Spanish lavender (Lavandula stoechas) is generally considered edible regardless of the climate it's grown in, including hot climates.
However, the key takeaway remains the same no matter the climate: it is generally not recommended for most culinary uses, especially in baking or dishes where a sweet, delicate floral flavor is desired.
Here's why, specifically relating to its flavor for consumption:
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High Camphor Content is Universal: The chemical composition of Spanish lavender, particularly its high camphor content, is inherent to the species, not dependent on the climate. Whether grown in a hot, arid Mediterranean climate (where it thrives) or a cooler, more humid one (where it might struggle), its strong, often medicinal, piney, or bitter taste will persist. This makes it undesirable for most food applications.
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Flavor Profile Remains Pungent: Its robust, herbaceous, and sometimes resinous flavor does not mellow out in hot climates. In fact, intense sun and heat can sometimes concentrate essential oils in plants, potentially making a strong flavor even stronger.
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Growing in Hot Climates: Spanish lavender is actually well-suited to hot, dry climates (USDA Zones 8-10) because it tolerates heat and drought much better than English lavender. So, while it grows beautifully in hot climates, its excellent performance as a landscape plant doesn't translate to improved culinary quality.
In summary for hot climates:
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Is it edible? Yes, you can safely consume it in small quantities.
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Is it recommended for cooking/baking? No, not for typical recipes. Its strong, camphorous, and often bitter taste makes it a poor choice for most culinary uses, especially sweets. It's largely grown for its unique ornamental appeal and pleasant, but non-culinary, aroma.
For any culinary use of lavender, regardless of your climate, always opt for English lavender (Lavandula angustifolia) varieties. They naturally have the low camphor content and sweet, floral notes that are prized in cooking and baking.
