FAQs – have a question? We may have the answer
What payments do you accept?
We accept direct deposit and cheque payments
How do I become a member?
We recommend that you check out our membership page that will give you all the details you need to apply for TALGA membership.
What are the membership benefits?
- An active communication channel that aims to promote lavender opportunities
- Farm/organisation website listing
- Exclusive products made with Australian Lavender oils at wholesale pricing
- Networking – share knowledge and expertise through our information exchange program
- Annual conference – invitation to join us and learn from industry experts
- Members newsletter – keeping you up to date with “All things lavender”.
- Helpful lavender tips
Why do I have to apply to be a member?
At TALGA we encourage and welcome new members that will benefit from our exclusive services and bring their own knowledge and expertise to the team. The application process ensures that the membership list is genuine therefore these services and the facilitation of information will be protected and valued.
How much does membership cost?
Click here to view our annual membership pricing table.
Do you provide an annual report?
We certainly do. After the Annual General Meeting (AGM) we go straight into the production, with publishing The Lavender Journal”. This has a full writeup of the annual report. Once this is completed we post a copy to each member.
Can I get assistance from someone that is located in my state?
You certainly can. TALGA has amongst its members, Liaison Officers, who are located throughout Australia. TALGA members and other interested lavender growers can contact these members in regards queries relating to membership, lavender growing or members and activities within their region.
If you didn’t find your answer here, let us know by contacting us via email.
Did you know?
You can use fresh or dried lavender flower buds in cooking, but ensure you use the right sort! Squeeze a few of the flower buds between your fingertips and it must be a sweet lavender scent.
If it smells like mothballs or camphor, do not use it. It will leave a bitter taste and spoil your cooking.
Cooking lavenders belong to the Lavandula angustifolia species. Some of the favourite varieties are ‘Avice Hill’, ‘Munstead’, Egerton Blue’.
TALGA can put you in touch with a grower supplier of culinary lavender.
Lavender is a member of the mint family, so there is a hint of mint in the flavour. Other descriptives are woody, earthy and smokey. Lavender has become very popular with chefs creating unique recipes from jellies to macaroons.
There are now 100 different varieties of Lavender grown across Australia