Boss Blossoms

Did you know lavender belongs to the same family as mint and basil? Along with some more-familiar woody edible herbs in the Lamiaceae family like oregano, rosemary, sage, savory, and thyme, lavender is native to the scrubby edges of the Mediterranean. A perennial plant, it's known for its fragrant purple blossoms and for its health benefits.

Although lavender may be best known as an addition to potpourri, this versatile plant has a range of surprising culinary uses that can be implemented in both sweet and savory dishes.

Regular vs Culinary Lavender 

Is all lavender edible...?

While all lavender is edible, some kinds of lavender taste better than others. It is widely accepted that lavandula angustifolia is the best tasting lavender, because it doesn’t have a high camphor content (camphor is the bitter taste that makes some lavender taste like medicine or soap). Thus, any lavandula angustifolia variety should be good for cooking – but keep in mind taste isn’t the only consideration. While it may sound cool to purchase a pink or white lavender, these lavender buds dry grey and aren’t very visually appetizing in food. For cooking, lavandula angustifolia varieties that dry a deep, dark purple are recommended.

The other common lavender species in the United States is lavandula x. intermedia, or “French” lavender. The herb mixture “Herbes de Provence” typically includes lavender buds or leaves, and often this mixture uses intermedia lavender rather than angustifolia – so it’s not unheard of to eat this species. If you really want to try cooking with your intermedia plant you’ve got in the yard, give it a shot – but remember lavandula intermedia does have noticeably more camphor in it than angustifolia, so be prepared for more bitterness, and compensate by adding less lavender than the recipe calls for.

Eating the ornamental lavender varieties like lavandula stoechas (or “Spanish” lavender) lavandula dentata, or the intensely camphorus lavandula lanata (Spike Lavender) is not recommended.  Again, they won’t hurt you, but they won’t taste good.

Available Now

vomFASS Lavender Honey Balsamic Star Vinegar—During the peak Lavender Bloom, the bees gather the nectar from lavender plants to create this specialty treat. At the hive, the bees transform it into true Lavender Honey. vomFASS takes honey, creates a mead (fermented honey beverage) which is then made into our Lavender Honey Balsamic Star. The flavor complexity of lavender honey shines through, bursting with floral and fruity flavors. This wonderful star vinegar is delicious with salads or as a dip for cheese. It pairs well with all vomFASS extra virgin olive oils and nut oils, especially Lemon Extra Virgin Olive Oil and FassZination Sesame Oil! It's a must for your charcuterie board! 

vomFASS Lavender Liqueur—Having an aroma that will take you back to summer days at your grandma’s house, our Lavender Liqueur presents the perfect balance of clean, rich, floral aroma and taste. Try it as an amazing addition in cocktails like the Aviation, or added to Earl Grey tea or champagne.

vomFASS Herbes de Provence Extra Virgin Olive Oil—Bring the taste of southern France to your own kitchen and grill. This lightly filtered cold-pressed extra virgin olive oil is perfectly balanced with Herbes de Provence spices, so it offers the quintessential dash of this special herb blend to your veggies, pasta, fish and meat dishes. 

Ready, Set, Play!

The initial sensory impact of lavender is a pungent floral flavor and aroma, with subtle notes of herbaceousness, earthiness, and mint. Different lavender varieties can take on additional undertones of fruit, smoke, and woodiness, making it a complex culinary herb. French lavender is frequently included in the herb blend "Herbs de Provence" which benefits from the subtle floral flavor.

As a jumping-off point for thinking of how to use lavender with food or drink, consider the use of rosemary in recipes. Both herbs are pungent and work in recipes that are either strongly savory (roast leg of lamb comes to mind) or sweet and fruity (citrus with lavender is generally a great combination). And, consider cocktails featuring rosemary. In each case, substitute lavender for the rosemary, and ask your taste buds and nose what they think. We think you’ll be pleased.

Adding Culinary Dimension

Deployed in moderation and with an appreciation for ingredient-pairing, vomFASS Lavender Liqueur and Lavender Honey Balsamic Star vinegar in your food can add an exciting new dimension to your meals, from lavender cocktails right through to aromatic desserts. 

Lavender Lemon Drop Cocktail

Lavender Honey Beet Salad