Spanish lavender (Lavandula stoechas) is generally considered edible, even when grown in cold climates. However, the crucial point, as with any other climate or growing condition, is that it is not recommended for most culinary uses due to its unpalatable flavor.
Here's why, specifically relating to its performance and edibility in cold climates:
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Edibility is Independent of Climate: The edibility (and more importantly, the undesirable flavor profile) of Spanish lavender is inherent to its species. Growing it in a cold climate doesn't change its chemical composition, particularly its high camphor content. So, if you were to eat it, it would still have that strong, often medicinal, piney, or bitter taste.
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Growing Spanish Lavender in Cold Climates is Challenging:
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Not Winter-Hardy: Spanish lavender is generally hardy only to USDA Zones 8-10. Most cold climates fall into Zones 3-7. This means if you plant Spanish lavender directly in the ground in a cold climate, it will almost certainly die over the winter due to freezing temperatures.
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Annual or Indoor Plant: To grow Spanish lavender in a cold climate, you would have to treat it as an annual (plant it each spring and let it die in winter) or grow it in a container and bring it indoors for the colder months.
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Culinary Suitability Remains Poor: Even if you successfully grow Spanish lavender as an annual or overwinter it indoors, its flavor for cooking and baking remains unsuitable. The high camphor levels lead to a bitter, often "soapy" or "chemical" taste that is rarely desired in culinary applications. For instance, you wouldn't want to add it to a cookie or a scone.
In summary for cold climates:
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Is it edible? Technically, yes, it's not toxic.
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Is it recommended for cooking/baking? No, due to its unpleasantly bitter and camphor-heavy flavor.
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Can you grow it outdoors in cold climates? No, not as a perennial. You'd need to grow it as an annual or bring it indoors for winter.
If you are in a cold climate and wish to use lavender for culinary purposes, your only truly viable and delicious option is English lavender (Lavandula angustifolia). It is both cold-hardy enough to thrive outdoors in your winters and possesses the sweet, delicate floral flavor that is prized in cooking and baking.