Can you eat lavender?

What does lavender taste like?

What is culinary lavender? Is there a difference between "regular" lavender and culinary lavender?

What is the best type of lavender for culinary?

lavandula angustifolia "Royal Velvet" essential oil
"Royal Velvet" lavender

What type of lavender isn't good for culinary?

So I can eat the lavender in my yard?

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4 Replies to “Culinary Lavender: What is culinary lavender?”

  1. Jose

    Thanks so much for the information you provided. I have the Hidcote Blue lavender variety. I have found that the dried buds taste a bit citrusy. I use it to make a version of the Apricot, Walnut, and Lavender Sourdough Bread from theperfectloaf.com. This variety, not only tastes good, but it is beautifully dark.

    1. Rebecca Olson[ Post Author ]

      That’s great to know! We just planted the Hidcote Blue variety, so I’ll have to dry some this year and try out the bud!

  2. Shannon

    I have question: are culinary lavender buds harvested pre or post flowering? Just trying to figure out the harvesting timing.

    1. Rebecca Olson[ Post Author ]

      Hello – that’s a great question! When harvesting for bud, you want to harvest the buds before they flower. However, you don’t want to harvest too early or the buds won’t be large or fully developed. Ideally you want the buds to be plump and just about to flower. Since lavender typically flowers a little at a time (rather than all at once) we keep an eye on it this time of year and harvest when 10-20% of the plant has flowered. Hopefully that helps!

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