The key to culinary lavender, regardless of flower color, is that it comes from the English lavender species (Lavandula angustifolia). These varieties have a naturally low camphor content, which means they taste sweet, floral, and delicate, without the strong, medicinal, or bitter notes found in other lavender types (like Spanish or French lavender).
Several pink English lavender cultivars are specifically recognized for their good flavor:
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'Melissa': This is a well-known pink English lavender cultivar often praised for its culinary qualities. It produces lovely pinkish-white buds with a sweet and mellow flavor, sometimes with citrusy notes. It's excellent for desserts, teas, and savory dishes.
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'Hidcote Pink': While commonly grown for its beautiful soft pink flowers in the garden, 'Hidcote Pink' is a cultivar of Lavandula angustifolia, making it perfectly suitable for culinary use. It shares the sweet, floral flavor profile of other 'Hidcote' varieties.
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'Miss Katherine': Another English lavender variety that produces attractive pink flowers and is noted for its good fragrance and flavor, making it suitable for cooking.
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'Jean Davis': This variety often has very pale pink to almost white flowers and is also considered a good culinary choice due to its sweet and mild flavor.
Important points for using pink lavender in cooking:
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Always confirm the species: Before using any lavender in cooking, make sure it's Lavandula angustifolia (English lavender). If you're buying a plant, check the label for the full botanical name. If harvesting from your garden, be certain of the variety.
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Flavor Profile: These pink varieties will offer the same delicate, sweet, and floral notes that are prized in lavender culinary applications like shortbread, ice cream, lemonade, cakes, or even savory rubs.
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Color Fading: One thing to note is that while the fresh pink flowers are beautiful, the pink color often fades to a more muted or grayish tone when dried or baked into dishes. So, while the flavor is excellent, the visual impact of the pink might not be as vibrant in the final cooked product as a deep purple 'Royal Velvet' or 'Hidcote' might provide. However, they can still be used fresh as a garnish for a pop of color.
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No Pesticides: If you're harvesting from your garden, ensure the lavender has not been sprayed with any pesticides or harmful chemicals.
If you have a pink English lavender variety, you absolutely can and should try using it in your cooking!
