The Hidden Dangers in Ornamental Lavender
Many people are surprised to learn that the beautiful lavender sprigs found in craft stores, home decor, or even some garden centers are not meant for consumption. These non-culinary varieties, such as Spanish Lavender (Lavandula stoechas) and French Lavender (Lavandula dentata), are often high in a compound called camphor. Camphor creates a potent, medicinal aroma perfect for potpourri or essential oils, but when used in food, it imparts an unpleasantly bitter, perfumey, or soapy taste.
Beyond just bad flavor, a more significant safety concern is the use of chemical treatments. Ornamental lavender is frequently grown with pesticides, fungicides, and other chemicals that are not approved for human consumption. These substances are not typically washed off or removed before packaging for decorative purposes. Ingesting these chemicals, even in small amounts over time, can pose serious health risks. A quick sniff of decorative dried lavender will often reveal a pungent, almost chemical-like smell, a clear indicator that it isn't meant for your kitchen.
The Gold Standard: Culinary-Grade English Lavender
The safe, delicious alternative is culinary-grade English lavender, specifically from the species Lavandula angustifolia. This type has been cultivated for its mild, sweet, and floral flavor profile and low camphor content. Reputable growers follow strict food-safe regulations, ensuring their products are grown organically or with only approved food-grade treatments. You can find this quality lavender at specialty spice shops, organic markets, or directly from lavender farms. When purchasing, look for clear labeling that explicitly states "culinary grade" or "food safe".
Culinary vs. Ornamental Lavender: A Comparison
| Feature | Culinary Lavender (Lavandula angustifolia) | Ornamental Lavender (e.g., L. stoechas, L. dentata) |
|---|---|---|
| Flavor Profile | Mild, sweet, floral, and slightly citrusy notes | Strong, bitter, camphorous, and often described as medicinal or soapy |
| Recommended Use | Baking, teas, syrups, savory dishes, and gourmet cooking | Crafting, potpourri, decoration, essential oils (non-ingestible) |
| Chemical Treatment | Grown organically or with food-safe pesticides; rigorously tested | May contain pesticides, fungicides, or other chemicals not safe for ingestion |
| Appearance | Tightly bunched, small, vibrant blue-purple buds. Less stem and leaf material. | Can have larger, showier flowers and gray-green foliage. Color may be less vibrant. |
| Scent | Pleasantly sweet and floral, not overwhelmingly perfumey or sharp. | Pungent, sharp, medicinal, and overpowering due to high camphor levels. |
Best Culinary Varieties
Within the Lavandula angustifolia species, certain cultivars are especially prized for their flavor. Popular choices for cooking include:
- 'Munstead': A popular and versatile choice known for its sweet, balanced fragrance.
- 'Hidcote': Features deep purple buds and a robust, floral aroma that holds up well in baking.
- 'Royal Velvet': Prized for its dark color and smooth, gentle floral taste.
Harvesting and Drying Your Own Culinary Lavender
For those who grow their own, careful harvesting and drying ensure the best culinary results.
- When to Harvest: Cut flower stalks when the buds are just beginning to open, but before they fully bloom. This is when the flavor and aroma are at their peak. It's best to do this in the late morning after the dew has evaporated.
- How to Dry: Gather small bunches of stalks and tie them with a rubber band. Hang them upside down in a cool, dark, well-ventilated area, away from direct sunlight, for one to two weeks. Once brittle, you can strip the buds from the stems. Alternatively, a food dehydrator or oven on the lowest setting can speed up the process.
- Storage: Store dried buds in an airtight glass jar in a cool, dark place. Use within a year for optimal flavor.
Common Culinary Uses and Tips
Using culinary lavender in food can add a uniquely sophisticated floral note, but a little goes a long way. The potent flavor can easily overwhelm a dish, so start with small amounts and adjust to taste.
- Baking: Infuse sugar with dried lavender buds to use in cookies, cakes, or shortbread. Use sparingly to avoid a soapy taste.
- Infusions: Create a simple syrup for cocktails or lemonade by simmering water, sugar, and culinary lavender buds. For a soothing tea, steep a small amount of buds in hot water.
- Savory Dishes: Culinary lavender is a traditional component of the French herbes de Provence. It pairs beautifully with roasted chicken, lamb, or vegetables.
- Desserts: Add finely ground lavender buds to whipping cream, custards, or ice cream for an aromatic dessert.
For those interested in exploring the health benefits and culinary versatility of lavender, resources such as Gardenia.net's Culinary Lavender Guide offer excellent information and tips.
Conclusion: Prioritize Safety and Flavor
The simple answer to whether all dried lavender is food safe is a definitive no. While the entire genus is generally not toxic, ornamental and craft varieties carry the risk of pesticide contamination and will impart a bitter, unpalatable flavor. For safe and delicious results in the kitchen, always seek out food-grade, culinary English lavender (Lavandula angustifolia) from a reputable source. By understanding the critical distinction between culinary and decorative varieties, you can ensure both your meals and your health are protected.
