Lavender is an aromatic herb in the mint family. It is used in baking, drinks and even savory dishes. Lavender is extremely potent when fresh and should be used sparingly. Most often sold dried, lavender can be infused with water, cream or other substances to create a delicate floral flavor. Lavender blossoms are bright purple, but can range from blue to pink.

Lavenders Lavandula are a genus of 39 species of flowering plants in the mint family, Lamiaceae, native to the Mediterranean region south to tropical Africa and to the southeast regions of India. The genus includes annuals, herbaceous plants, subshrubs, and small shrubs.


Other names: French Lavender
Translations: Lavanda, Levanda, Lavandă, Lavanda, Cây oải hương, Lawenda, Lavendel, एक प्रकार का फल, Lavanda, Лаванда, Λεβάντα, الخزامي, 라벤더, Levandule, Warna lembayung muda, 薰衣草, Lavanda, Levanduľa, Lavanda, אזוביון, Lavendel, Лаванда, ラベンダー, Lavande, Lavendel, Lavendel, Lavanda, Лаванда, Laventeli, Лавандула

Physical Description

Edible lavender is most often purple in color. It grows in mounds and the flowers grow as upright spikes. The flowers can vary in shape and size, depending on the variety.

Colors: green foliage with lavender or purple flowers

Tasting Notes

Flavors: floral
Mouthfeel: Earthy
Food complements: Cream, Ice cream, Shortbread, Tea
Wine complements: White wine or sangria
Beverage complements: Tea, Green tea

Selecting and Buying

Seasonality: june, july, august, september
Peak: july, august, september

Conserving and Storing

Lavender can be picked and stored upside down to dry. To retain the best flavor, store in an airtight container.



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