How do you make lavender safe to eat? A culinary guide to preparing the right variety

October 6, 2025 •

5 min read

According to the U.S. FDA, certain varieties of lavender, specifically English lavender (Lavandula angustifolia), are considered Generally Recognized As Safe (GRAS) for use in food when used in small quantities. This means that knowing how do you make lavender safe to eat? starts with selecting the right plant and preparing it correctly to unlock its sweet, floral notes without risk.

Quick Summary

Making lavender safe to eat involves selecting a culinary variety like English lavender, harvesting the buds at the right time, and using proper drying and infusion techniques. Avoiding high-camphor ornamental types and essential oils prevents bitter, soapy flavors and toxicity.

Key Points

Choose Culinary Varieties: To make lavender safe to eat, use only English lavender (Lavandula angustifolia) and its cultivars, avoiding high-camphor varieties like Spanish lavender or lavandin, which taste bitter and soapy.
Avoid Essential Oil Ingestion: Concentrated lavender essential oil is toxic if swallowed and must never be used for cooking or internal consumption.
Harvest at the Right Time: For optimal flavor, harvest lavender buds when they are just beginning to open, typically in the late morning after the dew has dried.
Use Dried Buds for Stronger Flavor: Dried lavender buds have a more concentrated flavor than fresh ones. Dry by hanging bundles upside down in a cool, dark place.
Start with Small Amounts: Lavender has a potent flavor, so use it sparingly in recipes. Add a small quantity initially and increase as desired to avoid overpowering other ingredients.
Infuse Flavors Gently: Infusing methods like simple syrups, honeys, or milk are excellent for extracting a subtle lavender flavor without overwhelming a dish.
Ensure Pesticide-Free Source: If using homegrown lavender, confirm that no pesticides or chemicals have been used on the plant. Culinary-labeled lavender from reputable sources is safest.

Why Culinary Lavender Selection Is Crucial

Not all lavender is created equal, especially when it comes to consumption. The key to making lavender safe and pleasant to eat lies in selecting the right variety. The term “culinary lavender” primarily refers to English lavender (Lavandula angustifolia) and its various cultivars. These species have a lower concentration of camphor, a compound responsible for the strong, bitter, and sometimes medicinal or soapy flavor found in many ornamental varieties. Choosing the wrong type is the most common pitfall for aspiring lavender chefs.

Key Differences in Lavender Varieties

Understanding the contrast between culinary and non-culinary species is essential for safety and flavor. The following table highlights the main differences to help you make an informed choice.


Aspect	Culinary Lavender (Lavandula angustifolia)	Non-Culinary Lavender (e.g., Spanish, Lavandin)
Recommended Use	Cooking, baking, drinks, garnish	Ornamental gardens, sachets, essential oils (topical)
Flavor Profile	Sweet, mild, floral, delicate	Strong, bitter, medicinal, pungent, camphor-heavy
Camphor Content	Naturally low, making it ideal for culinary use	High, which can produce a soapy or unpleasant taste
Common Varieties	'Munstead', 'Hidcote', 'Royal Velvet', 'Folgate'	'Lavandula stoechas', 'Lavandula x intermedia' (Lavandin)

How to Safely Harvest and Prepare Lavender

Once you have confirmed you are using a culinary variety that has not been treated with pesticides, the next steps involve proper harvesting and preparation. This process maximizes flavor and ensures the buds are clean and ready for use.

Harvesting for Optimal Flavor

The timing of your harvest significantly impacts the lavender's flavor and aroma. For the most concentrated flavor, harvest when the buds are just beginning to open, but before they are in full bloom.

Harvest during the late morning, after the dew has evaporated, to prevent mold growth during drying.
Cut the stems with sharp shears, just above the first set of leaves.
For fresh use, gently rinse the buds to remove any dust or debris.
For dried buds, bundle the stems together with a rubber band and hang them upside down in a cool, dark, and well-ventilated area.

Drying and Storing Culinary Lavender

Proper drying and storage preserve the flavor and aroma for future use. The process typically takes one to two weeks, depending on humidity levels.

Air-Drying: Hang small bundles of lavender upside down in a dry, dark place. Drying in the shade prevents the color from fading.
Test for Dryness: The buds are ready when the stems snap rather than bend, indicating they are brittle.
Remove Buds: Once dry, gently roll the bundles between your hands over a bowl to dislodge the buds. Sift to remove any small stem pieces or debris.
Store: Transfer the dried buds to a clean, airtight glass jar. Store in a cool, dark place away from direct sunlight to maintain potency for up to a year.

Techniques for Incorporating Edible Lavender

Using lavender in the kitchen is an art of subtlety; a little goes a long way. The goal is a delicate floral background, not an overwhelming soapy taste. Start with small amounts and adjust to your preference.

Infusions

Infusions are a popular and effective way to introduce lavender's flavor.

Simple Syrup: Create a lavender-infused simple syrup by simmering water, sugar, and culinary lavender buds. Strain the buds out after steeping. Use this syrup in cocktails, lemonade, or iced tea.
Infused Honey: Gently warm honey with lavender buds in a sealed jar. Let it infuse for a week or two before straining. It's delicious on toast, in tea, or drizzled over fruit.
Lavender Sugar: Pulse dried lavender with granulated sugar in a food processor, or simply combine them and let the mixture sit for a few weeks to infuse. Use this floral sugar in baking or to sweeten beverages.

Baking

Lavender adds a unique flavor to baked goods.

Cookies and Shortbread: Finely chop dried lavender buds and add them sparingly to cookie or shortbread dough for a floral aroma.
Cakes and Cupcakes: Infuse milk or cream with lavender before adding it to your batter or frosting. Lemon and lavender are a classic combination.

Savory Dishes

Lavender's ability to cut through rich, fatty flavors makes it a great addition to savory cooking.

Herbes de Provence: Culinary lavender is a key ingredient in this classic French herb blend, perfect for seasoning roasted meats like lamb or chicken.
Lavender Brown Butter: Lightly fry lavender buds in melted butter to tame its edginess before drizzling over roasted vegetables like sweet potatoes or fennel.

Fresh Garnish

Fresh lavender florets can be used sparingly as a beautiful, aromatic garnish on salads, desserts, or cocktails.

Potential Risks and Precautions

While culinary lavender is generally safe in small amounts, it is important to be aware of potential risks and use precautions.

Avoid Essential Oil: Never ingest concentrated lavender essential oil. It is toxic if swallowed and can cause severe gastrointestinal and neurological symptoms. Always use food-grade plant material, not the oil intended for aromatherapy.
Allergic Reactions: Though rare, some individuals may experience allergic reactions, including skin irritation (from topical contact) or mild symptoms like headache, diarrhea, or nausea from consumption.
Medical Considerations: Individuals on sedative medications should use caution, as lavender can have sedative effects and potentially intensify the medication's impact. Pregnant or breastfeeding women and young children should also exercise caution and consult a healthcare provider before use.
Pesticide Use: If you are using homegrown lavender, be certain no pesticides or other chemicals were used on the plant.

Conclusion

Making lavender safe to eat is a straightforward process that begins with one critical step: selecting a true culinary variety, such as English lavender. By avoiding non-culinary, high-camphor species and concentrated essential oils, you can prevent unpleasant flavors and health risks. Harvesting at the right time and using proper preparation techniques like drying and infusion allows you to enjoy the mild, floral notes of this versatile herb. Whether infused into a simple syrup for a refreshing beverage or added sparingly to a baked good or savory rub, culinary lavender can elevate your dishes with its delicate, aromatic character. Remember that when it comes to lavender, moderation is key to a perfectly balanced and delicious result.

More Resources

For more information on the safety of lavender and other herbal products, consult authoritative sources like the National Center for Complementary and Integrative Health (NCCIH). [https://www.nccih.nih.gov/health/lavender]

Frequently Asked Questions

Only culinary varieties, specifically English lavender (Lavandula angustifolia) and its cultivars ('Munstead', 'Hidcote', 'Royal Velvet'), are safe and recommended for cooking due to their lower camphor content.

No, you must never ingest lavender essential oil. It is highly concentrated and toxic if swallowed, potentially causing severe gastrointestinal and neurological symptoms.

Dried lavender buds have a more potent and concentrated flavor. When substituting dried for fresh, use about one-third the amount of dried buds as fresh ones.

To avoid a soapy taste, use only English lavender, as it has a lower camphor content. Also, use the buds very sparingly, as an overpowering amount can cause a soapy flavor even with the right variety.

Yes, if you have positively identified it as a culinary English lavender variety and are certain it has not been treated with any pesticides or other chemicals.

The best way is to create a lavender simple syrup by infusing water and sugar with dried culinary lavender buds. The strained syrup can then be added to lemonade, cocktails, or tea.

The safety of consuming lavender during pregnancy is not well-documented. It is best to avoid it during this time and while breastfeeding, or to consult a healthcare provider first.