Annemarie Manders has faced many challenges in her life, but one of her most significant has been growing lavender. "I stumbled into growing lavender," she said. "All I knew was it was a purple flower with a lovely fragrance, so I started out very green."

For 35 years, Manders has cultivated lavender in Victoria's Yarra Valley. Despite her extensive background as an operating theatre nurse, she never envisioned becoming a farmer. "I trained and worked as an operating theatre nurse, so I knew nothing about agriculture," she explained. After purchasing an old cherry orchard, she and her late husband decided to utilize the land for lavender farming.

Today, Manders' farm boasts over 12,000 plants of the Lavandula intermedia and Lavandula angustifolia varieties. She recalls the steep learning curve they faced. "We had no equipment and no buildings — we didn't even have a tractor," she said. "But I'm quite impetuous, so I just jumped in the deep end and made plenty of mistakes along the way."

The farm has transformed into an agritourism destination, attracting visitors from across Australia and beyond. "We've turned it into an agritourism destination," Manders noted. "So people flock here from November to January when the lavender is in full bloom, and we also teach them how it is grown and harvested."

Manders was drawn to lavender for its neat and organized growth. "I'm a very organised person, which was always important when arranging instruments on the operating table," she said. "So I just love how lavender grows in such neat, tidy rows." She also highlighted the versatility of the crop. "We grow two kinds of lavender — one to put into food products such as teas, ice creams, scones, and cakes," she explained. "The other is used in craft products or sold as bunches to wholesale flower markets as far as Sydney and Brisbane."

Timing is crucial for harvesting lavender. "We pick the edible lavender at the end of November and then the non-edible lavender about a month later," Manders said. She emphasized the importance of early morning picking. "We start picking very early, at around 5:30am or 6am, because that's when the flowers are crisp and the lavender fragrance is at its strongest," she said. After harvesting, the lavender is hung upside down in a drying shed for about two weeks.

Once dried, the lavender is sifted to remove sticks and leaves before being placed into a large container. Manders prefers a hands-on approach to this process. "You could automate this process, but I'd prefer it to be hands-on so people can see, touch, and smell all the stripped lavender," she said. "And it's a gorgeous experience."

For Manders, growing lavender is more than just a job; it is a passion. "From the start, I knew I wouldn't make much money," she admitted. "But it's an absolute passion of mine, and I was determined that the farm would not fail." She has no plans to retire anytime soon. "I've been doing this for 35 years and don't think I'll stop anytime soon," she said. "But when I do, I'll be pushing up another lavender bush, I think!"