Are all types of lavender safe to use in cooking?
Thanks for contacting the Toronto Master Gardeners.
The short answer to your question is – yes. However, not all Lavender provides the best flavour for your cooking.
Lavender is an herb that belongs to the mint family. Perhaps the most common culinary species of lavender is Lavandula angustifolia. The “Munstead” cultivar in particular is the sweetest and provides a subtle citrus flavour. Hybrids of the Lavandula angustifolia and Lavandula latifolia are called Lavandins, and these species are generally planted for ornamental use in gardens or commercially for use in cosmetics and oils. French lavender falls into the category of Lavandins. These contain more camphor and are therefore not widely used in cooking.
The only caution I would give is to make sure that whatever lavender you decide to use in your cooking, make sure the plant has not been sprayed or exposed to chemicals.