Over the years I’ve come across all sorts of unjustified statements comparing these two species of lavender – Lavandula angustifolia (sometimes called “English” or “true” lavender) and Lavandula x intermedia (conveniently shortened to lavandin).
Lavender is beginning to enjoy a long overdue resurgence of popularity in today’s kitchens, and so we thought that you might like to have a think about some of the many ways that you can use lavender in your cooking. To many people when thinking about using lavender as an ingredient, they will think of… Read more »
Lavender is of course an ingredient in a good number of dishes in the Jersey Lavender cafe (known locally as Sprigs Cafe) and also various edible products sold in our farm shop and online. It often surprises people that lavender can be used as a flavouring, but believe me it is delicious and there is every evidence that the… Read more »
We are often asked about cooking with lavender. Certainly lavender can add the extra “something” to your dishes, but it does need to be used in moderation. The most common way is to use dried lavender flowers – culinary lavender. This culinary lavender is usually produced from lavandula angustifolia (often called “English lavender”). It should… Read more »