While lavender may be more famous today for its scent, it’s been a major herb in European cooking since ancient times. This Culinary Lavender comes from the hills of Provence, a region reputed for centuries as the greatest terroir for lavender. Provençal Lavender is a powerfully aromatic and bitter herb and should be used sparingly.
Blended with classic spices or herbs from the Mediterranean, lavender adds an interesting dynamic to white meats such as chicken and rabbit, as well as heavier meats like pork or veal. Lavender compliments sweet fruits with low acidity such as melons, figs, peaches and apricots.