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One of the most popular smells in human history, lavender has been celebrated around the world for over 2,500 years: The ancient Egyptians used this flowering herb, a member of the mint family, for its potent fragrance during mummification; in ancient Greece it was incorporated in treatments for everything from insomnia to backaches; and it was employed so often by the Romans for healing baths that the word lavender comes from the Latin verb lavare meaning “to wash.”
But beyond its wide range of therapeutic and healing properties, lavender is also a helpful companion in the kitchen. When you know how to cook with lavender properly, it can bring a beautiful floral quality to a number of sweet and savory dishes. But the key to keeping your food from tasting like your mom’s favorite hand lotion? Culinary lavender.
French lavender is frequently included in the herb blend herbes de provence, which benefits from the subtle floral flavor. As a rule, lavender can be used similarly to fresh rosemary, in recipes like meat marinades and baked breads. Lavender flowers also make a beautiful garnish for salads, desserts, and more.
How do you buy high-quality lavender?
When shopping for high-quality culinary lavender, color is key. “You want to look for that vibrant blue-purple color as opposed to grayish-purple,” Cheney says. Cheney also recommends giving the herbs a nice whiff—good culinary lavender should have a “spicy, minty quality but not an overly perfumy aroma.”
Ultra-Blue Premium Lavender Flower Buds
Culinary lavender is sold both fresh and dried at many spice shops, farmers markets, and health foods stores, as well as chains like Whole Foods and Trader Joe’s. If the lavender isn’t specifically labeled as “culinary,” youll want to double-check. Avoid cooking with lavender if you’re unsure, and don’t use lavender essential oil for cooking—it can be unsafe for ingestion.
As with almost any food product, the quality is incredibly dependent on the source. “Sourcing transparency is crucial in two ways,” Cheney says. “One, it results in a fresher product, closer to its harvest date. Two, it means that the money is going directly to the farmer as opposed to intermediaries,” and more information is available regarding how it was grown and processed.
What is culinary lavender?
The term lavender is generally used to describe any plant of the genus Lavandula, which encompasses 47 known species of flowers. Not all lavender, however, should be used in food. I repeat: Not all lavender should be used in cooking. Though most lavender is technically safe to eat, culinary lavender is typically cultivated from Lavandula angustifolia plants (commonly known as English or “true” lavender) and has a lot less oil than the aromatic lavender used in perfumes or soaps.
“That leads to a much sweeter, more palatable lavender that’s easier to use in your cooking,” says Claire Cheney, founder of New England spice purveyor Curio Spice Co. “Lavender can be a polarizing flavor like cilantro. Maybe you always thought of it as an overly floral or soapy flavor, but it can be enchanting and forest-like,” Cheney says.
Culinary Lavender
FAQ
Can you put lavender in the oven?
What does lavender taste like in baked goods?
How do you pick lavender for baking?
Can You bake with lavender?
When used correctly, lavender imparts a unique floral flavor that can turn ordinary baked goods into extraordinary treats. This guide will tell you everything you need to know about baking with lavender, including the right kind of lavender to use, where to get it, and how to add lavender to your favorite recipes.
Can you use dried lavender buds in baking?
It’s easy to make: just grind dried lavender buds with granulated sugar, and use it in place of sugar in your favorite baking recipes. Using lavender sugar ensures that the lavender flavor is evenly distributed throughout the recipe, and you don’t have to worry about the texture dried lavender buds might add to your baked goods.
How do you add lavender flavor to baked goods?
The most common ways to add lavender flavor to your baked goods are either infusing a liquid with lavender, or incorporating the dried buds directly into the recipe. (You can also use lavender flavoring extract, but for our purposes we’re sticking with real lavender plants.)
How do you make lavender taste good?
Lavender can quickly make your dish taste perfume-y, and a little goes a long way (kind of like vanilla). Start with a little, taste, and add more as needed. You’ll want to either grind the buds (perfect for mixing into sugar), or seep and strain them from a liquid (like in simple syrup or honey). 1 part fresh lavender buds = 1/3 part dried buds.