English lavender, scientifically known as Lavandula angustifolia, is an herb used in culinary applications around the world. Its delicate floral and slightly sweet characteristics make it a popular ingredient for both sweet and savory dishes. When correctly identified and sourced, this specific species of lavender is considered safe for consumption. It contributes a distinctive aroma and flavor without the harsh, medicinal notes found in other less suitable varieties.
Edibility and Distinguishing Varieties
The safety of consuming lavender hinges entirely on the specific species being used. Lavandula angustifolia, commonly referred to as English lavender, is the preferred choice for cooking due to its naturally low concentration of camphor. Camphor is a terpene compound that gives certain plants a strong, medicinal taste; high levels can cause digestive discomfort if ingested in large quantities. The lower camphor content, typically less than 0.5% in English lavender, is what sets it apart from more pungent varieties.
Other common species, such as Lavandula stoechas (Spanish or French lavender) or Lavandula latifolia (spike lavender), contain significantly higher levels of this compound. While not immediately toxic in small amounts, these varieties produce a much harsher, bitter flavor profile unsuitable for culinary use. Accurate species identification is paramount before any part of the plant is consumed.
The chemical profile of English lavender is dominated by linalool and linalyl acetate, which contribute to its gentle, sweet, and soft floral scent. These compounds are responsible for the flavor profile sought by chefs and bakers. Consumers should only use lavender definitively labeled as Lavandula angustifolia from a trusted source. Relying on visual cues alone can be misleading, as hybridization and common naming conventions often confuse different species. Never consume lavender from a garden or the wild unless its exact scientific classification and growing history are known.
Culinary Applications and Flavor Profile
English lavender imparts a clean, sweet, and floral flavor, often described as having subtle hints of mint and rosemary, with a slight citrus background. This complex profile makes it a versatile ingredient, but its powerful fragrance means it must be incorporated into dishes with careful moderation to avoid a soapy or overwhelming taste. Using roughly a quarter teaspoon of dried lavender per four servings is a good starting point to prevent the flavor from dominating the dish.
Sweet Applications
The herb is frequently used in sweet preparations, where it pairs exceptionally well with honey, vanilla, and chocolate. Bakers often infuse fine granulated sugar with the dried flower buds to create a fragrant base for shortbread, custards, or glazes. Lavender simple syrups are straightforward to make and can be drizzled over:
- Ice cream
- Fruit salads
- Light frostings for cakes and cupcakes
Beverage Applications
In the beverage world, lavender is a popular addition to herbal teas and tisanes, providing a soothing, aromatic quality. The dried buds can be steeped alone or combined with black or green tea leaves for a fragrant brew that is often served chilled. Mixologists also utilize the herb in both alcoholic and non-alcoholic drinks, often using the floral notes of a simple syrup to enhance lemonade or sparkling water.
Savory Applications
The use of lavender extends beyond sweet applications and into savory cuisine, though much more sparingly. It is a traditional component of the classic French spice blend Herbes de Provence, which typically includes thyme, oregano, and rosemary. When ground finely, the buds can be mixed into meat rubs for poultry or lamb, adding a subtle, herbaceous lift that complements the richness of the meat. When incorporating the dried flower buds into savory marinades or rubs, they should first be gently crushed to release their volatile oils. This careful preparation ensures maximum flavor dispersion.
Harvesting and Preservation Methods
The quality and potency of English lavender are maximized by harvesting the flowers at the optimal time. The ideal window for picking occurs just as the buds have swollen and the first few flowers on the spike begin to open, but before the entire spike is in full bloom. This specific timing preserves the highest concentration of the aromatic oils, such as linalool, which give the herb its delicate flavor.
Only lavender that has been grown without the use of chemical pesticides or herbicides should be used for consumption. Once the flower stems are cut, they should be gathered into small, loose bundles and secured at the base using twine. These bundles must then be hung upside down in an area that is dark, cool, and well-ventilated to facilitate slow and complete drying.
Drying the flowers in direct sunlight or high heat will cause the volatile oils to evaporate too quickly, resulting in a loss of fragrance and flavor. After the stems are completely dry, which typically takes one to two weeks depending on humidity, the buds can be gently stripped from the stems and separated from the woody material. The dried edible buds should be stored in an airtight glass container, placed away from light and heat, to maintain their quality for up to a year.