Lavender is an amazingly versatile herb that is also used for cooking — not only at home, but also in many upscale restaurants. A member of the mint family, lavender flowers are wonderful flavor enhancers that can also add to the appearance of the food. Lavender flowers and leaves can be used freshly cut; their buds and stems can be dried before use.

It is best to use lavender with other herbs, such as fennel, oregano and savory, and it can also be used with its other mint cousins (rosemary, sage and thyme). Lavender has an extremely powerful aroma, so it must be used sparingly or the recipe will have a bitter taste, and you’ll feel like you are eating perfume. The next time you’re cooking up a storm, add a sprig of lavender to the pot and enjoy!