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Thu, Jul 4, 13 at 22:34
| What is your favorite lavender to cook with? I wanted to pick up some lavender plants and was wondering which I should look out for so that I can later use the flowers to cook with. Thanks! |
Follow-Up Postings:
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- Posted by balloonflower CO 5b (My Page) on Fri, Jul 5, 13 at 1:54
| You should look for English lavender--lavandula angustifolia. Any lavender will work for cooking with, but English has better flavor. The French (l. stoechas) and Spanish (l. dentata) varieties are more for perfumes and such, and can have a more medicinal flavor. Depending on where you live, extension services or a good greenhouse may be able to tell you what thrives in your area. Munstead and Hidcote are both good culinary varieties. |
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| Thanks! I have heard really great things about the Hidcote. |
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| Hidcote is what I use -- simply because it makes the best sachets, so that's what I grow. I've only canned lavender in a peach jam, and used the flowers in that, but I've cooked with the leaves as well. Definitely need a light hand, because it has a pine-y, resiny taste, but don't overlook the leaves in baked goods or simple syrup! |
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