Herb
Lavandin
C tier
Lavandin is the hybrid group (L. angustifolia × latifolia) grown for huge oil yields—camphoraceous, sharp, and excellent for soap and cleaning, usually too harsh for desserts. Spikes are long and branched compared with true English lavender. Avoid as default culinary lavender unless a savoury rub specifically wants camphor edge. Check labels: many “lavender” sachets are lavandin, not angustifolia.
Track this ingredient
Unit
Characteristics
Preparations
Avoid Baking DefaultNon-Food FragranceSavoury Rub Rare
Traits
CamphorHigh CamphorHybrid High YieldIndustrial OilNot Ideal CulinarySharpSoap Oil
History
FR
Provençal farms expanded lavandin hybrids for industrial oil yield.
FR
Lavandin dominated bulk lavender oil production over true lavender.
Culinary teachers warned against lavandin in baking for soapy camphor notes.
Quality food brands specified true lavender vs lavandin on packs.