Can Humans Consume Lavender Safely? Your Culinary Guide

January 2, 2026 •

4 min read

According to the National Center for Complementary and Integrative Health, it is likely safe to consume lavender in the small amounts typically used in foods. So, can humans consume lavender? The key to enjoying this versatile herb safely is to understand the crucial difference between culinary and ornamental varieties.

Quick Summary

Yes, humans can safely eat specific types of lavender, primarily English lavender, when used in moderation for culinary purposes. It is vital to avoid ingesting concentrated essential oils or high-camphor ornamental varieties to prevent adverse effects.

Key Points

Culinary vs. Ornamental: Use specific culinary varieties like English lavender (Lavandula angustifolia) for food and avoid high-camphor ornamental types to prevent unpleasant, medicinal flavors.
Essential Oil is Toxic: Never ingest concentrated lavender essential oil, as it is toxic and can cause severe side effects.
A Little Goes a Long Way: Lavender has a potent flavor, so use it sparingly to avoid overpowering a dish and creating a soapy taste.
Infusion is Best: For optimal flavor, infuse lavender buds into liquids like sugar, honey, or cream, and remember to strain them out before consumption.
Potential Health Benefits: Consuming small amounts of culinary lavender may offer calming effects, antioxidants, and digestive support.
Check for Interactions: Consult a doctor if you are pregnant, breastfeeding, or taking sedatives, as lavender can have mild interactions or affect sensitive groups.

Understanding Culinary vs. Ornamental Lavender

Not all lavender is created equal, and knowing the distinction is the first step toward safe consumption. The genus Lavandula contains many species, but only a select few are suitable for food. The flavor profile is determined largely by the plant's camphor content—a naturally occurring compound that, while harmless in small amounts, can taste medicinal or soapy when concentrated. Varieties grown for their potent fragrance or ornamental value, such as Spanish lavender (Lavandula stoechas) and certain French lavenders (Lavandula dentata), have high camphor levels and are best avoided in the kitchen. Culinary lavender, on the other hand, is bred for its sweet, floral notes and is low in camphor.

Safe Lavender Varieties for Cooking

The gold standard for edible lavender is English lavender (Lavandula angustifolia). Despite its name, this species is native to the Mediterranean region and is prized for its balanced floral, slightly sweet, and minty flavor.

Popular English lavender cultivars for culinary use include:

'Munstead': A popular and robust-flavored variety, excellent for baking.
'Hidcote': Offers dark purple flowers and a very sweet taste.
'Royal Velvet': Features deep purple flowers and a strong, robust flavor.
'Folgate': Another solid choice for culinary applications.

Tips for Using Lavender in the Kitchen

Proper preparation is key to a successful lavender dish that delights the senses rather than overpowering them. A little goes a long way, and precision is paramount to avoid the dreaded "soapy" flavor.

Best Practices for Culinary Lavender:

Use Sparingly: Begin with a small amount, typically 1/4 to 1/2 teaspoon of dried buds per recipe, and adjust to taste.
Grind or Infuse: Finely grind dried buds to release flavor evenly, or infuse fresh or dried flowers into liquids like simple syrup, honey, or cream before straining them out.
Balance Flavors: Lavender pairs wonderfully with bright, acidic flavors like lemon and complementary herbs such as rosemary and thyme.
Avoid Boiling: When infusing in liquids, avoid bringing the lavender to a rapid boil, which can extract bitter compounds. Instead, steep in hot but not boiling water.
Store Properly: Keep dried culinary lavender buds in an airtight container away from light and heat to preserve their aroma and potency.

Potential Health Benefits of Culinary Lavender

Beyond its unique flavor, consuming small quantities of lavender has been linked to several potential health benefits, often attributed to its calming properties.

Possible Benefits:

Calming Effects: Compounds like linalool and linalyl acetate are associated with lavender's ability to promote relaxation and reduce anxiety and stress.
Antioxidant Properties: Lavender is a source of antioxidants that help combat oxidative stress and inflammation in the body.
Digestive Support: Traditionally, lavender has been used to alleviate digestive issues such as bloating and gas.

Risks and Side Effects of Consuming Lavender

While culinary lavender is generally safe in small amounts, it's crucial to be aware of the risks, especially concerning essential oils and certain user groups. Ingesting concentrated essential oils can be toxic, leading to severe gastrointestinal issues and central nervous system effects. Furthermore, lavender can interact with sedative medications, potentially causing excessive drowsiness. Pregnant or breastfeeding individuals should consult a doctor before consumption, as research is limited. Possible mild side effects from oral intake may include headache, constipation, or upset stomach.

Comparison of Lavender Varieties


Feature	Culinary Lavender (Lavandula angustifolia)	Ornamental Lavender (e.g., Lavandula stoechas)
Edibility	Safe for consumption in culinary amounts.	Not recommended for consumption due to high camphor content.
Flavor Profile	Sweet, floral, and slightly minty, with low camphor.	Pungent, medicinal, or bitter due to high camphor.
Best Uses	Cooking, baking, teas, infusions, and flavorings.	Aromatherapy, potpourri, decoration, and landscaping.
Appearance	Deeper purple buds on longer stems.	Often has a greyish-purple color and different flower shapes.

Versatile Culinary Applications

Once you have the right culinary variety, a world of flavorful possibilities awaits. From sweet to savory, lavender can add an elegant touch to your creations.

Popular ways to use culinary lavender:

Lavender Simple Syrup: Infuse dried buds with sugar and water for a syrup perfect for lemonades, iced teas, or cocktails.
Baked Goods: Add ground lavender to shortbread cookies, scones, cakes, or muffins for a delicate floral note.
Infused Honey: Gently warm honey with lavender buds to create a fragrant drizzle for toast, yogurt, or tea.
Savory Rubs: Combine with herbs like rosemary, thyme, and garlic to create a rub for roasted lamb, chicken, or vegetables.
Infused Salt or Sugar: Grind buds with sea salt or sugar for a unique finishing seasoning for cheeses, desserts, or meats.
Herbal Tea: Steep dried buds in hot water for a soothing and calming tea.

For more detailed information on lavender and its medicinal uses, refer to the National Center for Complementary and Integrative Health.

Conclusion

While the answer to "can humans consume lavender?" is a resounding yes, it is a qualified one. Safe enjoyment hinges on using the correct, low-camphor culinary varieties, practicing moderation, and never ingesting concentrated essential oils. By distinguishing between ornamental and food-grade lavender and following proper preparation techniques, you can confidently and safely add this fragrant herb to your culinary repertoire, enhancing both sweet and savory dishes with its unique and delicate floral flavor.

Frequently Asked Questions

English lavender (Lavandula angustifolia) is the safest and most recommended variety for cooking. Cultivars like 'Munstead' and 'Hidcote' are excellent culinary choices due to their sweet, low-camphor flavor.

You can eat lavender from your garden only if you are certain it is a culinary variety, such as English lavender, and has not been treated with any pesticides or chemicals unsafe for consumption.

No, it is not safe to drink lavender essential oil. Essential oils are highly concentrated and can be toxic if ingested, potentially causing severe gastrointestinal, neurologic, and respiratory symptoms.

To prevent a soapy taste, use only culinary-grade lavender, use a very small amount (less is more), and pair it with balancing flavors like lemon or honey. Avoid high-camphor ornamental varieties.

Culinary lavender is commonly used to make simple syrups for beverages, infuse honey or sugar, and add a floral note to baked goods like shortbread. It can also be added to savory dishes like roasted meats.

While typically mild, some people may experience side effects such as headaches, constipation, or upset stomach from consuming lavender, particularly from oral supplements. Essential oil ingestion is significantly more dangerous.

Dried lavender has a more concentrated flavor than fresh lavender. As a rule of thumb, use about one-third the amount of dried buds compared to fresh. It is often recommended to use dried for infusions and fresh for garnishing.