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Culinary lavender

Hello all,
Anyone know where I can purchase?
Anywhere in GTA
Thanks in advance:)

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  1. I bought mine from the Spice trader on Queen.
    I believe you can get it at Boncheff as well.

    1 Reply
    1. re: chocabot

      Try Boncheff. If not in stock they can likely source it. Great place for fresh herbs at considerable discounts.

    2. there is a health food store on in the north market at St Lawrence market. You can get it there... also I am pretty sure any health food store (ie. Noah's) will have it.

      1. I bought mine at Pusateri's Lawrence/Avenue Rd. store.

        1. Apple is correct: The health food store called "Vital Planet" has a great stock of some wonderful lavender flowers (as well as TONS of other herbs, some medicinal, some aromatherapy, etc.) that I have purchased and used. The quality they get is exceptional!!


          Small quaint store but tremendous selection for its size and extremely knowledgeable staff who ARE NOT snobs but friendly and pretty cool people in fact

          1 Reply
          1. re: koko

            I'll second vital planet. They have a huge selction of hard to find spices...was the only place in Toronto I could find ground Orris Root (ground root of an iris). Staff know their stuff and are extremely friendly and helpful

          2. you can get lavender at most or any dominion, loblaws et al.

            1. I bought a packet from a spice store in Kensington Market a few months ago for about $5-7 or so, and then got some from the spice trader as part of a french spice gift set. The second one came in a tin which I haven't opened yet, but the packet from KM is still fine to use, I just kept it in the fridge.

              1. Funny you should ask that question because I just came across a recipe containing culinary lavendar this week.

                Forgive my ignorance, but what is the dif between culinary and garden variety lavendar that grows in the yard? (And for you lavendar freaks, yes, I know there are MANY varieties of lavendar, none of them called "garden variety.") ;)

                I have lavendar in my yard and I have actually used a little of it when making some sauteed summer squash, giving it a little bit of Provencal feel. I didn't die when I ate it, so I assume it's ok to use in cooking.

                Any insight into the difference?

                4 Replies
                1. re: Furgs

                  I think it mainly refers to lavender that's fit to eat, as in no toxic/poisonous chemicals were used to grow it.

                  1. re: chocabot

                    We use a LOT of it... culinary Lavendar is dried in a different way than cosmetic lavendar..... be very careful as the stuff they use to keep moths away has a preservative to retain the colour etc. which can be poisonous, make sure it is culinary or you grew it yourself

                    1. re: OntarioPie

                      I just happened to notice some today at Harvest Wagon.

                    2. re: chocabot

                      lavendar for potpourri etc. has colouring, scented oils, etc added to it. Culinary lavendar is just dried lavendar flowers (sometimes with a little articifial colour). For baking used the dried lavendar, for drinks recipes (i.e. lavendar lemonade) I just use fresh from the garden

                  2. You can buy it in bulk at Noah's. Cost was about $37 a pound. I bought about a half cup and it was less than a dollar.


                    1 Reply
                    1. re: wontonfm

                      Culinarium on Mount Pleasant carries it. Saw it there this past weekend.

                    2. you can buy culinary lavender at Weirs Lane Lavender & Apiary, near Dundas, Ontario. They have a lavender farm. Quality culinary lavender from a producer has been processed specially for safety and human consumption. Also the lavender contains buds that were collected before the lavender bloomed and contains no stems or leaves. There are many types of lavenders and some work well in dishes, some do not. Each type will provide a different type. Lavender of the English variety (Angustifolia) is more commonly used. Lavender of the French variety (Lavendin or intermedia) is trickier. There is a higher camphor content and so your dish can be easily ruined if not used correctly. Of the French variety, Provence is a good choice.

                      In terms of lavender used for sachets, etc. a reputable/ high quality lavender supplier does not die or alter the buds. You do not want to use them simply because the care in debudding the plants and storing the buds is not the same if the buds are not being used for culinary purposes. Also for sachets, the buds tend to be of the French variety and a type that is not recommended for cooking.