The Critical Distinction: Culinary vs. Ornamental Lavender
While all lavender plants belong to the same genus, Lavandula, they are not created equal when it comes to the dinner table. The primary difference is the concentration of certain chemical compounds, most notably camphor. Ornamental lavenders are bred for their strong fragrance and visual appeal, often containing high levels of camphor that result in a bitter, medicinal, or soapy flavor when ingested. Culinary lavender, on the other hand, is cultivated specifically for a milder, sweeter floral flavor that enhances food without overpowering it.
Why Camphor Content Matters
Camphor is a volatile, waxy substance with a pungent odor. In high concentrations, it is responsible for the overpowering, perfumy, and unpleasant taste found in many ornamental lavender varieties. In addition to the poor flavor, ingesting large amounts of camphor is not advised. The varieties best suited for culinary use, like English lavender, have naturally low levels of this compound, resulting in a palatable and subtle floral note.
Identifying Safe, Edible Lavender Varieties
Your best bet for culinary use is always English lavender, a species known for its sweet, floral, and low-camphor profile. When shopping or growing, look for these specific culinary varieties:
- Lavandula angustifolia (English Lavender): The gold standard for cooking. Popular cultivars include 'Munstead', 'Hidcote', and 'Royal Velvet'.
- Lavandula x intermedia ('Provence' cultivar): A hybrid sometimes referred to as 'French lavender,' this variety is typically higher in camphor. However, the 'Provence' cultivar is known for having a reasonably low camphor level and is occasionally used in spice blends like herbes de Provence.
Lavender Varieties to Avoid for Consumption
Using the wrong type of lavender is the fastest way to ruin a recipe with an unpleasant, soapy flavor. The following species and their cultivars are best avoided for culinary purposes:
- Lavandula stoechas (Spanish Lavender): This species is high in camphor and not recommended for ingestion. It is primarily ornamental.
- Lavandula dentata (French Lavender): This variety also contains high camphor levels, giving it a strong, pungent flavor unsuitable for most food.
- Ornamental Plants from Nurseries: Unless specifically labeled as "culinary," decorative lavender purchased from a nursery should be avoided for cooking. These plants may have been treated with pesticides or fertilizers that are not safe for human consumption.
Concentrated Lavender Oil: A Major Safety Warning
An essential distinction must be made between culinary lavender buds and concentrated essential oils. Lavender essential oil is highly potent and toxic if swallowed. It is intended for aromatherapy or external use only and can cause severe side effects if ingested, including digestive upset, neurological symptoms, and breathing difficulties. Never use essential oil as a substitute for culinary lavender buds in food or drink recipes.
How to Safely Prepare and Use Culinary Lavender
To get the best results from your edible lavender, follow these simple steps:
- Harvesting: Pick the flower buds just as they are opening to capture their peak flavor. If using your own plant, ensure it is an edible variety and has not been sprayed with chemicals.
- Drying: You can use fresh buds, but dried buds offer a more concentrated flavor. Hang small bunches upside down in a cool, dark place with good air circulation for 1-2 weeks. Once crisp, rub the buds off the stems and store them in an airtight container.
- Using Sparingly: Remember that a little goes a long way. Start with a small amount—typically 1/4 to 1/2 teaspoon of dried buds per recipe—and adjust to taste. Overusing lavender can lead to a perfume-like or bitter taste.
- Preparation Methods:
- Teas: Steep dried buds in hot water for 5-10 minutes.
- Syrups and Infusions: Infuse honey, sugar, or simple syrup for cocktails and desserts.
- Baking: Incorporate finely ground buds into sugars for baked goods like shortbread or scones.
- Savory Dishes: Use as part of a rub for roasted meats, or pair with herbs like rosemary and thyme.
Culinary vs. Ornamental Lavender Comparison Table
| Feature | Culinary Lavender (L. angustifolia) | Ornamental Lavender (e.g., L. stoechas) |
|---|---|---|
| Primary Use | Food, tea, infusions | Landscaping, fragrance products |
| Camphor Content | Low, resulting in a sweet, pleasant flavor | High, leading to a bitter, soapy taste |
| Key Flavor Profile | Floral, subtle, slightly minty | Strong, pungent, perfumy |
| Cultivation | Grown without pesticides specifically for consumption | May be treated with non-food-safe chemicals |
| Consumption Safety | Safe in moderation | Avoid ingestion |
Conclusion
In conclusion, the answer to the question "Can you consume any lavender?" is a definitive no. While culinary varieties like English lavender can be a safe and flavorful addition to your kitchen, others contain high levels of camphor that are best avoided. Crucially, concentrated lavender essential oil should never be consumed. By understanding the difference between ornamental and edible species and sourcing your lavender from a reputable culinary provider, you can safely explore the delicious, subtle flavor this versatile herb has to offer. For more information on plants toxic to pets, you can consult the ASPCA.
Potential Side Effects and Safety Reminders
- Moderation is key: Like any herb, consuming excessive amounts of culinary lavender can cause mild side effects like digestive upset or headaches.
- Watch for sensitivities: Some people may have allergies or sensitivities. Discontinue use if you experience an adverse reaction.
- Consult a doctor: Pregnant or breastfeeding women should consult a healthcare provider before ingesting lavender.
Flavor Pairings for Culinary Lavender
- Sweet: Honey, citrus (lemon is a classic), chocolate, berries.
- Savory: Rosemary, thyme, oregano, poultry, lamb.
Storage for Dried Lavender
Store your dried lavender buds in an airtight container in a cool, dark place away from light and moisture to preserve their flavor and aroma for up to a year.
