Lavender is in the same botanic family as rosemary, and has a similar herbal, piney flavor. 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.
In baking, a small amount of 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 steep lavender blossoms in milk when making custard or mousse. For savory cooking, try replacing rosemary in a recipe 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.