Lavender
Which lavender to use in cooking? When I searched the Intenet I found the answer here:
It is usually the English Lavender (Lavandula angustifolia) buds that are used in cooking. The English lavender is the preferred lavender of choice for cooking because of its sweet fragrance. There are two main types of Lavender used for cooking:
English Lavender known as Lavendula angustifolia officianalis (also known as True Lavender or Vera)
Lavendula x intermedia "Provence" (a hybrid).
We suggest "Provence"* as a culinary lavender as the most appealing as it has a lower camphor and resin content than "Officianalis".
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