Coming from the west of the Mediterranean basin, lavender was already used by the Romans to preserve linen and perfume baths. Throughout the Mediterranean region, the use of the plant, classified as a "precious plant" by Roman naturalists, developed.

In Provence, lavender was used from the Middle Ages onwards for the composition of perfumes and medicines. The term "lavender" comes from the verb "lavare" which means "to wash" in Latin. Its use was linked to the fight against infectious diseases. At that time, lavender was found in the gardens of monasteries where it was used for medicinal purposes.

In the 14th century, the picking of lavender appears in texts relating to herbalism (Les Herboristes de Lure).

The end of the 18th century was a time of prosperity for the herbalists and drug merchants who harvested lavender in the arid mountains of Haute-Provence. The mountains of Lure and Mont Ventoux were the centre of these activities.

But it is from the 19th century onwards that its cultivation develops because of the perfume industry in Grasse, which will have a decisive role in the history of lavender.

Then, between 1900 and 1950, lavender reached its peak with the development of cities and the consumption of perfumes which increased its demand. The number of pickers and the quantities harvested increased considerably and the producing communes ended up introducing restrictions.

It is the transformation of lavender and lavandin from Haute-Provence into essential oil. It is the reward for a lot of effort and the result of a whole year's work. Indeed, lavender only flowers once a year, which makes it rare.

It is important to distil it at the right time. To do this, you have to count the number of flowers and rub them between your fingers to determine if the time is right. Once cut, the fresh flowers are left in bunches for two or three days in the sun before distillation.

It is the quality of the flowers, green or dried, that differentiates the quality of the essential oil, hence the interest in leaving them to dry for a few days before distilling them. The quality of the water is also essential, so distilling with spring or rain water is preferable to obtain optimal quality.

The flowers are placed in large vats in a still, in which very hot steam flows through them. Loaded with petrol, the steam then flows into a cooler and into an exchanger where pipes are cooled by spring water. The temperature then drops to room temperature and the vapour returns to its liquid state. It should be noted that essential oil does not mix with water. The two materials are therefore sorted and the oil is collected in an essencier.

For 100 kilos of plants, only 3 to 4 litres of essential oil are obtained!

The distillation of lavender is attested to as early as the 16th century and the distillation carried out by the shepherds of Provence is described from the end of the 18th century. The copper stills were then operated over an open fire and were transported by mule from one site to another, following the maturity of the flowers according to the altitude.

Lavandin is a natural hybrid between true lavender and spike lavender which are two varieties of wild lavender. It is found in the wild in the contact zones between true lavender and spike lavender, between 600 and 800m altitude on arid, dry and sunny land.

Its fragrance is a mixture of its two lavender relatives: it has inherited the flowery note of fine lavender as well as the peppery note of spike lavender, but in a more moderate way (it naturally contains 5 to 15% camphor depending on the variety).

Lavandin is one of the economic development axes of Provençal agriculture. Indeed, in the Alpes-de-Haute-Provence and more particularly on the Valensole plateau, this culture is largely dominant because it combines an ancestral know-how and a will to stand out.

In France, the surface area cultivated with lavandin is estimated at 19,000 hectares. Several varieties exist, the most cultivated being the lavandin Grosso for more than 85% of these surfaces, followed by the lavandins Super, Abrial and Sumian.

With its 300 days of sunshine per year, Valensole is aptly named: it comes from "Vallis" and "Solis", which means "valley of the sun" in Latin.

The Valensole plateau is famous for its lavender crops (as well as its truffles). Covering more than 800 km², it is indeed the largest area dedicated to lavender cultivation in France. The blue, purple fields stretch as far as the eye can see during the flowering season between June and July, when an explosion of colour and the intoxicating scent of lavender perfume the exceptionally pure air of the region.

Every year, the village of Valensole organises its lavender festival on the third Sunday in July (a must-see), and every summer visitors from all over the world come to photograph, admire, smell and consume everything that revolves around lavender and lavandin.

French lavender and lavandin crops, which are among the riches of our heritage, are now facing significant international competition from countries where labour costs are low (Bulgaria and China in particular).

They also face competition from synthetic products. In order to remain competitive, the French sector must therefore constantly modernise and seek to develop labour-saving production techniques, deal with health problems while maintaining production in a sustainable development approach and at a high quality level.

Hence the importance of supporting our Provençal producers today more than ever so that they do not disappear in the face of this competition.