Demystifying Culinary Lavender: The Right Varieties
Not all lavender is created equal for culinary use. The key difference lies in the level of camphor, a compound that gives many ornamental varieties a strong, medicinal, or soapy flavor. To avoid unpleasant results, it's crucial to select and use only culinary-grade lavender, which is low in camphor.
The Best Lavender for Eating
- English Lavender (Lavandula angustifolia): This is the gold standard for cooking. Varieties within this species offer a mild, sweet, and floral flavor profile that is not overpowering. Popular culinary cultivars include:
- 'Munstead': A classic culinary variety known for its slightly stronger, yet pleasant flavor, excellent for baking.
- 'Hidcote': Features a sweet flavor with deep purple flowers.
- 'Royal Velvet': A versatile option with a robust, mint-floral taste and citrus-spice notes, suitable for both sweet and savory applications.
- Lavandin (Lavandula x intermedia): While some cultivars of this hybrid are occasionally used in spice blends, they generally have higher camphor levels and a more pungent flavor. It is often reserved for non-culinary purposes.
What to Avoid When Cooking with Lavender
- Ornamental varieties: Lavandula stoechas (Spanish Lavender) and Lavandula dentata (French Lavender) are typically higher in camphor and have a more intense flavor that can be bitter.
- Pesticide-treated plants: Never use lavender from a floral shop or a garden center unless you can confirm it is organic and grown without pesticides.
- Essential Oils: Lavender essential oil is highly concentrated and can be toxic if ingested in large amounts. Always use food-grade dried buds or infusions for cooking.
Versatile Culinary Applications
Lavender's floral and herbaceous notes make it a versatile ingredient, adding complexity to both sweet and savory dishes. A little goes a long way, and it pairs beautifully with citrus, honey, chocolate, and herbs like rosemary and thyme.
Sweet Dishes and Drinks
- Lavender Simple Syrup: Simmer culinary lavender buds with sugar and water. This syrup can be added to cocktails, lemonade, tea, coffee, or drizzled over desserts.
- Baked Goods: Ground dried lavender buds can be incorporated into shortbread cookies, scones, cakes, and macarons for a unique twist.
- Desserts: Infuse milk or cream with lavender for a delicate flavor in ice cream, panna cotta, or custards.
- Beverages: Dried buds can be steeped in hot water for a soothing herbal tea or used to flavor lemonade.
Savory Fare
- Herbes de Provence: Lavender is a key component of this classic French spice blend, perfect for seasoning grilled chicken, roasted vegetables, and stews.
- Meat Rubs and Marinades: Mix finely ground lavender with garlic, rosemary, and thyme for a flavorful rub on lamb or chicken.
- Infused Oils: Add dried lavender buds to olive oil for a fragrant dressing over salads or roasted vegetables.
- Garnish: Sprinkle fresh or dried buds over salads, cheese boards, or roasted nuts for a floral pop.
Health Benefits of Eating Lavender
While lavender is typically consumed in small amounts for flavor, it also offers some potential wellness benefits.
- Calming and Stress-Relief: Lavender is renowned for its calming properties. Consuming lavender tea or infused foods may promote relaxation and improve mood.
- Digestive Support: Traditionally, lavender has been used to alleviate digestive issues like bloating and indigestion.
- Antioxidant Properties: Like many herbs, lavender contains antioxidants that help combat oxidative stress in the body and may support overall health.
- Trace Nutrients: While not a significant source, culinary lavender contributes small amounts of vitamins and minerals like Vitamin A, calcium, and iron.
Lavender Varieties Comparison
| Lavender Variety | Flavor Profile | Best For |
|---|---|---|
| Lavandula angustifolia (True/English) | Mild, sweet, slightly minty | Cooking, baking, teas, infusions |
| Lavandula x intermedia (Hybrid/Lavandin) | Stronger, more pungent (high camphor) | Savory dishes (used sparingly), essential oils |
| Lavandula stoechas (Spanish) | Fruity, floral, can be bitter | Desserts, syrups, cocktails (less common) |
| Lavandula dentata (French) | Strong, pungent, often medicinal | Ornamental, potpourri (avoid in food) |
Tips for Cooking Successfully with Lavender
- Start with Less: Lavender's flavor is potent, so begin with a small amount (1/4 to 1/2 tsp of dried buds) and increase to taste.
- Infuse for Subtlety: For the most delicate flavor, infuse lavender in liquids like milk, cream, or simple syrup and then strain out the buds before using.
- Grind for Distribution: Using a mortar and pestle or spice grinder to finely crush dried buds helps distribute the flavor evenly in batters and rubs.
- Use Quality Ingredients: Always choose organic, culinary-grade lavender to ensure it is pesticide-free and has the best flavor.
- Don't Boil: When infusing liquids, remove them from the heat before adding lavender. Boiling the herb can cause it to turn bitter.
Conclusion
Culinary lavender, particularly the sweet and low-camphor English variety, is a versatile and aromatic addition to any kitchen. By selecting the right type and using it in moderation, home cooks can unlock a unique floral and herbal flavor that enhances both sweet confections and savory creations. From infusing simple syrups for cocktails and lemonade to creating aromatic rubs for meats, the possibilities are vast. Experiment with pairings like lemon, honey, and rosemary to create sophisticated and delicious dishes that showcase this beautiful, edible flower.
For more detailed information on lavender's potential health impacts, including possible interactions with medications, refer to the resources at WebMD.
