Can all lavender varieties be used in cooking?

Not all lavender types are suitable for culinary use due to the presence of harmful compounds. English lavender (Lavandula angustifolia) is the only edible type of lavender with low camphor levels. Other types contain toxins that induce digestive issues. I learned this after an unpleasant experience with French lavender in tea.

Camphor toxicity results in the opposite outcome. Symptoms, such as nausea and headache, arise within hours following ingestion. I experienced this after consuming unidentified lavender in shortbread. Now I plant culinary herbs separately and label them. Avoid foraging for wild lavender to enhance your cooking.

Even previously safe varieties are affected by dosages. Start low at 1⁄4 teaspoon for the batch size. Lavender can easily dominate with its floral notes. When I infuse honey, I use one tablespoon of lavender for a one-pint jar and taste-test before serving more. Strong-flavored means too much.

Buy culinary lavender from reliable vendors. Check the botanical name on the package. The "organic" label states it has no pesticide residues. I buy from herb farms that offer organs with lab reports. Stay away from the decorative bundles you see that are offered for crafts.

Preparation enhances flavor and alleviates concerns about the potential for mistakes. Crushing buds lightly before steeping in liquid is the best step. Always strain completely after infusion. Make sure to remove all of the green calyces, as they contain many bitter compounds. This method produces a floral flavor that is well-balanced.

Read the full article: How to Grow Lavender From Seed Successfully