French lavender (Lavandula stoechas) is a fragrant plant admired for its unique appearance. While not strictly poisonous, it is generally not recommended for culinary use due to its strong flavor profile and chemical composition. The compounds naturally present in French lavender make it a poor choice for most kitchens, often leading to a taste described as medicinal or overly pungent.
Identifying French Lavender
Lavandula stoechas is easily distinguished by its ornamental characteristics. This variety features short, dense flower heads topped with distinctive, petal-like bracts, often called “bunny ears” or “flags.” These colorful bracts, which can be purple, pink, or white, emerge from the top of the dark purple flower spike. The foliage is typically grayish-green and slender. Unlike the long, straight flower stalks of other common lavenders, the stems of L. stoechas are relatively short. This plant is native to the Mediterranean region, thriving in hot, sunny, and dry conditions, making it a popular choice for landscaping.
The Edibility Profile of French Lavender
French lavender is unsuitable for cooking due to the high concentration of camphor in its essential oil. Lavandula stoechas contains significantly higher levels of camphor compared to culinary varieties. Camphor imparts a strong, cooling, and medicinal aroma and flavor. The elevated camphor content results in a taste that is bitter, resinous, or piney when consumed, often overpowering delicate dish flavors. While ingesting small amounts is not acutely toxic, the unpleasant, soapy flavor makes it unpalatable for most culinary applications. This high-camphor profile makes the species better suited for ornamental use or essential oil distillation.
Recommended Lavender for Culinary Use
Home cooks should instead seek out Lavandula angustifolia, commonly known as English lavender. Despite its name, this species is native to the Mediterranean and is the preferred choice for food due to its low camphor content. Its essential oil profile is dominated by the sweeter, more floral compounds linalool and linalyl acetate. This chemical makeup gives English lavender a clean, sweet, and gentle floral flavor that complements both sweet and savory dishes. Popular cultivars within the L. angustifolia species, such as ‘Munstead’ or ‘Hidcote,’ are recommended for kitchen use. Another type, Lavandin (Lavandula x intermedia), is a hybrid higher in camphor than English lavender but still contains less than the French variety. Lavandin is usable but more potent and should be used with greater caution to prevent a soapy taste.
Preparing and Using Edible Lavender
When using culinary lavender, restraint is key, as the flavor can become overwhelming quickly. Only the flower buds, not the leaves or stems, should be used for cooking, as the buds hold the most concentrated desirable flavor. The ideal time to harvest the buds is just before they fully open, when their essential oils are at peak sweetness. Culinary lavender is versatile and can be incorporated into both sweet and savory preparations. A common method is infusing dried buds into granulated sugar for use in baking or sweetening beverages. Lavender pairs well with citrus flavors, honey, and herbs like rosemary and thyme, making it an excellent addition to syrups, baked goods, or spice blends like Herbes de Provence.