The Crucial Difference: Culinary vs. Ornamental
Not all lavender is created equal when it comes to the kitchen. While most lavender flowers are not toxic, their flavor profile varies drastically between species. The key difference lies in the concentration of camphor, a pungent, aromatic compound. Culinary lavender, primarily from the species Lavandula angustifolia (English Lavender), is naturally low in camphor, which results in a mild, sweet, and floral flavor.
Ornamental varieties, such as Lavandins (Lavandula x intermedia), French Lavender (Lavandula dentata), and Spanish Lavender (Lavandula stoechas), are cultivated for their potent fragrance and large blooms, not their taste. Their high camphor content makes them taste bitter and soapy when cooked with, an experience that can easily ruin a dish. For instance, a hybrid lavandin like 'Grosso' is excellent for sachets but terrible for baking due to its strong, pine-like taste.
Identifying and Sourcing Culinary Lavender
The best and safest choice for cooking is always a certified culinary-grade product, whether you are buying fresh or dried. When you purchase lavender specifically labeled as 'culinary,' you can be confident that it is a safe species and has been grown without harmful pesticides. For home gardeners, identifying the correct species is key. The easiest rule of thumb is to stick with English Lavender (Lavandula angustifolia).
Popular English Lavender Cultivars for Cooking
- Munstead: A classic choice with a slightly stronger floral flavor, perfect for baking.
- Hidcote: Features deep purple flowers and a sweeter flavor, ideal for infusions and sugars.
- Royal Velvet: Valued for both its robust flavor and its dark purple buds that hold their color well in baked goods.
- Folgate: Another excellent option known for its sweet taste.
Beyond Just Taste: The Risks of Non-Culinary Lavender
In addition to an unpleasant taste, using the wrong type of lavender can pose other risks:
- Pesticide Contamination: Lavender not intended for consumption, such as garden or floral varieties, may have been treated with pesticides that are not food-safe.
- Essential Oil Dangers: Concentrated lavender essential oil is not safe for ingestion and can be toxic if swallowed. It should only be used topically or for aromatherapy, never added to food.
- High Camphor Content: Certain varieties contain high levels of camphor, which can lead to digestive discomfort or other adverse effects when consumed, especially in large amounts.
Cooking Techniques with Edible Lavender
Proper technique is crucial for incorporating lavender's delicate flavor without it becoming overpowering. A common mistake is using too much; a little goes a long way. When using dried lavender, remember it is more potent than fresh. Fresh lavender can be used as a garnish or in infusions, while dried buds are excellent for baking and making syrups. To use, gently rub the dried buds to release their aroma before adding to your recipe. For liquid applications, like syrups or teas, infusing is the best method. Simply steep the lavender buds in a warm liquid and then strain them out to prevent bitterness from over-steeping.
Comparison of Culinary and Non-Culinary Lavender
| Feature | Culinary Lavender (L. angustifolia) | Non-Culinary Lavender (L. x intermedia, L. stoechas, etc.) |
|---|---|---|
| Camphor Content | Low | High |
| Flavor Profile | Sweet, mild, floral, slightly minty | Bitter, soapy, medicinal, or woody |
| Primary Use | Cooking, baking, teas, infusions | Aromatherapy, perfumes, sachets, ornamental gardens |
| Growth Habit | Generally smaller plant with shorter stems | Often larger plant with longer stems |
| Key Cultivars | Munstead, Hidcote, Royal Velvet | Grosso, Provence, Spanish |
| Safety Check | Ensure it is labeled 'culinary grade' or grown without pesticides | Avoid for consumption, may contain unsafe pesticides |
Conclusion
In short, while not just any lavender can be used for food, specific culinary varieties offer a delightful and unique flavor when used correctly. The key to success is identifying English Lavender (Lavandula angustifolia), sourcing a pesticide-free product, and using it sparingly to complement, not dominate, your dish. By following these guidelines, you can safely explore the sweet and savory possibilities of cooking with this fragrant herb.
Important note: If you are taking any medications or have health concerns, consult a healthcare provider before using lavender, as it can interact with sedatives. For more safety information, please refer to the National Center for Complementary and Integrative Health NCCIH on Lavender Safety.
Culinary Applications
- Baked Goods: Infuse sugar with dried lavender buds for a floral flavor in cookies, shortbread, and cakes.
- Beverages: Create a lavender simple syrup for cocktails, lemonades, and lattes.
- Infusions: Steep buds in milk or cream for ice cream, custards, and whipped cream.
- Savory Dishes: Add a pinch of dried lavender to a meat rub or incorporate it into a savory seasoning blend like Herbes de Provence.
- Desserts: Use fresh buds as a delicate garnish on cakes, fruit salads, or chocolates.
Harvesting Your Own Culinary Lavender
For the best flavor, harvest the flower buds right as they begin to open. Do this in the late morning after the dew has evaporated. Remove the buds from the stems, which can be bitter, and either use them fresh or dry them for later use. To dry, hang bunches upside down in a cool, dark, and dry place. Once dried, store the buds in an airtight container away from direct light to preserve their color and flavor for up to a year.
The Difference in Taste Profile
Culinary lavender adds a sophisticated and subtle floral note that can elevate both sweet and savory dishes. It pairs exceptionally well with honey, lemon, vanilla, and chocolate in desserts. In savory applications, it complements robust and fatty meats like lamb or fatty fish, cutting through their richness. The key is balance—the flavor should be a whisper, not a shout. Overuse leads to that unpleasant, soapy taste that can turn people off from cooking with lavender entirely.
The Role of Linalool
English lavender (L. angustifolia) is rich in compounds like linalool and linalyl acetate, which are responsible for its appealing, sweet fragrance and flavor. These compounds are present in high concentrations, but because the camphor content is low, they are not masked by a harsh medicinal or bitter taste. This is the scientific reason why English lavender provides a superior culinary experience compared to other species.
How to Avoid Unpleasant Surprises
When buying or harvesting lavender for food, always perform a 'smell test.' A culinary-grade batch should have a sweet, floral, and slightly minty aroma. If it smells strongly of pine or eucalyptus, it is likely a high-camphor, non-culinary variety and should be avoided for cooking. This simple step can save your recipe from an unpleasant, soapy fate. When in doubt, always err on the side of caution and purchase from a reputable, food-safe supplier.
