Cooking with Lavender: Tips, Tricks and Delicious Recipes to Try
Lavender is one of my favorite ingredients for both baking and cooking. I sprinkle it into cookies, steep it in syrups, and even sneak it into savory dishes! That said, pick the wrong type, or use too much, and that delicate flavor can quickly turn overpowering.
In this guide, you’ll learn how to choose the best culinary lavender (including which types to avoid), discover simple techniques for cooking with lavender, and pick up tips to sidestep the most common mistakes.
Choosing lavender for baking and cooking
There are over 40 species of lavender and hundreds of different varieties! While any culinary-grade lavender is fine for cooking, there are a few species that stand out.
For culinary purposes, English lavender (Lavandula angustifolia), also known as true lavender, is the gold standard. It has a sweet, floral flavor without being overly bitter. It also has a lower camphor content, meaning it won’t leave a harsh, medicinal aftertaste like some other lavender varieties.
Shopping tips
- Look for “culinary lavender” – This ensures it’s pesticide-free and safe for consumption.
- Best choice: English lavender (Lavandula angustifolia) – Sweet, floral, and low in camphor, making it perfect for both sweet and savory dishes.
- Second best choice: Lavandin (Lavandula x intermedia) – a hybrid often grown in France, it’s also a popular choice for cooking. It has a higher camphor content that gives it more of a medicinal edge, but it will still work well for any of my lavender recipes. You’ll often find lavandin online mislabeled as “French lavender.”
- Stay away from non-culinary lavender. Species such as true French lavender (Lavandula stoechas) are not recommended for cooking. They are harsh and camphor-heavy, making them best suited for aromatherapy and sachets.
How to use lavender (and avoiding common mistakes)
Baking
Cookies, shortbread, scones, cakes
- Method: Rub whole dried lavender buds into sugar before continuing with your recipe. For a more pronounced flavor, pulse lavender with a tablespoon of sugar in a spice grinder until finely ground.
- Common mistakes: Avoid using stems or over-measuring—lavender can quickly overpower.
Lavender sprinkling sugar: Combine 1 tablespoon of granulated sugar and 1/2 teaspoon dried lavender in a spice grinder. Pulse until finely ground, then mix with 1/2 cup granulated sugar. Perfect for sprinkling on baked goods!
Drinks
Cocktails, lattes, teas, lemonades
- Method: Make lavender syrup by steeping 1-2 tablespoons dried buds in warm simple syrup (1:1 water:sugar) for 10–15 minutes, then strain.
- Common mistakes: Avoid adding the lavender to boiling liquid and make sure not to oversteep, as both can cause a bitter taste.
Savory dishes
Herbes de provence, finishing salts
- Method: Combine dried lavender with herbs like thyme, rosemary, or oregano, or mix with flaky or coarse salt.
- Common mistakes: Always use dried buds, not fresh, for spice rubs. Start with 1/2 teaspoon per cup of blend and adjust to taste—lavender should complement, not dominate.
FAQs
Most lavender is technically edible, but some varieties taste better than others. For cooking and baking, opt for something labeled “culinary lavender.” Culinary lavender is typically less bitter in flavor and free from chemical treatments and pesticides.
Culinary lavender has a floral, slightly sweet, and herby flavor with subtle minty or citrusy notes (depending on the variety). When used sparingly, it adds a delicate floral flavor to dishes, but in excess, it can taste soapy or medicinal.
The soapy flavor usually means too much lavender was used or the wrong variety was chosen. Stick with dried English lavender (Lavandula angustifolia), and always measure carefully—a little goes a long way. Avoid using stems and make sure not to over-steep or boil.
While you can cook with fresh lavender, it’s easiest to source dried lavender buds. If you do choose fresh, plan to use a larger quantity—its flavor is milder than the concentrated dried form.
Lavender works beautifully with lemon, honey, vanilla, berries (especially blueberries and blackberries), and herbs like thyme and rosemary. In savory dishes, it complements roasted meats, root vegetables, and goat cheese. It’s also lovely with dark chocolate or creamy desserts!
This post may contain affiliate links through which we may earn a small commission at no additional cost to you. We only recommend products that we genuinely love and would use ourselves.