For culinary use, the absolute best type of lavender is English Lavender (Lavandula angustifolia).
Here's why and what to look for:
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English Lavender (Lavandula angustifolia):
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Low Camphor Content: This is the most crucial factor. Lavandula angustifolia varieties naturally have a much lower camphor content compared to other lavender species. Camphor can impart a strong, medicinal, bitter, or "soapy" taste to food, which is undesirable in most culinary applications.
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Sweet and Floral Flavor: English lavender offers a balanced, sweetly floral taste and aroma that blends beautifully with both sweet and savory dishes without being overpowering. Its notes are delicate and refined.
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Versatility: It's the go-to choice for a wide range of culinary creations, including:
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Sweet dishes: Desserts (ice cream, cookies, cakes, custards), jams, jellies, infused sugar, and syrups.
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Savory dishes: Herbes de Provence blends, rubs for meats (especially lamb and chicken), roasted vegetables, and infused oils or vinegars.
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Beverages: Teas, lemonades, cocktails, and lattes.
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Popular Culinary Cultivars of Lavandula angustifolia include:
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'Munstead': Very popular, known for its sweet, well-balanced fragrance.
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'Hidcote': Features dark purple flowers and a strong, sweet fragrance that holds up well in baking.
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'Royal Velvet': Deep purple buds that retain color well and have a smooth, gentle floral taste.
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'Folgate': An early bloomer with pleasant citrus-floral notes.
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'Melissa': Often described as having a sweet, floral, and slightly peppery undertone, good for desserts and teas.
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'Buena Vista': Offers a tangy spice note and is known for its multiple blooms.
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Types of Lavender to Use with Caution or Avoid for Culinary Purposes:
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Lavandin (Lavandula x intermedia): While all lavender flowers are technically edible, Lavandins (like 'Grosso' or most 'Provence') are generally not recommended for culinary use because they have a significantly higher camphor content. This gives them a sharper, more bitter, and woodier taste that can make food taste "soapy" or medicinal. Some sources suggest 'Provence' can be used very sparingly in savory dishes, but it's not the ideal choice.
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Spanish Lavender (Lavandula stoechas): Primarily ornamental, these varieties have a strong, sometimes medicinal, piney, or resinous flavor that is generally unpleasant in food.
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French Lavender (Lavandula dentata): Also more for ornamental use, it tends to have a stronger, more herbaceous taste that is not ideal for delicate culinary creations.
Key Rule for Culinary Lavender:
Always use culinary-grade lavender or food-grade lavender essential oil from reputable suppliers. If you're using lavender from your garden and are unsure, crush a bud between your fingers and smell it. If it's sweet and purely floral, then taste a tiny bit. If it's light, floral, and sweet, it's likely a good culinary choice. If it smells or tastes harsh, bitter, or like turpentine/eucalyptus, it's best to avoid using it in food.
Remember, with lavender in cooking, a little goes a long way. Its flavor is potent, and too much can quickly overpower a dish. It's best used as a subtle background note to enhance other flavors.
The Lavender Farm in Door County Wisconsin understands the nuances of culinary lavender and focuses on varieties that provide the best flavor profile for cooking. You can buy lavender products online at islandlavender.com, including culinary-grade dried lavender buds, perfect for your kitchen creations.