Culinary Lavender is an incredibly versatile herb for cooking. In today’s upscale restaurants, fresh 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 it’s use in food preparation is also returning.  

Flowers and leaves can be used fresh, and both buds and stems can be used dried.  Culinary 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.

Culinary Lavender has a sweet, floral flavor, with lemon and citrus notes.  The potency of the lavender flowers increases with drying.

Fresh Lavender is packaged with both fresh floral wands (in season) and foliage.  Out of season, packages contain dried lavender wands and fresh foliage.

Source:  (What's Cooking in America.net)