Lavender
Lavender is the herb derived from the flower buds of various species of the genus Lavandula in the mint family. There are approximately 50 species, but the two most widely used in cooking, each with hundreds of cultivars, are:
English Lavender: Lavandula angustifolia Lavandin: Lavandula × intermedia (pictured)
CLASSIFICATION:
- KINGDOM: Plantae
- CLADE: Tracheophytes
- CLADE: Angiosperms
- CLADE: Eudicots
- CLADE: Asterids
- ORDER: Lamiales
- FAMILY: Lamiaceae
- GENUS: Lavandula
REGION OF ORIGIN: Lavender was likely first domesticated in the coastal hills of the Western Mediterranean - particularly in France, Italy, and Spain, known for their iconic lavender fields. This region remains the primary center of cultivation to this day. However, wild lavender species span all the way from the Canary Islands to North and East Africa to Southwest Asia and even South India, reflecting lavender's impressive adaptability.
PART & COLOR: Lavender is mainly used for its flowers, which grow in elongated clusters (called spikes) along the tips of the leafless stems. Lavender spikes range in color from many shades of purple to blues and pinks and white. English lavender flowers are typically a dark, bluish purple or pinkish, while lavandin flowers are a lighter, grayish purple (left).
HARVEST: While the exact timing varies by climate and cultivar, lavender generally blooms in the summer months. The flowers are the herb, so this is also the harvest time. For peak aromatics, spikes are clipped in the morning when about half of them have blossomed. More flowers do continue to open throughout the growing season, allowing for multiple harvests.
AROMA & FLAVOR PROFILE
The fragrance of lavender is well-known for its power of relaxation. Some venture so far as to call it enchanting. And we would agree. You’ve likely heard of its popularity in aromatherapy or poured a few drops of its essential oils in a bath. It’s a sweet, delicate aroma reminiscent of the rolling fields of Provence or Tuscany. Hints of rosemary and mint mingle with a bouquet of herbal and floral notes. It’s truly a wonderment, and yes, it will calm you, soothe you, and revitalize you.
The flavor of lavender is similarly sweet and floral, but with an earthier, more citrusy quality. Some varieties are slightly more bitter, but you’re guaranteed to have a good time playing with its floral subtleties in many recipes.
CULINARY USES
Lavender is great for infusing syrups, sauces, vinegars, oils, honeys, and beverages (lemonade especially). Another fun thing to try is storing salts and sugars with a small sachet of lavender - its essential oils will seep into the granules over time.
Lavender’s floral notes make it a popular addition to baked goods and desserts. It’s also a key player in classic herb blends like herbes de Provence, which is often used to season meats, vegetables, and stews. In savory dishes, lavender can complement the richness of meats like lamb and chicken if used sparingly. Lavender is best used with a light hand so it can elevate the other ingredients, not overpower them. Dried lavender especially can create an unappetizing, almost soapy taste if deployed too liberally.
