Below is a list of all known varieties for Lavender. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Anouk Lavender | An herb used for its fragrance and in culinary dishes. |
| Culinary Lavender | Specifically grown and harvested lavender buds known for their sweet, floral aroma and absence of soapiness; used in baking and teas. |
| Dried Culinary Lavender Buds | The dried flower buds of a culinary-grade lavender (like Munstead or Hidcote), used as a spice. |
| English Lavender (L. angustifolia) | The species "true lavender," considered the best for culinary use due to its sweet, floral flavor and low camphor. |
| Fathead Lavender | An herb used for its fragrance and in culinary dishes. |
| French Lavender | French Lavender — a food ingredient. |
| French Lavender (L. dentata) | "Toothed" leaves. "Resinous, pine-like" scent. **Not** typically used for cooking. |
| Goodwin Creek Lavender | An herb used for its fragrance and in culinary dishes. |
| Ground Culinary Lavender | Dried lavender buds, ground into a "fine powder." Used as a "spice" in "rubs" or "Herbes de Provence." |
| Hidcote Lavender | A variety with a deep purple color and a strong fragrance, used for both culinary and aromatic purposes. |
| Lavender "Blue Cushion" | A compact, English variety. "Violet-blue" flowers. "Sweet, floral" scent. |
| Lavender "Folgate" | An English variety. "Blue-purple" flowers. "Sweet, floral" scent. Good for "culinary" use. |
| Lavender "Grosso" | A lavandin hybrid (L. x intermedia) with a very strong, camphorous scent. High oil content, but can be "soapy" if overused in cooking. |
| Lavender "Hidcote Giant" | A Lavandin hybrid. "Deep purple" flowers on "long stems." "Strong, camphorous" scent. |
| Lavender "Hidcote" | An English variety. Deep, "purple-blue" flowers. Strong, "sweet, floral" scent. A top culinary choice. |
| Lavender "Lady" | An English variety. "Pale purple" flowers. "Mild, sweet" scent. Good for "baking." |
| Lavender "Munstead" | An English variety. "Lilac-blue" flowers. "Sweet, mild, floral" flavor. A top culinary choice. |
| Lavender "Provence" | A lavandin hybrid known for its long stems and a sweet, light fragrance. Good for culinary use, especially in Herbs de Provence. |
| Lavender "Royal Velvet" | An English variety. "Dark, velvety-purple" flowers. "Sweet, rich, floral" scent. Excellent for culinary use. |
| Lavender "Twickel Purple" | An English variety. "Long, lilac-purple" flower spikes. "Sweet, floral" scent. |
| Lavender "Vera" | A cultivar of English lavender, often considered the "true" species. "Sweet, floral" scent. |
| Lavender (Alba) | A cultivar of English Lavender known for its pure white flowers and milder flavor. |
| Lavender (Blue Cushion) | A compact, dwarf cultivar. |
| Lavender (Cultivar) - Grosso | The flower of the Grosso Lavender, known for its high oil content and strong, intensely aromatic, savory-sweet flavor. |
| Lavender (Cultivar) - Munstead | The flower of the Munstead Lavender, known for its sweet, mild flavor that is ideal for culinary use (less harsh than other types). |
| Lavender (Dried Buds) | The dried flowers (buds), the primary culinary form; used to infuse teas, sugars, and savory dishes. |
| Lavender (English, L. angustifolia) | The "True Lavender," best for culinary use. Sweet, floral, and low in camphor. Includes "Hidcote" and "Munstead." |
| Lavender (English/Vera) | The primary culinary species (L. angustifolia); known for its sweet, gentle flavor, suitable for desserts and herbs de Provence. |
| Lavender (Folgate) | A cold-hardy English variety with true blue flowers. |
| Lavender (French/Stoechas) | A species with a strong, camphorous scent; generally used for potpourri and oil extract rather than cooking. |
| Lavender (Fresh Sprig) | The raw flower stem and leaves, used for grilling and infusion. |
| Lavender (Hidcote) | A popular compact English cultivar known for deep purple flowers and potent fragrance. |
| Lavender (Infused Sugar) | Sugar flavored by storing with fresh or dried lavender buds, used for baking. |
| Lavender (Lavandin, L. x intermedia) | A hybrid. High oil content, but also high in "camphor," which can make food taste "soapy." Includes "Grosso" and "Provence." |
| Lavender (Oil Extract) | The pure essential oil; highly potent, used sparingly in specialty foods and extracts. |
| Lavender (Provence) | A French Lavandin hybrid known for high oil yield and strong, clean scent. |
| Lavender (Spanish/Viridis) | A species known for its strong, resinous scent; used in specific regional savory dishes and extracts. |
| Lavender (White Flowering) | A rare cultivar of English Lavender with white flowers; used for specialty teas and aesthetics. |
| Lavender Bud (Culinary) | Dried buds of culinary lavender, used sparingly for a floral, slightly sweet flavor in baking. |
| Lavender Buds (Dried, Culinary) | The dried, sifted flower buds of *L. angustifolia*. The primary form used in "baking," "spices," and "teas." |
| Lavender Infused Honey | Honey that has been steeped with dried culinary lavender buds. |
| Lavender Infused Sugar | Caster sugar that has been layered with dried culinary lavender buds to absorb their "aroma." Used in "baking" and "desserts." |
| Lavender Mint | The Lavender Line is a heritage railway based at Isfield Station, near Uckfield in East Sussex, England. |
| Lavender Simple Syrup | A "simple syrup" (sugar and water) that has been "infused" with culinary lavender. Used for "cocktails" and "lemonade." |
| Little Lottie Lavender | An herb used for its fragrance and in culinary dishes. |
| Munstead Lavender | A popular English lavender cultivar known for its sweet, floral flavor that is less "soapy" than other varieties, ideal for baking. |
| Phenomenal Lavender | An herb used for its fragrance and in culinary dishes. |
| Pink Lavender | An herb used for its fragrance and in culinary dishes. |
| Royal Velvet Lavender | An herb used for its fragrance and in culinary dishes. |
| Spanish Lavender (L. stoechas) | Identified by its "bunny ear" bracts. Has a more medicinal, eucalyptus-like scent and is NOT typically used in cooking. |
| Vera Lavender | An herb used for its fragrance and in culinary dishes. |