Known primarily for its beautiful fragrance, lavender can also be used in cooking. Used in small amounts, it can lend a wonderful flavor to tea, cookies and cakes, makes a delightful jelly, spices up a lamb deliciously and more. Don't use too much or the smell can be overwhelming!

The most important thing to remember when cooking with this herb is that you need to make sure you are using a culinary grade lavender. This means the plant has been raised and harvested in a manner that makes it safe for human consumption. You want organic plant material, something that has never been treated with pesticides or other unwanted chemicals.

At my house, we've got lavender growing organically in our yard so we pick and dry our own each year. The most-potent buds are picked right before the flowers form and open, when the plants are holding the most oils. They can be used fresh at that time or dried and used later. For all the recipes here, presume the use of dried buds unless stated.

This is one of my favorite ways to eat lavender. The flavor can be very delicate and it's fantastic spread on biscuits or shortbread. Try this one for spring or sumertime brunch, for Mother's Day or Easter as a special treat. If you drink herbal tea, try it as a sweetener! Here's a very simple recipe for lavender jelly, but I've also included some variations you might like listed over to the right.

Ingredients:

• 3 C spring water

• 4 Tbsp lavender buds

• 1/4 C. freshly-squeezed lemon juice

• 4 C. baker's sugar

• 1 packet pectin (approx 3 oz)

• sterile jars to hold finished jelly

Bring the water to a boil and add the lavender buds. Reduce heat and simmer for 20 minutes to infuse the lavender oil into the water. Remove from heat and strain out the lavender. In another pot, combine 2 C of the lavender infustion with the lemon juice, sugar and pectin. Bring to a boil, stirring constantly to dissolve the sugar and pectin. Once the water boils, allow to boil for two minutes (soft jelly) to four minutes (thicker jelly) and then remove from heat. Fill your jars and seal.

Please read up on canning before making this recipe so that you know how to can/jar properly.