The taste of lavender, particularly culinary lavender (English Lavender, Lavandula angustifolia), is often described in several ways, and the balance of these notes determines whether it's delightful or, if overused or the wrong type, "soapy."
Shop this post
Bring the lavender idea from this article into your home with these Island Lavender favorites.
Here's a breakdown of what lavender tastes like when used correctly in food:
-
Floral: This is the most prominent and defining characteristic. It's a delicate, sweet, and perfumed note, like smelling a fresh flower, but translated to taste.
-
Sweet: There's an inherent sweetness to true lavender that makes it pair beautifully with desserts, honey, and fruits.
-
Herbaceous/Earthy: Since lavender is part of the mint family (along with rosemary, sage, and thyme), it also has subtle herbal, earthy, and sometimes slightly woody undertones. These notes are often more noticeable in savory applications.
-
Hints of Other Flavors: Many people detect:
-
Mint: Due to its family relation, a faint minty freshness can be present.
-
Rosemary: It shares some aromatic compounds with rosemary, giving it a subtle savory depth.
-
Citrus/Lemon: Some varieties or preparations can have bright, subtle lemony or citrusy top notes.
-
Fruity: Occasionally, hints of berries or even a "fruit loop" like quality are noted, especially in sweeter preparations or combined with certain flavors.
-
What it should NOT taste like (and why it sometimes does):
If lavender tastes like soap, perfume, or is overwhelmingly bitter or medicinal, it's usually because:
-
Wrong Type of Lavender: Non-culinary varieties like Lavandin (Lavandula x intermedia) have a much higher camphor content, which leads to that unpleasant, bitter, and medicinal taste.
-
Too Much Used: Lavender's flavor is potent. Using even a little too much can quickly make a dish taste overwhelming or "soapy." Less is almost always more.
-
Essential Oil Used Incorrectly: As discussed, consuming most lavender essential oils is not recommended. Even if "food grade," they are so concentrated that a tiny amount can easily ruin a dish and be unsafe.
When used properly, the taste of lavender is unique and sophisticated, adding an aromatic depth that elevates dishes without being overpowering. It's truly a distinctive flavor that's hard to describe fully until you experience it in a well-balanced dish.