In France lambs graze in fields  of lavender so the meat is tender and fragrant. 

Lavender, also edible, was used by Roman's  as a condiment and for flavoring dishes to comfort the stomach.

Queen Elizabeth I of England insisted that the royal table never be without lavender conserve. 

Today, the culinary elite use lavender buds to impart a delicate floral flavor in and on everything including champagne, cookies sauces, to lavender honey,  jellies,  muffins and even for a subtle flavor in chewing gum.   


On the grill: with lamb or chicken, in a marinade for pork, or as a delicate floral flavoring in herbal vinegar, the leaves have a very distinctive aromatic pungency.  

Lavender is  delicious in both sweet and savory dishes. In sweet dishes the leaves and the flowers can be used and added  to lemonade, shortbread, cakes or muffins for subtle enjoyment. 

Lavender syrup can be used to make lavender sorbet, or sprinkled on fruit salad or pound cake.
Smells like summer and tastes like summer too.

In cooking the flowers are used instead of the leaves.  Use the flowers in baking to add fragrance or add it to fresh to vinegars for salad dressings raw in salads, added to soups and stews, used as a seasoning,  and brewed into tea. to making your own  favorite recipe, lavender and white wine

Lavender sugar, made by burying the lavender in sugar for a few days is wonderful in strawberries, hot tea, cakes (including chocolate), ice cream.  The taste is such that the use of the dried plant is even used in smoking mixtures 

A little goes a long way. To use lavender as a culinary herb, it should be grown without pesticides. Grind the lavender after it has dried before using it recipes, but many people use the buds as is.  For best drying results, harvest the flowers as the buds first begin to open. Hang in small bunches upside down in a warm spot with good air circulation to retain its fragrance when dried.