Dried culinary lavender

Description

Dried culinary lavender has a delicate, floral aroma with sweet, herbal, and slightly citrus notes, resembling small purple buds and gray-green leaves. In the kitchen, the variety typically used is Lavandula angustifolia, whose intense scent requires careful dosing. Nutritionally, lavender provides only trace amounts of calories and macronutrients in typical servings, but it contains essential oils (such as linalool and linalyl acetate) and phenolic compounds with antioxidant and anti-inflammatory properties, which may support relaxation and digestion when used in moderation. In the kitchen, dried lavender pairs well with desserts, cakes, creams, syrups, honeys, as well as marinades for meat, cream soups, and infusions; it complements honey, lemon, rosemary, and lavender in herb blends like Herbes de Provence. It should be stored in a sealed, dark, and dry container away from heat sources, preferably in the form of whole buds, and used within 12–24 months to maintain its aromatic qualities.