Why Some Lavender Tastes Better in Recipes
Not all lavender varieties are a good fit for cooking. English lavenders, or Lavandula angustifolia, are known as "true" lavenders and prized for their sweet, floral flavor. These varieties have less camphor in their buds, which means they lend a mild, pleasing taste to dishes. On the other hand, lavandin types, such as Grosso, Phenomenal, and Provence, generally contain more camphor, giving a sharper, sometimes soapy flavor if used in large amounts. Understanding this flavor difference is key. It helps gardeners pick lavender that enhances food without overpowering it. Always check that the lavender you grow is one of the sweet-tasting English types when your goal is cooking.The Best Lavender Cultivars to Grow for Cooking
If you want lavender for your kitchen, select English varieties like Hidcote and Munstead. These plants produce deep purple buds with a strong, sweet aroma that holds up well when dried. They are hardy and reliable in a range of climates. Some lavandins, like Grosso, have a strong camphor scent. While great for crafts or sachets, they are less suited for cooking. Always confirm the plant variety name before planting, especially if purchasing online or from catalogs. Growers sometimes label lavandin as culinary lavender, which can lead to unexpected bitterness in recipes. Sticking to pure English lavender varieties gives you buds with the best cooking flavor.Using Lavender Buds in Recipes Without Overdoing It
Lavender’s flavor is potent, so it’s best to use it carefully in the kitchen. A good starting point is one teaspoon of dried buds per serving, adjusting up or down based on your taste and the recipe. Fresh buds need a bit more since drying concentrates the flavor. Grinding dried buds before adding helps distribute the taste evenly and avoids bitter chunks. Always remove stems and only use the small flower buds — stems are tough and can taste bitter. Lavender can add delightful floral notes to cookies, cakes, teas, and roasted meats, but too much leads to a soapy or harsh taste. Experiment with small amounts first to find the right balance.Drying and Storing Lavender for Kitchen Use
To keep the best flavor, harvest lavender buds just before the flowers open fully. At this stage, the buds have the sweetest scent and flavor. Gather small bundles and hang them upside down in a dark, dry, and well-ventilated space to dry. This preserves the buds' color and aroma while preventing mold. Once dry, gently strip the buds from their stems, avoiding breaking the buds. Store the dried buds in airtight containers away from strong light or heat. Crushing buds only when ready to use preserves their fragrance and taste. Proper drying and storage keep the lavender fresh and tasty for months.Planting Lavender for Culinary Use by USDA Zone
Lavender thrives in full sun and soil that drains well. In colder zones like 3 and 4, use raised beds or pots filled with sandy, well-drained soil to keep roots from staying too wet in winter. Zones 5 and 6, like Rockford, Michigan where Great Lakes Lavender Farm grows, offer natural conditions good for planting in spring or early fall. In warmer zones (7 through 10), early fall planting helps plants establish roots before hot summers. Avoid heavy mulching near the base of the plant, as poor air circulation and excess moisture can cause root rot. Choose varieties hardy to your zone and soil, and adapt planting time to give lavender the best start.General Care Tips to Keep Kitchen Lavender Thriving
After planting, water young plants deeply once a week to help roots develop, but let the soil dry out between waterings. Established lavender needs less water and does not tolerate soggy soil. Good drainage is crucial. After the blooms fade in summer, prune by cutting back about a third of the green growth while leaving 2 to 3 inches of green stems above the woody base. Avoid cutting into the old woody parts, which rarely regenerate. Do not prune heavily after early September to reduce risk of winter injury. These care steps keep plants healthy, vigorous, and productive year after year for your culinary needs.
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