Fragrant lavender flowers are commonly used in sachets and potpourri, but the small, pale flowers are also suitable as a cooking herb. They add a mild, fragrant flavor to dishes they are added to and are suitable for both sweet and savory recipes. While commonly used dry, fresh flowers can be substituted in most cases. The flowers both add flavor and work as an attractive garnish, whether they are mixed into the food before cooking or sprinkled on dried or fresh afterward.
Place a 2 or 3 tbsps. of lavender or an entire lavender sprig inside a bottle of olive oil or vinegar. The lavender adds a decorative element to the bottle while infusing the oil or vinegar with flavor.
Mix equal parts dried lavender with sugar. Sprinkle the mixture on cookies or frosted cakes.
Steep 3 tbsps. lavender flowers in 3 cups hot water for 20 minutes. Use this infusion to replace the juice or water requirements in jam and other recipes.
Sprinkle lavender flowers on roasts and other meat dishes before cooking. Use as you would other herbs to flavor meat recipes. The aroma of lavender is brought out during the slow cooking time.
Mix 1 tbsp. of dried lavender with one serving of vanilla ice cream. Lavender adds a decorative touch and a mild flavor to the ice cream.
Mix lavender flowers in bread or cake batters. Use between 2 and 3 tbsps., experimenting to find the amount you prefer. The flowers are attractive in the finished bread or cake and add a mild flavor suitable for both sweet and savory baked goods.