Native to the Mediterranean region, lavender has been cultivated since antiquity. Although it is widely grown in southern France, only recently has it gained popularity there as a culinary herb. It is now a necessary ingredient for the blend Herbes De Provence. In baking, a small amount of culinary lavender lends a clean, floral flavor that pairs particularly well with vanilla and chocolate. Lavender simple syrup is used to flavor frosting and marshmallows, or you can steep lavender blossoms in milk when making custard and mousse. For savory cooking, try replacing rosemary in a recipe with these edible lavender buds for a floral twist.This is pure food-grade lavender, as opposed to cheaper craft-grade lavender, which often has added lavender oil to increase fragrance but should not be eaten.