The aromatic and beautiful lavender plant has become a popular ingredient in both sweet and savory dishes, but understanding which parts are safe and most palatable is key to culinary success. While most parts of culinary lavender are generally considered safe, the flavor profile and texture vary significantly.
The most commonly used and prized part of the lavender plant for culinary purposes are the flower buds. These small, delicate buds, especially from varieties of Lavandula angustifolia (often called English lavender), offer a sweet, floral, and subtle flavor. They are typically harvested just as they open, as their flavor is at its peak and less likely to be overpowering or "soapy." The buds can be used fresh as a garnish, steeped in liquids to infuse flavor into syrups, teas, and creams, or dried and ground into various baking and savory recipes. Their vibrant color also adds an elegant visual appeal to dishes.
Beyond the buds, the leaves of culinary lavender are also edible. They possess a flavor that is often described as more herbaceous, slightly bitter, and reminiscent of rosemary, another member of the mint family. While safe to consume, the leaves are more potent than the flowers, and a little goes a long way. They are best used sparingly in savory applications, such as rubs for meats, in stews, or infused into oils or vinegars. When used fresh, they can add a unique aromatic note to salads, but their stronger flavor means careful moderation is essential to avoid overwhelming a dish.
The stems of the lavender plant are also technically edible, but they are generally tougher and more bitter than the flowers or leaves. While some sources suggest they can be steeped for infusions or used in marinades, they are rarely consumed directly due to their fibrous texture and less desirable taste. For most culinary applications, particularly where the intention is to incorporate the pleasant floral notes of lavender, focusing on the buds and, to a lesser extent, the leaves, will yield the best results.
It's crucial to differentiate between culinary lavender and ornamental varieties. Not all lavender species are created equal in terms of taste. Varieties of Lavandula angustifolia (like 'Munstead', 'Hidcote', 'Royal Velvet', and 'Folgate') are highly recommended for cooking due to their lower camphor content, which is responsible for the medicinal or soapy taste often associated with other lavender types. Lavandula x intermedia (Lavandin), which includes popular varieties like 'Grosso' and 'Provence', has a higher camphor content. While technically edible, they can impart a much stronger, more pungent, and sometimes resinous flavor, making them less ideal for delicate culinary creations.
Before using any fresh lavender from your garden, ensure it has not been treated with pesticides or other chemicals. A little culinary lavender can go a long way in transforming a dish, adding a sophisticated and aromatic dimension. The key is to use it judiciously and select the right variety to achieve a balanced and delightful flavor experience.