When I bought this, the info on it said it can be used for culinary uses. However, reading a few more bits about it on-line, it states only for fragrance uses. Does anyone know any more about this lavender?
Provence Lavendar is pretty strong for culinary use. I would choose a variety of Lavandula angustifolia as it has a milder flavor - the most popular are the Hidecote or Munstead varieties for baking. The Provence would be ok on say a grilled chicken but (in my opinion) too strong for say a shortbread cookie. The English lavendars are pretty cold hardy as well. If you are interested in learning about growing Lavendar, go to http://www.labyrinthhill.com/index.html and check out the free mini course in growing lavendar.
Thank you Sheri. You have helped me understand the varieties of lavender. It is being added to my herb garden again. I had lavender in the past, but left it behind after a move.
hi kristina.. I have provence lavender. I use it for my cooking.. To me it's milder tasting..i use it for herbes du provence, lemonade with lavender, jelly, tea. I also made a pickling spice with it. Never had any problems.. To me it's just yum !!
the best and most beautiful things in the world cannot be seen or even touched.they must be felt with the heart. Helen Keller
'Provence' is indeed a hybridized variety of Lavender grown for it's intense color and fragrance. As a result it probably lacks one or more characteristics of fine culinary Lavenders. But it is very pretty and if you like the flavor of it then by all means use it! 'Provence' is one of my favorite Lavenders for garden design because of it's color and the longer lasting flowers. My honeybees also love it!
Cheers! ~ Marilyn
Farm Girl No. 1100
Do not go where the path may lead, go instead where there is no path and leave a trail. - Ralph Waldo Emerson
Provence Lavendar?
Posted - Apr 12 2011 : 04:31:10 AM
