In pictures: Fields of lavender

In mid-summer the French countryside in the upland areas of Provence around Valensole and Sault blazes with colourful displays of sunflowers and vast fields of cultivated lavender.

Lavender is native to the southern Alps. From the 16th Century, Provencal peasants have produced its oil to heal wounds and expel intestinal worms.

Lavender thrives in the chalky soils and hot dry climate of Provence, preferring altitudes of more than 700m (2,300 ft). A hybrid called lavendin has been developed for lower altitudes.

The flowers are harvested between July and September and then distilled locally to extract the essential oil, which is highly prized by the perfume and cosmetics industry.

A metric ton (157st 7lb) of dry lavender produces between 5kg (11lb) and 10kg (1st 8lb) of essential oil. Lavendin can yield up to 10 times more essence but is lower in quality.

The overwhelming fragrance is matched only by the buzz of many thousands of honey bees at work in the midday heat.

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