What is Culinary vs. Non-Culinary Lavender?
The primary distinction between culinary and non-culinary lavender lies in its chemical composition, specifically the level of a compound called camphor. Camphor is what gives some lavender a strong, medicinal, and bitter flavor, often described as 'soapy'. English lavender ( Lavandula angustifolia ) varieties are prized for culinary use because they contain low levels of camphor, offering a sweet, floral, and mild flavor. In contrast, other species, particularly the hybrids known as 'lavandins' (Lavandula x intermedia) and Spanish lavender (Lavandula stoechas), have much higher camphor content and are best avoided for cooking.
Beyond the species, the cultivation and processing methods are crucial. Food-grade lavender is grown without synthetic pesticides or chemicals, which may be unsafe for human consumption. Ornamental or craft lavenders may be treated with these substances since they are not intended for food use. When purchasing, look for products that are explicitly labeled as "culinary grade" or "food-grade" from a reputable supplier.
Identifying Your Lavender
If you have lavender growing in your garden and are unsure of its variety, a careful inspection can help you determine its edibility. Follow these steps to make a safe assessment:
- Examine the Plant Type: The most reliable method is knowing your plant's species. The best culinary lavenders are varieties of English lavender (Lavandula angustifolia), such as 'Munstead', 'Hidcote', or 'Royal Velvet'. These plants are typically smaller, around 2-3 feet in height and width, when mature and in full bloom.
- Perform the Smell Test: Crush a flower bud between your fingers and inhale the aroma. Culinary lavender will have a sweet, floral, and sometimes slightly minty scent. If the fragrance is overwhelmingly pungent, medicinal, or resembles pine or eucalyptus, it's likely high in camphor and not a culinary type.
- Conduct a Small Taste Test: If the smell test is promising, taste a single bud. Culinary lavender will taste mild, sweet, and floral, with no bitterness. If you experience a strong, bitter, or soapy flavor, spit it out and do not use the plant for cooking.
- Check the Color and Condition: For dried lavender, look for vibrant blue-purple buds. Grayish or faded purple buds may indicate older, less potent, and potentially bitter-tasting lavender. High-quality culinary lavender should also be free of stems and debris.
Comparing Culinary and Ornamental Lavender
Knowing the differences between culinary and ornamental lavenders is essential for avoiding a bad-tasting or unsafe culinary experience. The table below highlights the key distinctions based on species, flavor, and use.
| Feature | Culinary Lavender (Lavandula angustifolia) | Ornamental Lavender (e.g., Lavandula x intermedia) |
|---|---|---|
| Common Name | English or 'True' Lavender | French, Hybrid, or Lavandin |
| Camphor Content | Low | High |
| Flavor Profile | Sweet, floral, and subtle mint notes | Strong, pungent, medicinal, or soapy |
| Primary Use | Cooking, baking, teas, infusions | Essential oil, fragrance, landscaping |
| Sourcing | Labeled 'food-grade' or 'culinary-grade' | Often untreated, may have pesticides |
| Best Varieties | 'Munstead', 'Hidcote', 'Royal Velvet' | 'Grosso', 'Provence' |
How to Choose and Store Culinary Lavender
For the safest and most delicious results, sourcing culinary lavender from a reliable provider is the best approach. If buying pre-packaged buds, always read the label to confirm it is explicitly marked as "culinary grade" or "food-grade". Buying from a trusted supplier also ensures the lavender has been handled and packaged in a food-safe manner. If you're growing your own, use organic methods to guarantee no harmful pesticides are used.
Proper storage is also key to preserving flavor. To ensure maximum freshness, store dried culinary lavender in an airtight glass container, away from direct sunlight, heat, and moisture. This helps retain the delicate floral compounds and prevents them from degrading into more bitter notes. Properly stored, dried lavender buds should remain potent for 6-8 months.
Conclusion
Confirming your lavender's food-grade status is crucial for both safety and flavor. By identifying the correct species, such as English lavender (Lavandula angustifolia), and performing a simple smell and taste test, you can avoid the high-camphor varieties that lead to a soapy taste. For store-bought options, always trust the 'culinary grade' label from a reputable source. Following these guidelines ensures your culinary creations are safely enhanced with a delicate, floral aroma instead of a medicinal bitterness. For more detailed information on varieties and pairings, this resource from HBNO Bulk offers excellent insight into using food-grade lavender.
