Understanding the Culinary Lavender Distinction
Not all lavender is created equal when it comes to food. The primary difference between culinary and ornamental varieties lies in their chemical composition, specifically the presence of a compound called camphor. While camphor contributes to the potent, medicinal aroma of many lavender species, it imparts a bitter, perfumy, or soapy taste to food. Culinary-grade lavender, by contrast, has a much lower camphor content, resulting in a sweeter, more pleasant floral flavor. Therefore, a crucial first step for any cook is to correctly identify the species. Using an unlabeled or incorrect variety can lead to a very disappointing, inedible result.
Which Lavender Is Edible for Humans?
The overwhelming consensus among culinary experts is that English lavender (Lavandula angustifolia) is the best and safest choice for cooking. This species is favored for its balanced floral and herbal notes and naturally low camphor levels. Several cultivars within this species are popular with home cooks and professional chefs alike:
- Munstead: One of the most popular culinary varieties, known for its well-balanced, sweet flavor.
- Hidcote: Features darker purple flowers and a richly sweet, fruity flavor profile.
- Royal Velvet: Prized for its robust flavor and deep purple color, which holds well when dried.
- Folgate: A good general-purpose culinary lavender with a fine, sweet floral taste.
Other Potentially Edible Types
Some sources also mention that Lavandins (Lavandula x intermedia), a hybrid of English and spike lavender, can be used sparingly. However, their camphor levels are typically higher, and they can produce a pungent or resinous flavor, so they are not as widely recommended for delicate recipes. The 'Grosso' and 'Provence' cultivars are sometimes used in herb blends like herbes de Provence, but they must be used judiciously to avoid overpowering other flavors.
Which Lavender Is Not Edible?
It is crucial to avoid varieties with high camphor content, as they will taste medicinal or soapy. These include:
- Spanish Lavender (Lavandula stoechas): Known for its distinctive pineapple-like bracts, this variety has a high camphor content and a bitter flavor.
- French Lavender (Lavandula dentata): Another ornamental species with a more intense, pungent flavor that is generally not recommended for culinary purposes.
- Spike Lavender (Lavandula latifolia): The camphor content is too high for pleasant culinary use.
Comparison of Culinary vs. Non-Culinary Lavender
| Feature | Culinary Lavender (L. angustifolia) | Non-Culinary Lavender (L. stoechas, L. dentata) |
|---|---|---|
| Camphor Level | Very low | High |
| Flavor Profile | Sweet, delicate, floral, with subtle herbal notes | Strong, bitter, medicinal, sometimes pungent |
| Typical Use | Desserts, beverages, savory dishes, herb blends | Landscaping, aromatherapy, essential oils |
| Pesticide-Free | Essential for safe consumption | Not required, often treated with chemicals |
Harvesting, Processing, and Using Edible Lavender
To ensure the best flavor, harvest your culinary lavender at the right time and process it correctly:
- Harvesting: Pick the flower stems just as the first buds begin to open, typically in mid-to-late summer. This is when the flavor is at its peak. Avoid harvesting when the flowers are browning.
- Drying: To dry, gather the stems into small bundles and hang them upside down in a cool, dark, well-ventilated area for several weeks. Once dried, gently strip the buds from the stems. Store dried buds in an airtight container away from light and heat.
- Using Fresh vs. Dried: The flavor of dried lavender is more concentrated than fresh. As a general rule, use one-third the amount of dried lavender to fresh. For example, if a recipe calls for 3 teaspoons of fresh buds, use only 1 teaspoon of dried.
Culinary Uses for Edible Lavender
- Sweet dishes: Add to shortbread cookies, cakes, ice cream, sorbet, and jams.
- Infusions: Create lavender simple syrup for cocktails and lemonades, or infuse honey, sugar, milk, or cream.
- Savory dishes: Blend with other herbs like rosemary and thyme to create rubs for meats like chicken, lamb, and fatty fish, or sprinkle over roasted vegetables.
- Teas: Steep the dried buds in hot water for a soothing herbal tea.
Safety and Nutritional Considerations
When consuming lavender, safety is paramount. Always source your culinary lavender from a reputable provider who guarantees it is grown without pesticides or chemicals intended for consumption.
Crucial Safety Precautions
- Avoid Essential Oils: Lavender essential oil is highly concentrated and can be toxic if ingested. Never use it in place of culinary buds. Even small amounts can be dangerous, especially for children.
- Use in Moderation: A little culinary lavender goes a long way. Using too much can quickly make a dish taste perfumy or bitter. Start with small amounts and adjust to taste.
Potential Nutritional Benefits While lavender is used in small quantities and isn't a significant source of macro- or micronutrients, it does contain compounds with potential health benefits:
- Antioxidant and anti-inflammatory effects: Some research indicates lavender has antioxidant and anti-inflammatory properties.
- Calming properties: Traditionally, lavender has been used for its calming and relaxing effects, which can aid in digestion and stress reduction.
Conclusion
In summary, knowing which lavender is edible for humans is key to unlocking its unique floral flavor in the kitchen. For a safe and delicious culinary experience, stick to English lavender (Lavandula angustifolia), with popular cultivars including Munstead, Hidcote, and Royal Velvet. Always verify that the lavender is food-grade and has not been treated with harmful pesticides. Exercise caution by avoiding non-culinary varieties with high camphor content and never ingesting lavender essential oil. With proper selection and use, this fragrant herb can add a delightful dimension to a variety of dishes, from delicate baked goods to savory meat rubs. For more information on safely sourcing and using culinary herbs, resources like Bon Appétit's guide to cooking with lavender are invaluable.
