Lavender: Fragrant, Edible Flower for Sweet & Savory

Lavender (*Lavandula angustifolia*) used for cooking comes as **dried buds** with a **floral, citrusy, slightly piney** aroma. It’s lovely in **baked goods, custards, teas**, syrups and **Herbes de Provence**.

Negligible calories and macros; contains small amounts of **polyphenols** and aromatic compounds. Primarily a **flavoring** rather than a nutrient source.

- **Distinctive aroma** elevates simple recipes. - Pairs well with **lemon, honey, berries, vanilla, thyme**. - Works in **sweet and savory**: from shortbread and pannacotta to roast lamb rubs.

- **Overuse tastes soapy/medicinal**—measure carefully. - Some people may be **sensitive/allergic** to mint-family herbs. - Use **culinary buds**, not **essential oil** for ingestion. - If pregnant/nursing or on medications, stick to **culinary amounts** and consult if unsure.

- **Infuse** warm **cream/milk** for ice cream, custard or ganache; strain. - Make **lavender syrup** (1:1 sugar:water + 1–2 tsp buds per cup); great for lemonades and cocktails. - **Lavender sugar:** pulse buds with sugar; use in cookies and cakes. - In **Herbes de Provence** with thyme, rosemary, savory. - Start with **¼–½ tsp per 250 ml** of liquid or **½–1 tsp per 250 g** dough/batter; adjust to taste.

Grind lightly with sugar or salt to **disperse flavor**. Balance with **acid** (lemon) or **fat** (cream, butter) to round the perfume.