While Lavender may not be common place in American spice cabinets, it has been in use as a culinary herb for centuries. 'Herbs de Provence' is an herb blend popular in gourmet recipes and found in finer stores and herb shops, but did you know that lavender is what sets it apart from other spice blends? Here you will find a varied and surprising list of some culinary uses of lavender.

The English Lavenders (angustifolia) are the preferred lavenders for culinary use, as they are milder, sweeter, and do not overpower the dish. Provence lavender, a hybrid known as a lavandin with an uncommonly milder flavor, is often used when English Lavender is not available.

All culinary lavenders blend well with citrus, mint, rosemary, sage, berries, fruit, meats, drinks. It is best used as a background flavor and a word of caution is advised: while it is becoming more popular in American cooking, if you haven't used it before - use it sparingly. A little goes a very long way and some varieties are more potent than others.

Lavender Lemonade
Lavender Iced Tea
Lavender Margaritas
Lavender Limeade
Lavender Sun Tea

Lavender Rosemary Oil
Lavender Pork Marinade
Lavender Vinaigrette
Lavender Sugar
Herbs de Provence (Lavender Recipes)

Lavender Chicken Stir Fry
Sautéed asparagus, mushrooms or artichokes
Lavender Egg Salad
Roast Pork with Lavender Apples
Grilled/Baked Salmon with Lavender
Lavender Pizza
Lavender Baked Pork Chops (Lavender Recipes)

Lavender Creme Brulee
Lavender Ice Cream
Lavender Tea Bread
Lavender Biscotti
Lavender Orange Sorbet
Lavender Sugar Cookies (Lavender Recipes)

NOTE: Do not eat flowers from florists, nurseries or garden centers. These lavender plants have usually been treated with herbicides and pesticides and are not considered food crops.