Hidcote lavender is a popular garden plant, cherished for its compact size, deep purple-blue blooms, and strong fragrance. Beyond its ornamental value, many wonder about its edibility.
Is Hidcote Lavender Edible?
Hidcote lavender (Lavandula angustifolia ‘Hidcote’) is a cultivar of English lavender, widely recognized as safe for culinary use. This species is favored for consumption due to its low camphor content. Camphor is a compound that can impart a strong, medicinal, or “soapy” taste, undesirable in most culinary applications. The low camphor levels in Hidcote lavender contribute to its sweeter, more floral, and delicate flavor profile, making it suitable for both sweet and savory dishes.
The flowers are the primary edible part, though tender leaves and young stems can be used sparingly. While all lavender varieties are technically edible, English lavender, including Hidcote, is preferred for its pleasant taste. Other types, like Spanish or French lavender, often have a higher camphor content, leading to a more pungent or bitter flavor.
Using Hidcote Lavender in Cooking
Hidcote lavender offers a distinct floral and slightly sweet flavor that can enhance various culinary creations. The flowers, whether fresh or dried, are versatile for use in teas, baked goods, desserts, savory dishes, infusions, and beverages.
When using Hidcote lavender, a “less is more” approach is often best due to its potent flavor. For sweet applications, lavender can flavor sugars, syrups, jams, and ice creams. In savory cooking, it complements meats, especially lamb and chicken, and can be part of herb blends like Herbes de Provence. To harvest, pick the flowers when they show deep color but before they fully open, typically in mid to late summer. For drying, gather bundles of stems and hang them upside down in a cool, dark, and dry place for one to two weeks until brittle.
Essential Safety Precautions
When consuming Hidcote lavender, it is important to ensure the plant has not been treated with pesticides or harmful chemicals. Chemical residues are dangerous if ingested, so use lavender grown specifically for culinary purposes or from a trusted organic source.
Lavender should be consumed in moderation, as large quantities might cause mild side effects like constipation, diarrhea, or headaches in some individuals. Although rare, allergic reactions to lavender can occur, with symptoms ranging from skin irritation to gastrointestinal issues or, in severe cases, anaphylaxis.
It is also crucial to correctly identify the plant, as some ornamental varieties have a less palatable taste or higher camphor content, making food taste “soapy” or medicinal. Concentrated lavender essential oils are generally not safe for internal consumption and should be avoided.