Lavender, a plant from the mint family, is a unassuming but beautiful flower that has been used for thousands of years in cooking, medicine, beauty products, and home decorating. It is believed to be indigenous to the Middle East, especially around the Mediterranean, and India, but is now grown around the world. This herb has a particularly sunny, floral, and elegant flavor that is surprisingly delicious in several types of dishes. Medically, its scent and flavor is believed to have a calming effect and is known to be a sleep aid.

Cooking Notes

• Comes in a 0.5 oz. package.
• Make a lavender tea by steeping 1 tsp. flowers in a mugful of hot water for 3-5 minutes before removing the flowers. Sweeten as desired. Can combine with chamomile, mint, and other herbs to make a more complex tea.
• Add to baked goods, marinades, soups, oils, butters, and some confectioneries.
• Complements lamb, rabbit, dessert cream sauces, seafood, some cheeses, chocolate, and vegetables.
• Can be placed in a sachet to keep linens, closets, and drawers smelling fresh.
• Makes a beautiful garnish on desserts (including cakes and ice cream), wines, salads, savory puddings.
• Can be added to lettuce to provide a colorful pop to salads.
• Pairs well with chamomile, mint, rosemary, thyme, sage, and savory.
• Use sparingly, as dried lavender is often stronger in flavor than fresh.