Lavender for cooking? Particular variety?

Can you cook with any lavender or does it need to be a particular variety?

Chef_carter441, Jan 19, 10:51 pm

carter441, I note that a good number of recipes simply state "culinary lavender" and that confirms my belief that not all varieties of lavender are best/suitable/safe for cooking. Somewhere I feel sure that I have kept a note, or maybe it's in one of my many books, re exactly which variety/varieties are ok/best for cooking. Will post if I can find the info. :-))

Chef_245sam, Jan 19, 11:03 pm

Thank you. I appreciate you taking the time to comment.

Chef_carter441, Jan 19, 11:05 pm

Use an english lavender. Dilly dilly for example. The italian types are no good to cook with.

Chef_kitj1, Jan 20, 7:36 am

I purchased a lavender bush a week or so back and as I wanted an edible one the plant shop man told me to get Lavender Dentata which is a French lavender. I know there is also an edible English lavender too but for the life of me I can't remember its name.
You only use a very small amount of lavender as it apparently is quite strong.

Chef_teddiesbearall, Jan 20, 9:55 am

Only use the English lavender. Munstead or Hidcote are good.

Chef_cookessentials, Jan 20, 9:56 am

French lavender is edible. Most english lavenders are NOT edible - so be careful.

Chef_gaspodetwd, Jan 23, 5:05 pm

Chef_ahaaaaa, Apr 27, 2:54 pm

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