Is All Lavender Edible? A Delectable Dive into the World of Culinary Lavender

If you’ve ever walked through a sun-drenched garden or strolled past a French bakery, you know the heady scent of lavender can transport you straight to Provence. But did you know this fragrant herb isn’t just for soaps and sachets? Lavender has found its way into kitchens around the world — but not all lavender is created equal when it comes to eating.

Table of Contents

• So, Is Lavender Edible?
• What Types of Lavender Are Edible?
• How to Cook with Culinary Lavender
• Buying Guide: Choosing the Right Lavender
• Common Mistakes to Avoid
• Final Thoughts on Edible Lavender

So, Is Lavender Edible?

The short answer? Yes — but with a caveat. While many lavender varieties are technically safe to consume, only a few are actually used in cooking due to their flavor profile and chemical composition. Most lavender grown for ornamental purposes contains high levels of camphor, which gives it a medicinal taste that’s definitely not desirable in your dessert.

In culinary circles, only certain cultivars are considered “sweet” enough — both literally and figuratively — for use in food. Let’s take a closer look at which ones make the cut.

What Types of Lavender Are Edible?

When it comes to edible lavender, you’re not looking for just any purple bloom. The key lies in choosing the right species and cultivar. Here's a breakdown of the most popular edible lavender types:

Lavender Type	Scientific Name	Flavor Profile	Best Use
English Lavender	Lavandula angustifolia	Sweet, floral, slightly citrusy	Baking, desserts, teas
Dutch Lavender	Lavandula x intermedia 'Dutch'	Mildly sweet, herbal	Cocktails, syrups
Munstead Lavender	Lavandula angustifolia 'Munstead'	Fragrant, rich, earthy	Baked goods, jams
Hidcote Lavender	Lavandula angustifolia 'Hidcote'	Stronger, more camphor-like	Use sparingly in savory dishes

English Lavender: The Gold Standard

If there were an edible lavender hall of fame, English lavender would be front and center. Known for its mild, sweet flavor and low camphor content, it’s the go-to choice for bakers and chefs alike. Varieties like ‘Munstead’ and ‘Lady’ are especially prized for their culinary applications.

Dutch Lavender: For the Subtle Touch

A hybrid between English lavender and spike lavender, Dutch lavender (Lavandula x intermedia) offers a milder flavor. It’s ideal for cocktails and light infusions where you want a hint of floral complexity without overpowering other ingredients.

Hidcote vs. Munstead: A Tale of Two Classics

While both are cultivars of English lavender, they serve slightly different roles in the kitchen:

• Munstead: Compact growth, early bloomer. Great for small gardens and culinary use.
• Hidcote: Deep violet blooms, slightly more intense aroma. Best used sparingly in savory dishes or paired with lamb.

How to Cook with Culinary Lavender

Cooking with lavender is like adding a whisper of summer to your plate — done right, it enhances; done wrong, it overwhelms. Here are some pro tips to get the most out of your culinary lavender:

Tip #1: Start Small

Lavender is potent. Whether using dried buds or infused oil, begin with a pinch and adjust to taste. Too much can give your dish a soapy or medicinal aftertaste.

Tip #2: Use Dried Buds

Fresh lavender can be overpowering. For best results, dry the flowers first. Hang bunches upside down in a warm, dark place until fully dry. Store in an airtight container away from light.

Tip #3: Infuse Smartly

Lavender pairs beautifully with sugar, honey, and cream. Try making lavender-infused simple syrup for cocktails or ice cream base.

Lavender Simple Syrup Recipe:
- 1 cup water
- 1 cup sugar
- 2 tbsp dried culinary lavender buds

Heat water and sugar until dissolved. Add lavender, simmer 10 minutes. Strain and cool. Bottle and refrigerate up to 2 weeks.

Tip #4: Pair Thoughtfully

Lavender loves company! Combine it with lemon, honey, thyme, rosemary, or even chocolate for balanced flavor profiles. Avoid pairing with overly spicy or pungent flavors that may clash.

Tip #5: Know Your Application

Here are some common uses for culinary lavender:

• Baking: Shortbread, cookies, cakes, scones
• Desserts: Crème brûlée, panna cotta, gelato
• Cocktails: Gin tonics, lemonades, mocktails
• Savory: Herb blends, lamb rubs, marinades

Buying Guide: Choosing the Right Lavender

Not all lavender sold online or in stores is suitable for consumption. Here’s how to choose wisely:

1. Look for “Culinary Grade” Labeling

This ensures the lavender was grown without harmful pesticides and harvested specifically for food use. Always check packaging for certifications like USDA Organic or Food Safe.

2. Check the Species and Cultivar

Stick with Lavandula angustifolia or Lavandula x intermedia. Avoid products labeled simply as “lavender” without specifying the type.

3. Inspect the Appearance and Smell

Good culinary lavender should be vibrant in color (not faded), with intact buds. It should smell fresh and floral — not musty or moldy.

4. Read the Fine Print

Make sure the product is explicitly marketed for cooking or baking. If it’s sold for aromatherapy, potpourri, or soap-making, keep walking!

5. Buy from Reputable Brands

Some top-rated culinary lavender brands include:

Product	Features	Best For	Price Range
Penzey’s Culinary Lavender	Organic, sustainably sourced, no additives	Baking, desserts, beverages	$9–$12 per ounce
Starwest Botanicals Organic Lavender	Certified organic, gluten-free, vegan	Teas, infusions, DIY recipes	$7–$10 per ounce
Nature’s Way Organic Lavender	Non-GMO, third-party tested	Culinary and wellness use	$8–$11 per ounce

Common Mistakes to Avoid When Using Edible Lavender

You wouldn’t throw a handful of chili flakes into your vanilla frosting — same goes for lavender. Here are some mistakes beginners often make:

• Using too much: Less is more. Remember, you're seasoning, not bouquet-making.
• Using ornamental lavender: These varieties are bred for looks, not taste, and often contain bitter compounds.
• Not straining properly: Make sure to remove all flower particles from liquids before serving.
• Ignoring texture: Whole lavender buds can be tough to chew. Grind them finely or steep and strain.
• Overheating: Lavender’s essential oils are volatile. Add towards the end of cooking or baking to preserve flavor.

Final Thoughts on Edible Lavender

Lavender might seem like a niche ingredient, but once you learn how to use it properly, it becomes a surprisingly versatile tool in your spice arsenal. From sweet treats to savory dishes, the right lavender can elevate your cooking with its floral elegance.

Remember: not all lavender is edible, and not all edible lavender is delicious. Stick to the right varieties, source responsibly, and treat it like any other strong herb — with care and respect.

Whether you're crafting lavender honey shortbread or whipping up a gin cocktail with a floral twist, now you know exactly which lavender to reach for. So go ahead — bloom boldly in the kitchen!