed to find 10 variants, such as lavender melissa lilac, lavender hidcote pink, and lavender blue mountain white.

“There are 175 variants of lavender,” Joseph said. “I grow 40. One half of them are for culinary use and the other half is for health and beauty products.”

The different kinds of lavender have their specific qualities as far as stem length, bloom and scent. Yes, lavender has variations in its fragrance. I got proof of it by rubbing a few leaves of different plants against my palm and then smelling the released aroma.

The longer stemmed plants are practical for crafts while some others are perfect for cooking.

“I harvest them when they are at 50 percent bloom,” Joseph said. “Most people start cutting during the third year, but I’m comfortable utilizing my second year plants.”