Use only organically grown lavender, not lavender grown for potpourri. I grow the variety 'Munstead' (named for the homestead of the English garden designer Gertrude Jekyll). A sweet fragrance with lemon or citrus notes which increases with drying. Use sparingly to avoid a bitter, soapy after-taste. It is used as a spice, condiment, or garnish for baked goods, pastas, salads and dressings.

Lovely in Jams and Herbal Teas. Lavender Honey from our bees was very popular in our little farmstand. So easy to make!

An exotic ingredient in the Moroccan spice blend Ras el Hanout and the French herb blend Herbes de Provence. The flavor of lavender pair well with herbs like oregano, rosemary, thyme, sage, and savory.

Cuisines: France, Italy, Spain, Lebanon, Morocco