Lavendula angustifolia

Lavender was first used in Herbs du Provence which is dried herbs used in slow cooked dishes. 

But the correct lavender to use in any cooking is important if you want the flavour to be pleasant and not reminiscent of camphor.

Lavandula angustifolia and Lavandula spica or the ones to use.

Commonly called English Lavender.

But did you know that so much of this plant is grown in France that they called it French Lavender rather than English Lavender.

The true French lavender is Lavandula dentata, which has serrated leaf margins and much larger almost woollier flowers. French lavender seems to flower for most of the year.

This one has a high camphor content which is unpleasant to taste. 

Lavandula angustifolia or English lavender has smooth sided leaves and a very slender flower and a long stalk.

Confusing if you want to use the correct plant’s flowers in cooking.

Let’s find out  more about Lavender in cooking.

I'm talking with Ian Hemphill from www.herbies.com.au

PLAY : Lavender_1st November_2017

For the lemon and Lavender cakes recipe go to this link Lavender and Lemon Cakes

Remember:The  Lavender we should use in cooking is English lavender or Lavandula angustifolia, has a smooth leaf and the flower head is on a skinny long stem.

Ian mentioned how Lavender bottles, a lost art. Just search the web on making instructions...there are plenty.

If you have any questions about which Lavender to use in cooking then why not email us realworldgardener@gmail.com or write in to 2RRR PO Box 644 Gladesville NSW 1675.