What Part of French Lavender Is Edible? Understanding Culinary Varieties

December 27, 2025 •

4 min read

While all lavender is technically edible, not all varieties are palatable for cooking due to flavor differences. This guide explains what part of French lavender is edible and why it is not typically the preferred culinary choice, contrasting its strong flavor with that of milder English varieties.

Quick Summary

French lavender buds and young leaves are edible but contain high camphor, giving them an unpleasant taste. The milder, sweeter English lavender is the culinary standard.

Key Points

French Lavender's Flavor: French lavender (often L. dentata or L. x intermedia) is high in camphor, which gives it a pungent, medicinal, and bitter taste.
English Lavender is Preferred: English lavender (L. angustifolia) is the culinary standard due to its sweeter, less overpowering flavor profile.
Edible Parts: Technically, the flower buds and young leaves of French lavender are edible, but their intense flavor is often unpleasant in food.
Use Very Sparingly: If using French lavender, use it in extremely small amounts and preferably infused, to avoid a soapy or overwhelming floral taste.
Limited Culinary Use: The intense flavor of French lavender is better suited for aromatic purposes like potpourri, rather than most direct food applications.
Infusion is Safer: Infusing the flavor into a liquid or sugar and then straining the solids is a recommended method for a subtler taste from French lavender.
Harvest and Preparation: Harvest buds when just opening and ensure they are pesticide-free for any culinary use, regardless of variety.

Understanding the Lavender Family

Lavender belongs to the genus Lavandula, a member of the mint family, and comprises over 40 species and hundreds of cultivars. These varieties have distinct aromas and flavors, making the choice of species crucial for culinary applications. The difference between aromatic lavender used in cosmetics and culinary lavender intended for cooking lies primarily in its chemical composition, specifically the level of camphor. Camphor is a compound that provides that strong, pungent, medicinal smell and taste often associated with ornamental or aromatic lavender.

French vs. English Lavender: The Culinary Distinction

The common distinction between “French” and “English” lavender is vital for cooking. English lavender (Lavandula angustifolia) has a low camphor content, resulting in a sweet, floral, and subtle flavor that is highly prized in baking and infusions. In contrast, French lavender (Lavandula dentata or Lavandula x intermedia) has a significantly higher camphor content. While not toxic, this makes its flavor profile bitter, strong, and potentially unpalatable in most dishes. Many culinary experts advise against using French lavender for cooking precisely for this reason.

French and English Lavender: A Comparison for Culinary Use


Feature	French Lavender (L. dentata/x intermedia)	English Lavender (L. angustifolia)
Camphor Level	High	Low
Flavor Profile	Pungent, bitter, medicinal, can taste soapy	Sweet, floral, subtle, slightly citrusy
Best Culinary Use	Limited; mostly for infusions where solids are strained	Versatile; ideal for baking, desserts, teas, and syrups
Aroma	Strong, robust, aromatic	Mild, sweet, refined
Recommended Cooking	Not generally recommended; use extreme moderation	Highly recommended as the culinary standard
Best For	Dried bundles, essential oils, potpourri	Culinary dishes, teas, garnish

Edible Parts of French Lavender (and Why Caution is Advised)

Though it's not the ideal culinary choice, certain parts of French lavender are technically edible. The most commonly used parts are the flower buds and young leaves.

Flower Buds: The small, purple buds contain the strongest flavor compounds. When used fresh, the buds can offer a decorative element, but when dried, their flavor becomes more concentrated and potent. This increased intensity often leads to a bitter, soapy taste if too many are used, especially with French varieties.
Young Leaves: The leaves can also be consumed, particularly the newer, more tender ones. Some chefs suggest using them as a substitute for rosemary, but again, due to the high camphor content, they must be used very sparingly to avoid overpowering the dish. Woody stems should be avoided entirely.

Using French Lavender in the Kitchen (with extreme moderation)

If you have French lavender and are determined to use it in your cooking, the key is extreme moderation and specific preparation techniques. Infusion is often the safest and most effective method, as it allows you to control the intensity of the flavor while straining out the bitter solids.

Creating Herbes de Provence

French lavender can be used in the classic Southern French herb blend, Herbes de Provence. Its pungent nature can add a unique character, but it must be balanced with milder herbs. A traditional blend includes thyme, rosemary, marjoram, savory, and sometimes lavender. The strong flavor of French lavender works best when paired with rich, fatty foods like roasted meats or chicken, which can help cut through its intensity.

Making Infused Sugar

One of the best ways to get a subtle floral hint from lavender without overwhelming a recipe is to make infused sugar.

Here's how:

Start with very clean, dry buds. Ensure your lavender is pesticide-free, especially if you harvested it from your garden.
Combine the ingredients. Place one cup of sugar in an airtight jar with a small amount of French lavender buds (start with just one teaspoon).
Allow infusion. Seal the jar tightly and store it in a cool, dark place for at least two weeks. Gently shake the jar every few days to redistribute the flavor.
Strain and use. After the desired infusion time, strain the sugar to remove the lavender buds. This flavored sugar can then be used in baking or beverages.

Harvesting and Preparation Tips

To maximize the flavor of any culinary lavender, proper harvesting and preparation are essential. For French lavender, these steps are particularly important to manage its strong taste.

Harvest at the right time: Cut flower stems when the buds are just beginning to open, typically in mid to late summer. This is when the essential oils are most concentrated.
Dry properly: Bundle several stems together and hang them upside down in a cool, dark place. Once dried, gently rub the buds off the stems.
Use sparingly: A little goes a very long way, especially with French varieties. Start with a quarter to half a teaspoon of dried buds per recipe and taste as you go.
Avoid essential oil: Do not use lavender essential oil in cooking unless it is specifically labeled as food-grade and you understand proper, very minute measurements.
Balance with other flavors: The strong floral notes of lavender pair well with citrus (lemon, orange), berries, and honey.

Conclusion: Stick to Culinary Varieties

In summary, while the flower buds and young leaves of French lavender are technically edible, its high camphor content makes it a risky choice for most culinary applications. The pungent, bitter taste often overpowers dishes, unlike the sweet, floral notes of English lavender. For the best results in cooking, baking, and infusions, use English lavender or other designated culinary varieties. If you must use French lavender, do so with extreme caution and in very small quantities, perhaps through infusion, to avoid an unpleasant, soapy flavor. For gardeners, ensuring that any lavender intended for consumption is grown organically and free from pesticides is also critical for food safety. This practice is key to a delicious and safe culinary experience with this versatile herb. For more detailed information on cooking with English lavender, consult a reliable resource like Bon Appétit.

Frequently Asked Questions

No, while most lavender is not toxic to humans, not all varieties are suitable for cooking. French lavender, for example, is generally not recommended due to its high camphor content, which results in a strong, bitter, or medicinal taste.

Lavender can taste soapy or bitter if you use the wrong type or too much. Varieties with high camphor, like French lavender, are more prone to this. Stick to culinary-grade English lavender and use it sparingly to avoid an unpleasant flavor.

While the buds and leaves are technically edible, it's not recommended for most dishes due to the flavor profile. If you do, ensure it was grown without pesticides and use it in very small, measured amounts, preferably in an infusion.

The best type is English lavender (Lavandula angustifolia). Varieties like 'Munstead' or 'Hidcote' are highly favored for their sweet, mild, and less camphorous flavor, making them ideal for a wide range of recipes.

Yes, lavender leaves are edible, but they can have a more potent flavor than the flowers. Similar to rosemary, they can be used in savory dishes, but you must use them very sparingly, especially with French varieties, to prevent an overpowering taste.

To get a subtle flavor, try infusion methods. You can make a lavender simple syrup or infused sugar by steeping the buds and then straining them out before adding to your recipe. This prevents the bitter compounds from entering the final dish.

When included in Herbes de Provence, French lavender is used in small, balanced amounts alongside other herbs like savory, thyme, and rosemary. In this context, its strong flavor is meant to complement the other herbs rather than dominate, especially when paired with fatty meats.