Lavender is a plant in the family of plants which includes other aromatic herbs including basil, sage, thyme and oregano.

Lavender is mostly used for its aromatic properties in essential oils and cosmetics. It can also be eaten fresh or dried as a light floral flavouring in sweets, syrups and cakes.

Geraniol, linalool and linalyl acetate are the main offenders for causing contact allergic dermatitis and irritation of eczema. These are strong essential oils present in lavender which are responsible for the fragrant smell.

There is a higher incidence of allergy to lavender in those who work with the plant, like pickers, gardeners and people who work with essential oils.

As food allergens, other aromatic herbs are high in salicylates - which you can read about on the Food Intolerances page. It is unlikely to be a food allergen as it is generally consumed in such small amounts.

Lavender allergy is most strongly associated with allergic contact dermatitis, but also with phytophotodermatitis, where the skin is not immediately irritates by contact with lavender. Exposure to the sun activates certain chemical in lavender which can then cause blisters on the skin like burns. Washing the skin after handling lavender can reduce these types of reaction.

Lavender is in the Lamiaceae family of plants which includes basil, chia seeds, lemon balm, marjoram, mint, oregano, rosemary, sage and thyme. If you suffer from allergic reactions after contact or eating these herbs you may also be allergic to lavender.

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