All Culinary Lavender Varieties Are Edible: Debunking the "Gray vs. Purple" Myth

The Myth

A TV gardener claimed only "gray lavender" is edible, not "purple lavender." Lisa wants to bake with lavender.

The Truth

All Lavandula species are edible. "Gray" and "purple" are not botanical terms—they describe foliage or flower color, not species. Common culinary species:

• L. angustifolia (English lavender) – sweet, floral, best for cooking.
• L. x intermedia (lavandin) – stronger, more camphor; use sparingly.
• L. latifolia (spike lavender) – high camphor; less culinary.

L. dentata (fringed) and L. spica are less common; safety uncertain—stick to the first three.

How to Use Lavender in Baking

• Harvest flower buds just before full open.
• Use sparingly: 1 tsp dried buds per batch of cookies, cake, or shortbread.
• Infuse into sugar, honey, cream, or butter for even flavor.
• Pairs beautifully with lemon, honey, berries, chocolate, Earl Grey tea.

Safety First

Always verify the Latin name on the plant tag. Common names vary wildly. If unsure, don't eat it.

Bottom Line

Your garden lavender is almost certainly edible if it's L. angustifolia or L. x intermedia. Enjoy!