

(Also known as True Lavender & Garden Lavender)
Researchers have found that the fragrant, volatile, oil in lavender blossoms which contains more than 100 chemical compounds. Lavender does calm the nervous system.
Lavender is an incredibly versatile herb, for cooking. In today’s upscale restaurants ,
edible flowers are making a comeback as enhancements to both the flavor and appearance of food.
As a member of the same family as many of our most popular herbs, it is not surprising that lavender is edible and that its use in food preparation is returning.
Flowers and leaves can be used fresh, and both buds and stems can be used dried. Lavender is a member of the mint family and is close to rosemary, sage, and thyme. It is best used with fennel, oregano, rosemary, thyme, sage, and savory.
Lavender has a sweet, floral flavor, with lemon and citrus notes. The potency of the lavender flowers increases with drying. In cooking, use 1/3 the quantity of dried flowers to fresh. The key to cooking with lavender is to experiment; start out with a small amount of flowers, and add more as you go. Adding too much lavender to your recipe can be like eating perfume and will make your dish bitter.
Dried culinary lavender can be used to make flavored sugar, dressings, Herbs de Provence and lavender lemon pepper. Cooking with lavender is one of the ways to bring the sparkle of summer back into eating.




Simple Herbal Wisdom & Plants Sense 








