Culinary Lavender Varieties
Culinary Lavender Varieties. The ‘english’ lavender varieties were not locally developed in england but rather introduced in the 1600s right around the time the first lavender plants were making their way to the americas. Create lavender honey by adding four teaspoons of chopped lavender blossoms to one cup of warmed honey.
These varieties are best used for aromatherapy or culinary uses. Our culinary lavender is the variety that is best for cooking as not all lavender plants are suitable. English lavender varieties include hidcote, lady and munstead french lavender.
The Best Edibles Are English Lavender Varieties (Lavandula Angustifolia) Like Hidcote, Munstead, And Lady.
Store in a dark, cool cupboard or pantry. Written by the masterclass staff. Other varieties used in cooking include ‘grosso’ and ‘provence’.
Lavandula Angustifolia (English Lavender) Native To The Mediterranean Area, English Lavender Is Great For Potpourri, Cooking, Garden Borders, And Even For Its Oil.
Dark purple, well loved favourite. Maillette oil is a relaxant and a few drops can be put neat into a bath, or maybe even a few on the pillow to help you drift off to sleep. It has a mid purple sort of colouring at the height of its bloom and is the most commonly used flower by aromatherapists.
Also Known As Fringed Lavender, This Species Is Most Often Grown In Pots Or Tubs And Can Be Pruned Into Topiary Shapes.
Aromatic when brushed against or crushed. English lavender is a large lavender variety that grows to a height of approximately 1 to 2 meters (3 to 6 feet tall). If you happen to live in a milder climate without extreme winters, then you might be able to try your hand at growing grosso lavender.
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