Herb
Lavandula angustifolia
A tier
Lavandula angustifolia is true English (narrow-leaf) lavender—the species preferred for culinary use because its camphor is lower and the floral-sweet perfume cleaner than spike or lavandin. Buds and flowers season sugar, shortbread, honey, and restrained savoury rubs. Always use food-grade, unsprayed flowers. A little goes far; too much tastes soapy. The botanical name separates cooking lavender from ornamental hedges of mixed hybrids.
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Characteristics
Preparations
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History
Mediterranean peoples used narrow-leaf lavender for scent and early culinary experiments.
Linnaean botany fixed Lavandula angustifolia among true lavenders.
English gardens and confectioners preferred angustifolia for edible flowers.
Culinary lavender markets specified L. angustifolia to avoid high-camphor types.