In the rich agricultural region of southeast Wisconsin, you’ll come across a unique specialty crop with an unmistakable fragrance. Lavender. You may think of lavender as an ingredient in soaps, sachets, or perfumes. But the field we’re visiting today is full of lavender for you to consume. At Lavender Near Me in Whitewater, Amy Curtis describes what culinary lavender is used for and how it's grown. She says the schedule for this year's crop is unusual compared to past years. Harvest will be about two weeks early. That means the public U-Pick event is early, beginning Father's Day Weekend -- June 15. Amy and her family manage about 1,300 plants and five varieties of culinary lavender. What doesn’t get harvested by the public, they clean and package for sale to those interested in culinary lavender. Plan your visit: https://lavendernearme.org/.

This podcast series is brought to you courtesy of Specialty Crop Block Grant 23-10. Learn more about how to engage with Wisconsin's agricultural tourism industry at https://gowiagtourism.com/.