Herb
Lavender
Culinary lavender is the flower bud of selected Lavandula types used sparingly in baking, honey, herb blends, and savoury Provençal dishes. English lavender (Lavandula angustifolia) is preferred for food; spike and lavandin types are stronger and more camphoraceous. Overuse tastes soapy. Buds are dried for herbes de Provence, sugar, and syrups; fresh flowers garnish desserts. Only unsprayed culinary-grade flowers should be eaten.
Also known as: Lavande, Lavanda
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History
Mediterranean peoples used lavender for fragrance, washing, and occasional cookery.
Provençal cultivation expanded lavender for perfume, with culinary use in regional sweets and meats.
Herbes de Provence blends popularised dried lavender buds in savoury seasoning.
Artisan baking and cocktail culture revived measured culinary lavender worldwide.