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Edible lavender, often referred to as culinary lavender, is a variety of lavender (Lavandula angustifolia) that is safe for consumption when used in moderate amounts. It's important to note that not all lavender varieties are suitable for consumption, as some may contain higher levels of compounds that can be toxic or have a bitter taste.

Culinary lavender is prized for its delicate floral aroma and flavor, which can add a unique and fragrant touch to a variety of dishes and beverages. Here are some common culinary uses for edible lavender:


  • Baking: Culinary lavender is often used to infuse baked goods such as cookies, cakes, scones, and shortbread with its floral flavor. It can be added to the batter or dough, or used to make lavender-infused sugar or syrup.


  • Cooking: Lavender can be used to flavor savory dishes such as roasted meats, grilled vegetables, and sauces. It pairs well with ingredients like chicken, lamb, honey, citrus, and herbs like rosemary and thyme.


  • Beverages: Culinary lavender can be used to flavor beverages such as tea, lemonade, cocktails, and even homemade sodas. It adds a subtle floral note that can elevate the flavor of the drink.

  • Desserts: Lavender is a popular ingredient in desserts such as ice cream, custards, puddings, and chocolates. It can be used to infuse creams, syrups, and sauces, or added directly to the dish for garnish.


When using edible lavender in cooking or baking, it's important to use it sparingly, as its flavor can be quite potent. Additionally, it's best to use culinary lavender that is specifically labeled as safe for consumption and has not been treated with pesticides or other chemicals.


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  • Latin Name: Lavandula
    Other Name(s):  
    Microgreen Color: pale purple or lilac color.
    Microgreen Flavor:

    The taste of edible lavender is characterized by its delicate floral flavor with subtle herbal and citrus undertones. When used sparingly, lavender can add a fragrant and slightly sweet note to dishes, beverages, and desserts. However, it's important to use lavender judiciously, as its flavor can become overpowering if too much is used.

    Here are some common flavor profiles associated with edible lavender:


    Floral: The most prominent flavor of lavender is its floral essence, which can be reminiscent of the aroma of the lavender flower itself. This floral note adds a unique and aromatic quality to culinary creations.

    Herbal: Lavender also has herbal undertones that contribute to its complex flavor profile. These herbal notes can vary depending on factors such as the variety of lavender and how it's prepared.

    Citrus: Some varieties of lavender may have subtle citrus undertones, which can add brightness and complexity to dishes. These citrus notes complement the floral and herbal flavors of lavender and can enhance the overall taste experience.


    Microgreen Texture:

    The texture of edible lavender can vary depending on how it's used and prepared. In its raw form, lavender buds typically have a dry and slightly papery texture. However, when infused or cooked, the texture can change.

    When infused in liquids like water, syrup, or oil, lavender imparts its flavor without significantly altering the texture of the liquid. In this form, it remains mostly intact and can be strained out before using the infused liquid in recipes.

    In baked goods or other cooked dishes where lavender is incorporated directly, its texture can soften and become more subtle. Lavender buds may add a slight crunch or texture variation depending on how finely they are ground or chopped before being added to the recipe.



    Vitamin A

    Vitamin C




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