Lavender vs Lavandin

Knowing the difference between true English Lavender and Intermedia Lavandins is important because, when used for culinary, one can have a calming effect while the other can actually act as a stimulant. If someone has described the taste of something containing lavender as bitter or soapy, they may have eaten something made with Lavandin, which contains higher quantities of camphor. While Lavender and Lavandins may share similarities in their appearance and scent, there are distinct differences between the two that make them unique in their own right. Here’s a quick breakdown of what you need to know and where each is best suited to be used.

English Lavender

Only one lavender is superior in the culinary world and that’s English lavender or true lavender.

English Lavender, known scientifically as Lavandula angustfolia, is a species of flowering plant in the mint family. It is renowned for its calming and soothing properties, making it a popular choice in aromatherapy products. It also boasts a subtle and sweet floral taste making it a popular choice for desserts, baked goods, and beverages. Here’s a link to our vetted lavender recipes, with popular favorites including Lavender Honey Lemonade and Blueberry Lavender Muffins. English lavender flavor profiles will differ by cultivar and flavor profiles range from sweet and flora to herbal and peppery.

English Lavender is also a heartier plant that has a better chance of surviving our rugged Wisconsin winters, produces shorter stems usually around 12” or less, and is a more sought after and expensive oil as it takes a lot more plant to produce the same amount of oil compared to distilling Lavandin.

Lavandin 

On the other hand Lavandin, scientifically known as (Lavandula x intermedia), is a hybrid plant that is a cross between true lavender (Lavandula angustifolia) and spike lavender (Lavandula latifolia.) It tends to have larger flower spikes than true lavender and emits a stronger, more camphorous scent, tingly to the nose. Camphor is most recognized by its association with Vicks vapor rub. This high camphor content is why we do not recommend using it for culinary purposes. If you ever ate a lavender dish that could be described as tasting like "soap" you probably ate camphorus lavandin.

Intermedia Lavandins, while not great for culinary, are fantastic for other uses including fresh florals where longer stems are desired, infusing into body or cleaning products, and obtaining a higher oil yield during distillation. Lavandins also tend to bloom later in the season than English Lavender meaning it helps local lavender farms extend their agri-tourism seasons.

Better Together

To conclude, while both Lavender and Lavandin look and smell wonderful, they differ in terms of soothing (Lavender) or stimulating (Lavandin) characteristics. And now that you more informed about the differences, you are better able to enjoy this useful plant the best way each kind is best suited for. Odds are your local lavender farm will be growing both for you to enjoy. Just be cautious of growers who do not educate you about the difference or can’t tell you which kind is used while making their products.

Do you have further questions about Lavender vs Lavandin? We welcome you to reach out to us using our contact page.