When selecting lavender for culinary use in cold climates, the key is to choose varieties that are both cold-hardy and have a low camphor content. Camphor is a compound found in some lavender species that can give a bitter, medicinal, or soapy taste to food. English lavenders (Lavandula angustifolia) are generally preferred for cooking due to their sweeter, more delicate floral flavor.
Here are the best lavender varieties for culinary use that also thrive in cold climates:
1. 'Munstead' English Lavender (Lavandula angustifolia 'Munstead'):
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Cold Hardiness: Extremely cold-hardy, reliably growing in USDA Zones 4-9, and often surviving in Zone 3 with good snow cover or winter protection. This makes it a top choice for northern gardeners.
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Culinary Qualities: 'Munstead' is one of the most highly recommended culinary lavenders. It has a classic, sweet, floral flavor with very low camphor. Its small, tightly clustered flowers are easy to de-bud and incorporate into recipes.
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Uses: Ideal for lavender sugar, shortbread cookies, infused creams, syrups for drinks (lemonade, cocktails), and savory dishes like roasted chicken or lamb.
2. 'Hidcote' English Lavender (Lavandula angustifolia 'Hidcote'):
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Cold Hardiness: Also very cold-hardy, performing well in USDA Zones 4-9. Similar to 'Munstead', it's a reliable choice for regions with cold winters.
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Culinary Qualities: 'Hidcote' offers a slightly richer, more intense lavender flavor than 'Munstead' but still maintains that desirable low camphor profile. Its deep purple flowers provide a beautiful visual element in dishes.
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Uses: Excellent for a wide range of culinary applications, from infusing vinegars and jellies to baking into desserts, making herb rubs for meats, or garnishing.
3. 'Royal Velvet' English Lavender (Lavandula angustifolia 'Royal Velvet'):
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Cold Hardiness: Hardy to USDA Zone 5, and often performs well in Zone 4 with proper winter care. It's a robust choice for many colder regions.
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Culinary Qualities: 'Royal Velvet' is specifically bred and highly valued as a culinary lavender. It has a rich, sweet, and slightly citrusy floral flavor. The deep purple buds retain their vibrant color even when dried, making them visually appealing in food.
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Uses: Popular for baked goods (cookies, cakes), lavender sugar, jams, and savory applications like seasoning rubs for meats or adding to Herbes de Provence blends.
4. 'Vera' English Lavender (Lavandula angustifolia 'Vera'):
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Cold Hardiness: An heirloom variety known for its excellent cold hardiness, typically down to Zone 5a, and reliable performance in colder climates.
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Culinary Qualities: 'Vera' is another solid choice for culinary use among English lavenders. It has a classic sweet fragrance and flavor.
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Uses: Versatile for any recipe calling for culinary lavender, from sweet treats to savory dishes.
5. 'Phenomenal' Lavandin (Lavandula x intermedia 'Phenomenal'):
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Cold Hardiness: While a lavandin (hybrid), 'Phenomenal' is exceptionally cold-hardy (USDA Zones 4-8) and uniquely tolerant of both heat and humidity. This makes it a great "all-around" option for gardeners facing varying conditions.
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Culinary Qualities: While most lavandins have a higher camphor content, 'Phenomenal' is generally considered to have a lower camphor level compared to other intermedia varieties, making it more acceptable for some culinary uses. It still has a stronger scent than English lavenders.
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Uses: If you're looking for a larger, more vigorous plant that is cold-hardy and you want to experiment with its flavor, it can be used sparingly in stronger-flavored savory dishes or infusions where a more robust lavender note is desired. However, for delicate desserts, stick to the English lavenders.
Important Culinary Tips for Cold Climates:
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Harvesting: For the best flavor, harvest lavender flowers just as the buds begin to open, before they are fully bloomed. This is when their essential oil content and flavor are most concentrated and least camphorous.
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Drying: Dry lavender in a cool, dark, well-ventilated area to preserve its color and flavor. Once dried, store the buds in an airtight container away from light and heat.
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Use Sparingly: Lavender has a potent flavor. A little goes a long way, especially with dried lavender (which is more concentrated than fresh). Start with a small amount and adjust to your taste. Too much can make a dish taste perfumed or bitter.
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Focus on the Buds: For culinary purposes, primarily use the flower buds, not the stems or leaves, as they can be more bitter or woody.
By choosing these cold-hardy English lavender varieties, you can enjoy the delightful and unique flavor of homegrown lavender in your cooking, even if you live in a region with chilly winters.