About this item

• Latin/Botanical Name: Lavandula angustifolia
• Processed in an FDA registered and cGMP facility
• Kosher Certified
• Packaged in the USA

Though most lavender is technically safe to eat, culinary lavender is typically cultivated from Lavandula angustifolia plants (commonly known as English or “true” lavender) and has a lot less oil than the aromatic lavender used in perfumes or soaps.

The initial sensory impact of lavender is a pungent floral flavor and aroma, with subtle notes of herbaceousness, earthiness, and mint. Different lavender varieties can take on additional undertones of fruit, smoke, and woodiness, making it a complex culinary herb. It makes a great herb for tea, wine and mead making.