As a member of the same family as many of our most popular herbs, it is not surprising that lavender is edible and that it’s use in food preparation is also returning. Flowers and leaves can be used fresh, and both buds and stems can be used dried. Culinary Lavender is a member of the mint family and is close to rosemary, sage, and thyme. It is best used with fennel, oregano, rosemary, thyme, sage, and savory.
English Lavender (l. angustifolia and munstead) has the sweetest fragrance of all the lavenders and is the one most commonly used in cooking. The uses of lavender are limited only by your imagination. Culinary Lavender has a sweet, floral flavor, with lemon and citrus notes. The potency of the lavender flowers increases with drying. Perennial, Zone 5-9.
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