Edible Lavender: Which One Should You Actually Eat?

Introduction

If you've ever strolled through a garden center or walked past a fancy bakery and caught that unmistakable scent of lavender, you might’ve thought, "Hmm, smells like relaxation… but can I eat it?" Well, hold onto your herb shears, because today we're diving into the fragrant, slightly confusing world of edible lavender.

Lavender isn't just for sachets and spa candles — yes, some types are totally safe (and delicious!) to use in cooking. But here's the catch: not all lavender is created equal. So, which one should you actually be using in your next lemon-lavender scone recipe?

Table of Contents

• The Many Faces of Lavender
• Which Lavenders Are Edible?
• Culinary Tips with Edible Lavender
• Common Mistakes to Avoid
• Growing Your Own Edible Lavender
• Comparison Table: Edible vs Non-Edible Varieties
• Conclusion

The Many Faces of Lavender

First off, let’s clear up the confusion. Lavender is a whole family of plants, with over 450 varieties! While they all share that signature floral aroma, not all are safe for culinary purposes.

Some are grown specifically for ornamental or industrial use — like the kind used in perfumes or cleaning products — and those definitely don’t belong anywhere near your kitchen.

Which Lavenders Are Edible?

The short answer: stick to English lavender (Lavandula angustifolia). It’s the sweetest, least camphorous type and most commonly recommended for culinary use. Here’s the breakdown:

• English Lavender (Lavandula angustifolia): The gold standard for edibility. Known for its mellow, floral flavor. Great for baking and teas.
• Lavandula x intermedia 'Provence': A hybrid between English and Portuguese lavender. Still edible but more intense. Best when used sparingly.
• French Lavender (Lavandula stoechas): Also known as “Spanish” or “Butterfly” lavender — not typically recommended for eating due to its strong, sometimes bitter taste.

Culinary Tips with Edible Lavender

You've got the right lavender — now what? Let’s turn that purple power into something tasty!

• Use it sparingly: Lavender has a powerful punch. Start with a little and taste as you go.
• Dry it before using: Fresh lavender is way too strong. Air-dry your flowers for at least a week before baking or brewing.
• Pair with citrus: Lemon, orange, and lavender are like the dream team of springtime flavors.
• Make infused honey or sugar: Infuse honey or sugar with dried lavender for a subtle, aromatic touch in drinks or desserts.
• Bake it: Try adding finely ground lavender to shortbread, cookies, or muffins for a delicate floral note.

Common Mistakes to Avoid

Even if you’re using edible lavender, there are still ways to mess it up. Don’t make these rookie errors:

• Using ornamental varieties: Those pretty blue spikes sold in pots? Not always safe to eat. Always check the label.
• Overdoing it: Lavender can quickly go from delightful to detergent-like if you're heavy-handed.
• Mixing with wrong flavors: Lavender doesn’t pair well with everything. Skip the savory dishes unless you’re feeling adventurous.
• Using fresh instead of dried: Fresh lavender is far too pungent. Drying mellows the flavor significantly.

Want to Grow Your Own? Here’s How!

If you’re a hands-on kind of herbalist (or baker), growing your own lavender can be super rewarding. Plus, you’ll know exactly what you’re putting in your food.

• Choose the right variety: Stick to Lavandula angustifolia for best results.
• Plant in full sun: Lavender loves sunlight and hates wet feet — so make sure it’s in well-draining soil.
• Harvest in the morning: Pick blooms early when the oils are strongest.
• Dry properly: Bundle sprigs together and hang them upside down in a dry, dark place for about two weeks.

Comparison Table: Edible vs Non-Edible Lavender Varieties

Variety	Edible?	Flavor Profile	Best For
English Lavender (Lavandula angustifolia)	✅ Yes	Sweet, floral, mellow	Baking, tea, infusions
Provence Lavender	✅ Yes (sparingly)	Strong, herbal, slightly camphorous	Herbal syrups, potpourri
French Lavender (Lavandula stoechas)	❌ No (not recommended)	Bitter, harsh	Ornamental planting
Munstead Dwarf	✅ Yes	Mild, compact size	Crafts, small-space gardens
Tuscan Blue	❌ No	Very woody, strong	Landscaping

Conclusion

So, which lavender is edible? The answer is simple: stick to English lavender if you want to cook with it safely and enjoyably. Other hybrids may work in a pinch, but true culinary magic comes from the mellow, sweet notes of Lavandula angustifolia.

Whether you’re making homemade lavender lemonade or sprinkling a pinch into your brownie batter, remember this golden rule: a little goes a long way. And never, ever trust a lavender labeled only as “ornamental.” That’s not a dessert ingredient — that’s trouble waiting to happen.

Happy lavender-ing, fellow spice explorers! 🌸