Lavender is a globally recognized flowering herb, prized for its distinct fragrance and long history in medicinal and aromatic uses. This plant, a member of the mint family, offers a unique floral and slightly sweet flavor that has become increasingly popular in modern cooking and beverages. Because there are dozens of species and hundreds of varieties, many people assume all lavender is suitable for consumption, but this is not the case. Only specific species possess the desirable flavor profile and chemical composition safe for culinary application. Identifying the right type is paramount to ensure a pleasant taste experience.
Identifying the Safest Culinary Lavender
The most reliable variety for all edible uses is Lavandula angustifolia, commonly known as English Lavender. This species is the gold standard in the kitchen because it offers a delicate, sweet, and purely floral flavor profile without the strong, medicinal undertones found in other types. The agreeable taste of English Lavender is due to its naturally low concentration of camphor, the chemical compound responsible for the sharp, piney aroma.
This species is preferred for both sweet and savory applications, blending well into baked goods, infused sugars, syrups, and herbes de Provence spice blends. Specific cultivars within this species, such as ‘Munstead’ and ‘Hidcote,’ are favored by chefs for their balanced flavor and aromatic qualities. ‘Munstead’ is known for a sweet, well-rounded fragrance, while ‘Hidcote’ features deep purple buds that retain their color well during baking.
The visual characteristics of Lavandula angustifolia often include shorter flower stems and a compact growth habit compared to the larger, more ornamental types. When purchasing lavender for cooking, looking for the botanical name on the label, Lavandula angustifolia, is the most reliable method of ensuring a high-quality, culinary-grade herb. Choosing this species minimizes the risk of introducing a bitter taste.
The Chemical Reason Some Varieties Are Unsuitable
The difference between a delightful floral flavor and an unpleasant, soapy taste is rooted entirely in the plant’s essential oil chemistry. Lavender species that are not recommended for consumption, such as Lavandula stoechas (Spanish Lavender) and many Lavandula x intermedia hybrids (Lavandin), contain significantly higher levels of camphor. Camphor is a terpene that, while responsible for the strong, invigorating scent used in aromatherapy and cleaning products, is highly undesirable in food.
These high-camphor varieties can contain essential oils with camphor levels up to 25%, a concentration that imparts a distinctly bitter, medicinal, or pine-like flavor. Consuming these types often results in a pronounced bitterness. Beyond the unpalatable flavor, ingesting excessive amounts of high-camphor compounds can potentially cause digestive upset.
Lavandin hybrids are primarily cultivated for their high oil yield and long stems, making them excellent for essential oil production and dried bouquets. Although all lavender flowers are technically non-toxic, the intense, resinous flavor of high-camphor varieties is why they are discouraged for culinary use. The low-camphor English Lavender contains a higher ratio of the sweet, soothing compounds linalool and linalyl acetate, which create its desirable flavor.
Safe Harvesting and Preparation for Consumption
Once the correct species, Lavandula angustifolia, has been identified, proper harvesting and preparation are necessary to maximize flavor. The ideal time to harvest the flowers is just as the buds begin to open, but before they are fully bloomed, which is when the essential oil concentration is at its peak. Harvesting during the early morning after the dew has dried, but before the sun is intense, helps to retain the most potent oils.
After cutting the stems, they should be gathered into small bundles and hung upside down in a dark, cool, and well-ventilated space for air drying. This process usually takes one to two weeks, and the stems should be brittle enough to snap when completely dry. For culinary use, only the tiny flower buds should be stripped from the stems, as the leaves and stems can contribute a sharper, more herbaceous flavor.
The dried buds can then be stored in an airtight container away from light and heat to maintain their flavor for up to a year. When cooking, moderation is important, as the flavor of lavender is concentrated. Using the dried buds sparingly, such as infusing them into sugar, honey, or cream, ensures a subtle, pleasant floral note rather than an overpowering taste.