Sweet, floral flavor, with lemon and citrus notes.Used in both sweet and savoury dishes. Tuck some lavender into a sugar-filled jar.
An ingredient in the Moroccan spice blend Ras el Hanout.
Add the dried flowers to biscuits, jams, and cookies. Pluck off the individual florets and scatter to garnish salads, cakes, desserts, and beverages.
Use for Flavored Honey, Simple Syrups, and Cordials.
Edible parts: Blossoms, leaves
Disclaimer: All of the flowers listed here have been researched, however, individuals consuming the blossoms, petals, stems, leaves, or tubers of the plants contained on this website do so entirely at their own risk. Consume only plants that have been organically grown and check for any bugs crawling inside the blossoms. The edible parts of each plant are noted above. The latin name is provided for each specific plant; common plant names can include other plants that are inedible. It is best for pregnant persons or those that have plant allergies to not eat any of these flowers even though we have noted the ones that should definitely be avoided. If in any doubt please consult with your doctor.
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