There is a very important distinction between "culinary" and "non-culinary" lavender varieties, primarily in terms of their taste suitability for consumption, and to some extent, their safety profile.
The key differentiating factor is the concentration of a compound called camphor.
1. Culinary Lavender (Primarily Lavandula angustifolia - English Lavender):
-
Safety: Generally recognized as safe (GRAS) by the U.S. FDA for use in food when used in small quantities. The flowers (buds) are the primary part used.
-
Flavor Profile: This species, and its various cultivars (e.g., Munstead, Hidcote, Royal Velvet), is prized for its low camphor content. This results in a sweet, delicate, purely floral, and subtly herbaceous taste without the strong medicinal or piney notes.
-
Why it's "Culinary": It's specifically bred and cultivated to have a pleasing flavor profile that enhances food without overwhelming it or introducing unpleasant tastes.
2. Non-Culinary Lavender Varieties: These typically include:
-
Lavandula x intermedia (Lavandin, often mislabeled as "French Lavender"): This is a hybrid cross between Lavandula angustifolia and Lavandula latifolia.
-
Safety/Taste: While not inherently "toxic" in small amounts, lavandins have a significantly higher camphor content than L. angustifolia. This gives them a much stronger, more pungent, medicinal, and sometimes bitter or "piney" taste that is generally considered undesirable for culinary applications. While some specific cultivars of lavandin might be used in very small quantities in certain savory blends like Herbes de Provence, they are not the preferred choice for general cooking. They are primarily grown for essential oil production (due to their higher yield) and ornamental purposes.
-
-
Lavandula stoechas (Spanish Lavender, also sometimes called "French Lavender"):
-
Safety/Taste: This variety also contains high levels of camphor and other compounds that give it a very strong, often medicinal or even resinous taste. It's generally not recommended for ingestion due to its unpalatable flavor profile. It's almost exclusively used for ornamental purposes.
-
-
Lavandula dentata (French Lavender, also Fringed Lavender):
-
Safety/Taste: Similar to Spanish lavender, it tends to have a more pungent and camphorous flavor than English lavender, making it less suitable for culinary use.
-
-
Lavandula latifolia (Spike Lavender):
-
Safety/Taste: Known for extremely high camphor content, often used for its essential oil for industrial or medicinal (topical) purposes, but absolutely not for culinary use due to its very strong, unpalatable, and potentially irritating flavor.
-
The Safety Aspect (Beyond Taste):
The main safety concern when distinguishing between culinary and non-culinary lavender is related to camphor content and overall potency:
-
Camphor Toxicity: In large doses, camphor can be toxic, causing symptoms like nausea, vomiting, abdominal pain, central nervous system depression, and even seizures, especially in children. While the amounts of camphor in L. angustifolia are very low and considered safe in culinary quantities, ingesting significant amounts of high-camphor varieties could theoretically pose a greater risk, although unpleasant taste would likely deter consumption before toxic levels are reached.
-
Essential Oils vs. Whole Buds: It's crucial to differentiate between whole culinary lavender buds (fresh or dried) and concentrated lavender essential oil. Lavender essential oil, regardless of the lavender species it comes from, is never safe for internal consumption. It is highly concentrated and can be very toxic if swallowed, leading to severe gastrointestinal, neurological, and respiratory issues. Culinary applications always refer to the actual plant parts (flowers/buds), not the distilled oil.
-
Pesticides/Chemicals: Non-culinary lavender grown in gardens or for commercial ornamental purposes may have been treated with pesticides or chemicals that are not food-safe. Always ensure any lavender you use for cooking comes from a source that guarantees it's culinary-grade and free from harmful chemicals.
In conclusion, while most lavender varieties aren't acutely "poisonous" in tiny amounts, the distinction between culinary and non-culinary is paramount for achieving a pleasant and safe culinary experience. Always choose Lavandula angustifolia (English Lavender) specifically labeled as "culinary" for consumption, and use it sparingly.
Lavender Farm in Door County Wisconsin. You can buy lavender products online at islandlavender.com