From Farm to Everlasting Flowers — Our Growing & Drying Process

From seed to dried flower — how we do it

From our 40-acre property in Upper Lurg, North East Victoria, we grow, harvest and naturally dry flowers by hand. No dyes, no chemicals, nothing artificial. Just flowers, grown slowly and made to last.

It starts on the farm

Every flower begins its life here on our property — a mix of Australian native bush garden and a small cutting patch.

We grow varieties chosen specifically for how they dry. Flowers that hold their colour, their form, their character for years. Foliage like banksia, eucalyptus, hakea and wattle grows throughout the bush, and seed pods like gum nuts and banksia cones are collected by hand each season.

We use organic practices where we can. Minimal tillage, no synthetic chemicals, no fertilisers. Just soil, seed and time.

It's not always smooth. The horses have gotten into the cutting patch more than once. Rabbits have eaten entire rows of seedlings. Summer winds, too much moisture, stems flattening overnight — there's always something. But each season teaches us something new.

Early-season seedlings pushing through in our cutting patch.

Picking at the right moment

Most of our flowers are grown from seed, with spring through to autumn being our main growing season. Each stem is hand-picked at its peak — when the colour is most vibrant and the bloom is at its strongest.

Timing matters more than most people realise. Pick too early and the flower won't hold. Too late and it loses its form. It's something you develop a feel for over time.

What we grow includes billy buttons, everlasting daisies, kangaroo paw and rice flower, alongside a small selection of non-natives: statice, gomphrena, celosia, lisianthus and ranunculus.

How we dry them

No dyes. No artificial preservatives.

Once picked, bunches are hung in our studio and drying shed — an old wood shed that turns out to be perfect for the job. Airflow, low light and the right temperature draw out moisture slowly, preserving the natural texture and colour that makes each stem its own.

Depending on the variety, drying takes anywhere from one to four weeks. It can't be rushed. The result is flowers that are strong, beautifully textured and built to last years in your home.

Bunches hanging in the studio, slowly drying in the warmth and airflow of the shed.

Why dried instead of fresh

Dried flowers hold something fresh-cut blooms can't: they last. No water, no wilting, no weekly replacement. They bring colour and texture to a space long after the season has passed.

Our slow approach means everything we make is made with flowers we've grown and dried ourselves. From seed to finished piece.

Everlasting daisies and statice, grown on our farm and harvested by hand.

A little piece of the farm, in your home

Whether you choose a wreath, a gift box, a DIY kit or a workshop — what you're taking home has been grown here, on this land, by these hands.

When we can't grow certain varieties ourselves, like protea and waratah, we source from nearby farms and regional Victorian growers who care for the land the same way we do.

Every stem has a story. We're glad to pass it on.

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