The Enduring History of Lavender in Cuisine
Historically, the lavender plant has been revered for its aroma and medicinal properties. Dating back to ancient Egypt and Rome, it was incorporated into everyday life for its pleasing scent. However, its transition to the kitchen was a natural progression. By the Middle Ages, people began to use lavender in culinary preparations, and its popularity as a cooking ingredient blossomed throughout the Mediterranean and into England by the 17th century. Queen Elizabeth I was reportedly so fond of lavender that she insisted on having lavender conserve on her table and used lavender tea for stress relief. This rich history confirms that eating lavender is not a new fad but a long-standing culinary tradition.
Flavor and Aromatic Qualities
The primary reason people incorporate lavender into their food is for its distinctive and complex flavor profile. When used sparingly, culinary lavender (specifically Lavandula angustifolia, or English lavender) adds a sweet, slightly peppery, and floral note to dishes. It can provide a unique flavor dimension, often with herbaceous or even subtle citrus undertones, that complements both sweet and savory recipes. However, restraint is key. Using too much can result in a harsh, medicinal, or soapy flavor, which is why culinary-grade lavender is preferred over more pungent ornamental varieties.
Potential Health Benefits
Beyond its unique taste, people also eat lavender for its potential wellness properties. This is largely due to compounds like linalool and linalyl acetate, which are associated with its calming effects.
- Relieves anxiety and stress: Research has shown that consuming lavender, such as in a tea or supplement, can help reduce feelings of anxiety and promote relaxation. This calming effect makes it a popular ingredient in soothing beverages.
- Supports better sleep: Similar to its anti-anxiety effects, the calming properties of ingested lavender can aid in improving sleep quality for those with mild sleep disturbances or insomnia.
- Aids digestion: Traditionally, lavender has been used to alleviate digestive issues like bloating, indigestion, and gas. The soothing effect on the nervous system can help calm nervous intestinal disorders.
- Provides antioxidants: Lavender is rich in antioxidants that help protect the body's cells from oxidative stress and may contribute to overall health.
Culinary Lavender vs. Ornamental Lavender
Not all lavender is created equal when it comes to cooking. It is crucial to distinguish between varieties to ensure safety and taste. Only culinary-grade lavender, typically English lavender, should be used in food preparations.
| Feature | Culinary-Grade (e.g., Lavandula angustifolia) | Ornamental (e.g., Lavandula stoechas) |
|---|---|---|
| Flavor Profile | Sweet, delicate, and floral with less bitterness. | More potent, bitter, and medicinal due to higher camphor content. |
| Safety for Ingestion | Specifically cultivated for food use, grown without harmful pesticides, and is the safest option. | Potentially treated with pesticides and can have an unpleasant, soapy taste when consumed. |
| Common Use | Baking, teas, syrups, savory dishes, and desserts. | Landscaping, aromatherapy, and essential oil production. |
| Appearance | Typically vibrant blue-purple buds that are plump and fragrant. | Can vary in color and have a more gray-purple hue when dried. |
Versatile Culinary Applications
The possibilities for cooking with lavender are vast and creative. The floral notes can be infused into various mediums to be added to recipes. Some popular culinary applications include:
- Lavender Simple Syrup: Infusing sugar and water with lavender buds creates a syrup perfect for flavoring cocktails, lemonades, and iced teas.
- Baked Goods: Ground or whole dried lavender buds can be added sparingly to cookies, cakes, and scones for a floral twist.
- Savory Dishes: Lavender is a key ingredient in the classic French herb blend, herbes de Provence. It pairs beautifully with rosemary, thyme, and oregano in rubs for roasted chicken, lamb, or fish.
- Infused Sugars and Honeys: Creating lavender-infused sugar or honey is an easy way to incorporate the flavor into recipes. The infused sugar can be used in baking or sprinkled on whipped cream.
- Desserts: Lavender's floral and sweet flavor works wonderfully in ice creams, custards, and crème brûlée.
When adding lavender to any recipe, remember that a little goes a long way. Dried lavender is more potent than fresh, so adjust quantities accordingly to achieve a balanced, pleasant flavor.
Conclusion: More Than a Scent
People eat lavender for a combination of reasons, from its long-established culinary history to its pleasant and nuanced flavor. It serves as a versatile ingredient that can elevate both sweet and savory dishes when the correct culinary-grade variety is used with care. Furthermore, its potential health benefits, such as promoting relaxation, better sleep, and digestive health, provide an additional incentive for its consumption. As with any herb used for therapeutic purposes, it is wise to consult a doctor, especially if taking supplements. However, when used mindfully in cooking, lavender offers a truly unique and delightful sensory experience that moves it from the realm of potpourri to a cherished place in the kitchen.
Is it safe to eat ornamental lavender?
It is not recommended to eat ornamental lavender. While not toxic, these varieties have a high camphor content, which gives them a bitter, medicinal, or soapy flavor that is unpleasant in food. Culinary-grade English lavender (Lavandula angustifolia) is the preferred choice for cooking due to its sweeter flavor profile.
What is the best type of lavender for cooking?
The best type of lavender for cooking is English lavender (Lavandula angustifolia). Varieties like 'Munstead' and 'Hidcote' are specifically known for their milder, sweeter flavor that works well in both sweet and savory dishes.
How can I tell if lavender is culinary grade?
Culinary-grade lavender should be clearly labeled as such by the supplier. High-quality buds will be vibrantly colored (blue-purple) with a pleasant, sweet floral aroma, not overly perfumy. Also, ensure it has not been treated with pesticides.
How do you use dried lavender in recipes?
Dried lavender buds can be used in several ways. You can infuse them into liquids like milk or water to make a simple syrup, grind them finely to mix with sugar for baking, or add them sparingly to dry rubs for meats. Remember that dried lavender is more potent than fresh.
Does eating lavender help with anxiety?
Some studies suggest that consuming lavender, such as in supplements or tea, can help reduce anxiety. The calming effects of compounds like linalool and linalyl acetate contribute to this benefit, although more research is needed.
Can I eat lavender leaves?
Yes, lavender leaves are technically edible, but they are far less common in culinary applications than the buds. They tend to be more bitter and are not typically used in most recipes.
Why do some people find lavender to taste like soap?
A soapy taste is often the result of using too much lavender or using a non-culinary variety with a high camphor content. English lavender is lower in camphor and less likely to taste medicinal or soapy when used sparingly.
Is lavender oil safe to ingest?
No, concentrated lavender essential oil should not be ingested directly as it can be toxic and cause adverse symptoms. Always use culinary-grade lavender buds or products specifically formulated and labeled for internal consumption, such as capsules or teas.
What flavors pair well with lavender?
Lavender pairs beautifully with bright, complementary flavors like lemon, honey, and rosemary. It also works well with other herbs in the mint family and can be a subtle addition to chocolate and fruit-based recipes.
How can I start cooking with lavender for the first time?
For your first time, start with a small amount of culinary-grade lavender, and remember that dried buds are more potent. A lavender simple syrup for lemonade or a small amount mixed into sugar for cookies are great entry-level recipes.
