What lavender varieties are best for cooking?
The flowers and buds of L. Angustifolia (English Lavender) are the best because they have the lowest levels of camphor. The buds of L. Intermedia hybrids (a hybrid of L. angustifolia and L. latifolia (spike lavender)) are also used although they have a harsher smell and taste. Both of these tend to smell sweeter and bloom earlier and in some cases, as in the Betty’s Blue, are smaller. Here is a list of the most commonly used culinary Angustifolia.
