Lavender is a woody, aromatic shrub in the mint family (Lamiaceae), native to the Mediterranean region. While best known for its use in perfumery and aromatherapy, culinary lavender has a long tradition in French and Mediterranean cooking.
The edible flowers have an intensely floral, slightly sweet flavour with hints of citrus and mint. In cooking, lavender is used sparingly — a little goes a long way — in baked goods, ice cream, syrups, teas, and as part of herbes de Provence. English lavender (Lavandula angustifolia) is the preferred culinary species, as other varieties can taste overly camphoraceous.
Lavender grows well across much of southern Australia and is both a popular garden plant and a commercial crop. Several lavender farms operate in Victoria, Tasmania, and Western Australia, producing dried flowers, essential oil, and culinary products.
How it's produced
Culinary lavender is grown as a perennial shrub in well-drained, alkaline to neutral soil in full sun. The plants are drought-tolerant once established and are well suited to Mediterranean-type climates. Commercial plantings are typically established from cuttings or plugs and can remain productive for ten to fifteen years.
Flowers are harvested just as buds begin to open, when the essential oil content is highest. Harvesting is done by machine on larger farms or by hand for small-scale and artisan production. The flowers are dried quickly in well-ventilated conditions and then stripped from the stems for culinary use.
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