Lavender Varieties Explained: English vs. French vs. Spanish Lavender
Lavender Varieties Explained: English vs. French vs. Spanish Lavender
Not all lavender is the same — and the variety you choose makes a real difference in how it tastes, smells, and performs in tea, baking, syrups, and sachets. The genus Lavandula includes hundreds of cultivars across several species, but only one is consistently recommended for cooking and drinking: Lavandula angustifolia, commonly called English lavender or true lavender.
This guide breaks down the main lavender varieties you'll encounter while shopping, what separates culinary-grade lavender from ornamental lavender, and how to choose the right type for your recipe or project.
Shop our organic culinary lavender collection, selected specifically for tea, baking, syrups, and sachets.
Why Variety Matters
The key difference between lavender varieties comes down to a naturally occurring compound called camphor. Lavender species vary widely in camphor content, and camphor is responsible for the sharp, medicinal, "piney" taste that makes some lavender unpleasant to eat. English lavender has the finest essential oil profile among lavender species — high in linalool and linalyl acetate, low in camphor. That balance is exactly what makes a variety suitable for tea and cooking. Varieties with higher camphor content taste bitter, soapy, or overly medicinal even if they smell pleasant.
English Lavender (Lavandula angustifolia)
English lavender, also called true lavender, is the species most consistently recommended for culinary use — the variety behind nearly all commercial culinary lavender, including Farmer Soul's buds. It has a soft, sweet, delicate floral flavor; low camphor content; naturally high linalool and linalyl acetate; and compact greenish-grey plants with lilac flower spikes. Native to northeastern Spain, France, and Italy but now grown worldwide. Best for: tea, syrups, baking, honey infusions, lemonade, desserts. Common culinary cultivars include Munstead, Hidcote, and Royal Velvet.
French Lavender (Lavandula dentata)
True French lavender (Lavandula dentata) is recognizable by its narrow, serrated ("toothed") leaves and long bloom season. It has a stronger, more herbaceous flavor not well suited to culinary applications. Best for: garden landscaping, dried arrangements, and aromatic crafts — not tea or baking.
Note on naming: "French lavender" is used inconsistently in the marketplace — some sellers apply the term to Lavandula dentata, others to Lavandula stoechas, and others to English lavender grown in France. Always check the botanical name rather than relying on the common name alone.
Spanish Lavender (Lavandula stoechas)
Spanish lavender is easy to identify by its pinecone-shaped flower heads topped with showy purple bracts that look like rabbit ears. It has a pungent, resinous aroma and a strong, medicinal flavor profile that makes it unsuitable for tea or food. Best for: ornamental gardens, potpourri, and fragrance crafts — not culinary use.
Lavandin (Lavandula x intermedia)
Lavandin is a hybrid of English lavender and spike lavender (Lavandula latifolia), grown extensively for essential oil production because of its high yield. It carries significantly higher camphor content than English lavender, giving it a sharper, more medicinal, sometimes "soapy" taste. Common cultivars Grosso and Provence are popular for soap making and fragrance. Best for: essential oil, soap making, sachets — not tea or food.
Quick Comparison
| Variety | Botanical Name | Camphor Level | Culinary Use |
|---|---|---|---|
| English Lavender | Lavandula angustifolia | Low | Yes — recommended |
| French Lavender | Lavandula dentata | Moderate to high | Not recommended |
| Spanish Lavender | Lavandula stoechas | High | Not recommended |
| Lavandin | Lavandula x intermedia | High | Not recommended |
How to Tell If Lavender Is Culinary Grade
Look for the botanical name Lavandula angustifolia on the label, along with "culinary grade" or "food grade" language. Check that the buds are deep purple, whole, and aromatic — not faded, dusty, or broken. Avoid lavender sold only for potpourri or decorative arrangements even if it looks similar. When in doubt, buy from a supplier that explicitly sells culinary lavender rather than assuming general "dried lavender" is safe to eat. For more on spotting quality buds, see our Complete Guide to Lavender Uses and Quality.
Why We Use Only English Lavender
At Farmer Soul, our organic culinary lavender buds are exclusively Lavandula angustifolia — selected for the soft, balanced flavor that makes it suitable for tea, baking, syrups, and honey infusions.
Frequently Asked Questions
What is the best lavender for cooking and tea?
Lavandula angustifolia (English lavender or true lavender) is the variety most recommended for culinary use because of its low camphor content and soft, sweet floral flavor.
Is French lavender the same as culinary lavender?
Not necessarily. True French lavender (Lavandula dentata) has a stronger flavor and isn't recommended for eating. The term "French lavender" is used inconsistently — always check the botanical name before buying for food use.
Can you eat Spanish lavender?
Spanish lavender (Lavandula stoechas) is not recommended for consumption. It has a strong, pungent, medicinal flavor most people find unpleasant in food or tea.
What is lavandin and why isn't it used for cooking?
Lavandin (Lavandula x intermedia) is a hybrid grown mainly for essential oil. Its high camphor content gives it a sharper, more medicinal taste that's generally undesirable in food.
How can I tell if lavender is safe to eat?
Check the label for the botanical name Lavandula angustifolia and look for "culinary grade" or "food grade" labeling. Lavender sold for potpourri or decoration isn't necessarily safe or pleasant to consume.
Related Farmer Soul Lavender Guides
- Lavender: The Complete Guide to Uses, Benefits, and How to Choose Quality Buds
- How to Make Lavender Tea: Properly, Without Bitterness
- How to Make Lavender Syrup at Home
- Lavender Baking Guide: How to Use Culinary Lavender in Baking
- What Gives Lavender Its Aroma? Linalool, Linalyl Acetate & Natural Compounds
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Sources & References
This article is for educational purposes only and is not intended to diagnose, treat, cure, or prevent any disease.
ScienceDirect Topics. "Lavandula stoechas — an overview."
https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/lavandula-stoechas
National Center for Complementary and Integrative Health. "Lavender: Usefulness and Safety."
https://www.nccih.nih.gov/health/lavender
Batiha, G. E. S., et al. "A Review of the Bioactive Components and Pharmacological Properties of Lavandula Species."
https://pmc.ncbi.nlm.nih.gov/articles/PMC10079719/