The aftertaste of lavender in food can vary significantly depending on several factors, including the type of lavender used, the amount, the cooking method, and individual perception. When used correctly, the aftertaste is generally pleasant and desirable; when misused, it can be quite off-putting.
Here's a breakdown of the kind of aftertaste lavender typically leaves:
1. Desirable Aftertaste (When Used Correctly): When culinary lavender (Lavandula angustifolia varieties) is used sparingly and appropriately, the aftertaste is often described as:
-
Lingering Floral Sweetness: A delicate, perfumed sweetness that gently fades, reminiscent of a fragrant garden. This is the most sought-after aftertaste.
-
Subtle Herbal or Earthy Note: A mild, warm, and herbaceous undertone that complements the initial floral burst, giving it depth without being heavy.
-
Clean and Refreshing: Especially when paired with citrus or in lighter preparations, the aftertaste can feel clean and invigorating, not cloying or overwhelming.
-
Balanced and Harmonious: The flavor should slowly dissipate, leaving a pleasant memory of the dish, rather than a sharp, sudden finish.
2. Undesirable Aftertaste (When Misused): If too much lavender is used, if it's overcooked, or if a non-culinary variety is chosen, the aftertaste can become:
-
"Soapy" or Detergent-like: This is the most common complaint and is often due to an over-concentration of certain volatile compounds, particularly when the delicate balance is disrupted. It leaves a sensation akin to having eaten soap.
-
Bitter: Overcooking lavender can cause the essential oils to break down or intensify in a way that creates a bitter aftertaste. This can also happen if stems or leaves (which are more bitter than flowers) are used excessively.
-
Medicinal or Camphoraceous: Varieties of lavender not intended for culinary use (like lavandins, which have high camphor content) can leave a strong, almost medicinal or Vicks VapoRub-like aftertaste. Even culinary lavender can exhibit this if used in excess.
-
Overly Perfumey: While a delicate floral note is desirable, an excessive amount can leave an aftertaste that feels like you've eaten a perfume or potpourri, rather than food. This happens when the aroma overpowers the taste buds.
-
Pungent/Sharp: The aftertaste can be sharp and overwhelming, rather than gently fading, making it unpleasant.
How to Achieve a Good Aftertaste:
-
Use Culinary Lavender: Stick to Lavandula angustifolia varieties, specifically labeled for culinary use.
-
Less is More: Always start with a very small amount and taste as you go.
-
Proper Infusion/Preparation: Infusing lavender in a liquid (like simple syrup or milk) and then straining it can help control the flavor and prevent bitterness. Avoid prolonged, high-heat cooking of the buds themselves.
-
Complementary Pairings: Pairing lavender with citrus, honey, vanilla, or other herbs like rosemary can help balance and round out its flavor profile, leading to a more pleasant aftertaste.
Ultimately, a well-prepared dish with lavender should leave a subtle, aromatic, and pleasantly floral memory on the palate, not a taste that makes you reach for a glass of water to wash it down.
Lavender Farm in Door County Wisconsin. You can buy lavender products online at islandlavender.com
