No. Unless your pet is a service dog, we do not allow pets.
No. Without written consent from the owners we do not allow drones on Lavender Hill Farm property.
Yes. Our farm is a beautiful place to enjoy a relaxing picnic. Just be sure to clean up after yourself!
Taking photos for personal use is fine with us! But if you are a professional photographer or are making money from your photo shoot please click here.
Any day from Mid-May through October is a great time to visit LHF! Every month brings new exciting changes to our farm- and because of our location in Northern Michigan, every year is slightly different too! Here is what you might see depending on when you visit:
- May- Prepping the fields for the season, our plant sale and planting
- June- Planting continues and the Lavender is starting to bloom
- July – Lavender is generally at its fullest come mid-July and harvest begins
- August- Harvest in full swing through mid-August and the still is running
- September- Distillation
- October- Fall Color! The Boyne area is known for its fall beauty
It is quite rare for a guest to be stung at the farm. Many of our employees who harvest the lavender by hand have not even been stung. We do have a lot of bees, especially once the lavender is in bloom. These bees are working hard to make our lavender honey. They are working so hard, that they won’t even notice you. If you do happen to get stung, head to the gift shop and someone from our team will get you a drop of lavender essential oil to help your healing!
Lavender Hill Farm’s Real Raw Lavender Honey Crystallizes.
That’s A Good Thing
Real, raw honey crystallizes.
The crystallization process is natural and spontaneous. Pure, raw and unheated honey has a natural tendency to crystallize over time with no effect on the honey other than color and texture.
What’s more, the crystallization of honey preserves the flavor and quality characteristics of your honey. Many honey users prefer it in this state as it is easier to spread on bread or toast and they often find the taste richer.
Some honeys crystallize uniformly; others will become partially crystallized and form two layers, with the crystallized layer on the bottom of the jar and a liquid on top.
Why does this happen?
Honey is a highly concentrated sugar solution. It contains more than 70% sugar and less than 20% water. This means that the water in honey contains more sugar than it should naturally hold. The overabundance of sugar makes honey chemically unstable. Thus, it is natural for honey to crystallize since it is an over-saturated sugar solution. Honey can crystallize in the hive if the temperature is 50 degrees or lower.
What can I do about this?
First, try and store your honey in a consistently warm place. Perhaps a cabinet over your stove area or near the oven. Honey will start to crystalize when it nears a temperature of 65 degrees Fahrenheit, just as water does at 32 degrees Fahrenheit.
Remove the top of your honey jar and place it in a small pot of water, on a low flame, slowly warm the water. Be careful not to overheat, as this can caramelize the honey, which can change its flavor and texture.
Turn off the heat when the honey feels warm to your touch and let it just bathe in the warm water for several minutes. Shake the jar to ensure that the honey thoroughly mixed and let it cool to room temperature before placing the cap back on the jar.