Lavender

Store dried culinary lavender in an airtight container in a cool, dark, dry place. Properly stored, it can retain its potency for a year or more.

Start with a small amount! Lavender is potent, and too much can taste soapy or medicinal.

Culinary lavender is best used dried. Fresh lavender flowers can be used in small quantities, but their flavor is less concentrated.

Combine lavender with lemon, honey, berries, or chocolate for delightful flavor pairings.

Infuse lavender into cream or sugar for a subtle floral essence in desserts, custards, or ice cream.

Lemon

Berries (especially blueberries and strawberries)

Honey

Chocolate

Vanilla

Thyme

Rosemary

Chicken

Lamb

Shortbread

Ice cream

Using too much lavender, which can overpower dishes and create an unpleasant 'soapy' flavor.

Using lavender not intended for culinary use; ornamental varieties may be treated with pesticides or have a bitter taste.

Adding lavender too early in the cooking process; it can sometimes lose its delicate flavor during long, high-heat cooking.