Lavandin, also known as hybrid lavender, is a hybrid of English lavender (Lavandula angustifolia) and Portuguese spike lavender (Lavandula latifolia). Although it is more productive and richer in essential oil, Lavandin has the same botanical and pharmacological characteristics as its parents. Lavandin has longer stems than English lavender (60 - 80cm), larger flowery spikes and is characterized by its two lateral spikelets. Lavandin tends to bloom a bit later in the summer than other lavenders with a possible repeat bloom towards fall. These hybrids were first developed in France for use in perfumes and essential oils.

There are many varieties of Lavandin used for culinary and essential oil production with varying proportions of chemical content, such as the camphor notes distinct to the Lavandin hybrid.

Lavandin Super is a highly fragrant variety with violet-blue dainty and delicate blooms and slightly wider leaves than most other varieties. It has a lower camphor content than other varietals. This variety makes up to 8% of world wide production. The colour is a richer, deeper purple, sometimes called sapphire.

Lavandin Grosso has the highest yield and its sent profile is close to that of true lavender due to hits very hight camphor content.  This variety makes up to 80% of the world wide production. The rich perfume that ‘Grosso’ lavender blooms offer work well in culinary applications. Use ‘Grosso’ flowers as you would any other culinary lavender to season desserts and savory dishes, as well as teas and spreads.  
 

ingredients: lavender buds (Lavandula intermedia)

Region: Provence, France