Which Lavender is Edible? A Tasty Guide to Picking the Right Purple Herb

You’ve seen it in sachets, soaps, and even scones. But wait — can you really eat lavender? And if so, which lavender is edible? If you're a curious foodie or an adventurous home cook, this guide will take you through everything from the types of lavender you can (and can’t) munch on, to fun culinary tips that’ll make your taste buds sing.

Table of Contents

• Is Lavender Even Edible?
• The Edible Lavenders: Which Ones You Can Eat
• The Not-So-Tasty Varieties: Which Lavenders to Avoid
• 5 Easy Tips for Using Edible Lavender in Cooking
• Frequently Asked Questions
• Conclusion: Picking the Perfect Purple Palate

Is Lavender Even Edible?

Lavender might be best known for its calming aroma and starring role in potpourri, but yes — some varieties are totally safe (and delicious!) to eat. However, not all lavenders are created equal. Some are bred strictly for ornamental use and aren't suited for the kitchen.

What Makes Lavender Edible?

The key difference lies in the essential oil content and bitterness levels. Culinary lavender is usually milder and has been cultivated specifically for flavor rather than fragrance alone. It's also important that it’s grown without pesticides — because no one wants a side of chemicals with their cookies!

The Edible Lavenders: Which Ones You Can Eat

If you’re looking to add a floral note to your desserts or spice up your savory dishes, here are the top lavender varieties that are safe to consume:

Variety	Flavor Profile	Best Use	Hardiness Zone
English Lavender (Lavandula angustifolia)	Mild, sweet, floral	Desserts, teas, cocktails	5–8
French Lavender (Lavandula dentata)	Stronger, slightly camphor-like	Savory dishes, marinades	7–9
Lavandin (Lavandula x intermedia)	Robust, perfumey	Cosmetics & aromatherapy (less ideal for cooking)	5–8

1. English Lavender – The King of Kitchen Lavender

Also called “True Lavender,” this variety reigns supreme in the culinary world. Known for its gentle floral flavor and low camphor content, English lavender is perfect for baking, infusing oils, and making herbal teas.

2. French Lavender – Slightly Bolder, Still Delicious

While often used decoratively, certain cultivars of French lavender are suitable for cooking. Just beware — it tends to have a stronger flavor profile, so use sparingly unless you want your dish to smell like a spa.

The Not-So-Tasty Varieties: Which Lavenders to Avoid

Some lavender species and hybrids were never meant for your plate. These are typically high in camphor or other compounds that can cause digestive discomfort when consumed.

Name	Why It’s Not Ideal for Eating	Alternative Use
Hidcote Lavender	Bitter and camphorous	Gardening and decoration
Munstead Lavender	Strong scent, not bred for consumption	Landscaping
Lavender Hybrids (e.g., 'Phenomenal')	Usually too pungent for culinary purposes	Essential oils, crafts

Red Flags: How to Spot Non-Culinary Lavender

• Camphor-heavy scent – If it smells more like a medicine cabinet than a garden, skip it.
• Unusual coloring – Some novelty varieties are dyed or treated for display purposes only.
• Not labeled as edible – Always check plant tags or seed packets.

5 Easy Tips for Using Edible Lavender in Cooking

Ready to get creative in the kitchen? Here are five pro tips to help you use edible lavender like a boss:

Tip #1: Start Small and Taste Often

Lavender can quickly go from floral to overpowering. Begin with a pinch, especially if you're new to using it in food. Remember: you can always add more, but you can't remove it once it's mixed in!

Tip #2: Combine with Citrus or Herbs Like Rosemary

Lavender pairs beautifully with lemon, orange zest, rosemary, and thyme. Try adding a sprinkle of dried lavender buds to your next lemon cake batter or herb rub for roasted chicken.

Tip #3: Infuse Oils or Syrups for a Subtle Flavor Boost

Create a delicate floral essence by infusing sugar, honey, or oil with lavender. Simply heat the base (like syrup or oil), add lavender buds, let steep for 10–15 minutes, then strain.

Tip #4: Dry It Right

To dry lavender at home, harvest the flowers just before they fully open. Tie them in small bunches and hang upside down in a cool, dark, well-ventilated space. Once dry, strip the buds from the stems for storage.

Tip #5: Store Properly to Preserve Flavor

Keep dried lavender in an airtight container away from light and moisture. Stored correctly, it can last up to a year while maintaining most of its flavor and aroma.

Frequently Asked Questions

Can I eat any lavender I find in my garden?

Not necessarily! Only use varieties explicitly labeled as culinary or edible. Many garden lavenders are ornamental and may contain higher levels of camphor or have been treated with non-food-safe pesticides.

Is English lavender the only safe choice?

While English lavender is the most popular edible variety, some cultivars of French lavender can also be used cautiously. Always confirm that the specific plant was grown for culinary purposes.

How much lavender should I use in a recipe?

A little goes a long way! Most recipes call for ¼ to ½ teaspoon of dried culinary lavender per serving. Fresh buds should be used even more sparingly due to their water content.

What does lavender taste like?

Edible lavender has a sweet, floral flavor with hints of mint and rosemary. In larger quantities, it can become bitter or medicinal, which is why moderation is key.

Are there any health benefits to eating lavender?

Lavender contains antioxidants and has traditionally been used for its calming properties. However, scientific evidence of significant health benefits from culinary use is still limited.

Conclusion: Picking the Perfect Purple Palate

So, which lavender is edible? The answer isn’t as simple as pointing to any purple flower in your garden. Choosing the right kind — like English lavender — can elevate your dishes with a unique floral twist. But remember: always confirm whether your lavender was grown for culinary use, and treat it like any potent spice — with care and curiosity.

Now that you're armed with knowledge, go ahead and experiment. Your next lavender-infused dessert could be the star of the dinner table. Just don’t forget to label your plants — unless you want your neighbors mistaking your spice stash for soap again!