The Distinction: Culinary vs. Ornamental Lavender
Not all lavender is created equal when it comes to the kitchen. The primary difference between a culinary-appropriate lavender and one best left for decoration comes down to a naturally occurring compound called camphor. Camphor is what gives some lavender varieties their strong, pungent, and sometimes medicinal fragrance. While this is prized for aromatherapy and perfumes, it results in a bitter and soapy flavor when used in food. For a pleasant, sweet, and floral flavor in dishes, you must choose a low-camphor variety. The concentration of camphor is the most important factor in determining what lavender is not edible, or at least not palatable.
Ornamental Lavender Varieties to Avoid in Cooking
Several popular ornamental lavender species are not suitable for culinary purposes due to their high camphor content. These should be strictly avoided for any food or drink application.
- Spanish Lavender (Lavandula stoechas): Identified by its distinctive pineapple-shaped flowers with petal-like bracts, Spanish lavender has a very high camphor content. It produces an unpalatably harsh, medicinal, and bitter flavor.
- French Lavender (Lavandula dentata): Characterized by its serrated or toothed leaves, French lavender also contains elevated camphor levels, which makes its flavor too potent and bitter for most cooking.
- Woolly Lavender (Lavandula lanata): This species is identifiable by its soft, woolly, silver-gray leaves. Like other ornamental types, it has a bitter, woody flavor that makes it a poor choice for food.
- Lavandin (Lavandula x intermedia): A common hybrid known for high essential oil yield, lavandin varieties (e.g., 'Grosso') contain significant camphor. Their strong, woody, and herbaceous flavor is often too overpowering and bitter for culinary dishes.
The Correct Choice: English Lavender
For nearly all culinary recipes, the best and safest choice is English lavender (Lavandula angustifolia). This species is naturally low in camphor, resulting in a sweet, floral, and slightly minty flavor that enhances both sweet and savory dishes without tasting like soap. Popular culinary cultivars of English lavender include:
- ‘Munstead’: Known for its sweet flavor and early bloom.
- ‘Hidcote’: Offers a richer, more intense color and flavor profile.
- ‘Royal Velvet’: A popular choice for its robust flavor and deep purple blooms.
Essential Oils and Other Unsafe Forms of Lavender
Beyond the specific species of ornamental plants, there are other forms of lavender that are strictly not for eating. Concentrated lavender essential oil is toxic if swallowed, even in small amounts, and should never be ingested directly. Symptoms can include abdominal pain, vomiting, and confusion. Always use essential oils for external, aromatic, or diluted topical use only. Additionally, any lavender from a florist or garden store that is not explicitly labeled as “culinary grade” should be avoided, as it may have been treated with chemical pesticides that are unsafe for consumption.
Comparison Table: Culinary vs. Non-Culinary Lavender
| Feature | Culinary Lavender (English) | Non-Culinary Lavender (Ornamental) |
|---|---|---|
| Species | Lavandula angustifolia | Lavandula stoechas, Lavandula dentata, L. x intermedia |
| Common Name | English or True Lavender | Spanish, French, or Hybrid Lavender |
| Camphor Content | Low, typically less than 0.5% | High, often 15-25% |
| Flavor Profile | Sweet, delicate, floral with minty notes | Bitter, pungent, medicinal, soapy |
| Best For | Cooking, baking, desserts, teas | Aromatherapy, perfumes, sachets, ornamental use |
| Safety for Ingestion | Safe in culinary amounts when pesticide-free | Not recommended; causes unpleasant flavor |
How to Ensure Your Lavender is Safe to Eat
For anyone looking to cook with lavender, following a few simple steps can help you ensure both the flavor and safety of your dishes:
- Identify the Species: Confirm that you are using English lavender (Lavandula angustifolia). If you have an unlabeled plant, you should not assume it is a culinary variety.
- Verify Growing Conditions: Make sure the lavender was grown without synthetic pesticides or herbicides. If growing your own, use organic methods. Never use lavender from florist bouquets.
- Choose the Right Part: The edible part of the plant is primarily the flower buds. While the leaves and stems are not toxic, they are more bitter and are not used for flavoring dishes.
- Use Moderation: A little lavender goes a long way. The flavor is potent, and using too much will overpower other ingredients and can still taste perfumy.
- Avoid Essential Oils: Do not substitute culinary lavender buds with essential oil in recipes, as ingesting essential oil is toxic.
Conclusion
While the genus Lavandula offers many beautiful and fragrant varieties, not all lavender is edible. The key differentiating factor is the level of camphor, an aromatic compound that can make non-culinary varieties taste bitter and soapy. Spanish, French, and hybrid lavenders are best for ornamental use, while English lavender is the preferred culinary choice for its delicate, low-camphor flavor. By correctly identifying your plant, confirming it was grown without pesticides, and only using the buds in moderation, you can safely enjoy the subtle, floral notes of this versatile herb in your kitchen. Remember to always distinguish between the plant and its concentrated essential oil, which is toxic for ingestion. For further information, the Poison Control website offers resources on the dangers of swallowing essential oils.
