Lavender, a fragrant perennial member of the mint family Lamiaceae, is globally recognized for its scent and vivid purple blooms. Defining how many kinds of lavender exist is complex because the term “kind” must account for natural species, subspecies, and the vast number of cultivated hybrids and varieties. Understanding the major classifications helps clarify the differences in their appearance, scent, and primary uses.
Classification Breakdown
The genus Lavandula contains approximately 47 recognized species that occur naturally across the Old World, primarily in the Mediterranean region. From these species, growers have developed hundreds of cultivated varieties and hybrids. While the core species number is under fifty, the specific types available commercially are far greater. Most lavender grown for commercial purposes, however, falls into just a few main groups, distinguished by their genetic makeup and chemical composition.
True English Lavender
The plant commonly called English lavender, Lavandula angustifolia, is actually native to the mountainous regions of the Mediterranean, not England. This species is highly valued for its sweet, floral aroma and compact growth habit, typically forming a smaller shrub than other types. It is considered the most cold-hardy of the widely cultivated lavenders, often surviving winters in cooler temperate zones.
The essential oil profile of L. angustifolia is characterized by high concentrations of the monoterpenoids Linalool and Linalyl Acetate. These compounds are responsible for its soothing, sweet scent and reduced camphor content, making it the preferred type for culinary applications. They are also credited with the plant’s calming and anti-anxiety properties.
The Lavandin Hybrids
The group known as Lavandin, Lavandula x intermedia, is a sterile hybrid plant that does not occur in the wild. It is the result of a cross between true English lavender (L. angustifolia) and Spike Lavender (L. latifolia). These hybrid plants are larger and more vigorous than L. angustifolia, producing long, straight flower stems and high oil yields, making them desirable for industrial farming.
The essential oil contains higher levels of camphor, 1,8-cineole, and borneol compared to true lavender. This higher camphor content gives the oil a sharper, medicinal, or spicy fragrance profile. Lavandin oil is primarily used in soaps, cleaning products, and inexpensive fragrances, but it is avoided for high-end perfumery or cooking due to the strong camphor aftertaste.
Ornamental Varieties
Other major groups of lavender are grown for their unique appearance in landscaping, rather than their oil or culinary value. Spanish lavender (Lavandula stoechas) is recognizable by the distinctive petal-like bracts, sometimes called “rabbit ears,” that sprout from the top of the flower head. This variety blooms earlier than the English or Lavandin types, often starting in the spring.
French or Fringed lavender (Lavandula dentata) is characterized by its soft, finely toothed, or fringed leaves. These ornamental varieties are less cold-tolerant, thriving only in warmer climates with mild winters, typically USDA Zone 8 and above. Their essential oils often contain high levels of ketones, which are not suitable for therapeutic or culinary applications.