I saw here on the garden area that some are eating their lavender from the garden. I am wondering if that is really culinary lavender. I mean is it suitable for eating? I have a variety that looks like culinary lavender (I think it is english), but the dried pods are so large that I think putting them in food might be a little obnoxious. And the smell is very powerful. And spanish lavender - the ones with the little feathery looking cap - those do not seem well suited to eating and I am not sure those even come off as little pods off the head - but more rather like a whole clump refusing to be separated.
So does someone know whether they are one in the same? I am suspect.