Lavender is a member of the Lamiaceae family, which includes many indispensable culinary herbs, such as the mints, rosemary, thyme, basil, oregano and marjoram. Next time you’re out in your herb garden, take a close look at these herbs.
It comes as no surprise, therefore, that lavender can be used in cooking. Lavender can be substituted for any of these other herbs in cooking (except basil – I wouldn’t care to try a lavender pesto, but who knows?).
It is, perhaps, most similar to rosemary or thyme, but imparts a delicate, floral flavour to dishes.
True English lavender, Lavandula angustifolia, is the lavender most commonly used in cooking. It is described as having a sweet, floral flavour, with citrus notes. English lavender works the best, as it does not contain the camphor present in all other lavenders.
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