Etymology
From the Latin "lavare," (to wash) since it was long time considered a medicinal plant.

Description
"True" lavender flowers in July at 600 to 1500 m heights between mountain and sky in the Vaucluse, the lower Alps, the Luberon and Upper Provence. It is characterized by its smaller tufts, with each stem bearing only one spikelet.

These wonderful blue-violet flowers carpet the fields in summer and fill them with an unforgettable scent. Too often thought of only for its medical and antiseptic qualities, the word "lavender" is actually derived from the Latin for "wash" or "cleanse."

Buying lavender
Look for whole spikelets with half-open flowers.

Storage
Place the stems in a glass of water and refrigerate.

Cooking tips
Lavender needs to be used carefully. A single flower may be enough to flavour an entire dish. It is best to add small amounts, tasting in between, since too much will impart a bitter taste more suited to soap-making than cooking! One thing is certain - when handled skillfully, lavender can successfully enhance many dishes, especially dairy-based ones.
Use lavender flowers by preparing an infusion with milk, sugar syrup, liqueur or vinegar.
When the flowers are dry, throw them onto your barbecue charcoal to flavour grilled foods.

How to use Lavender

Used primarily in desserts. It can be used in soufflés. Lavender ice cream
Use 1 tsp. lavender flowers for 250 ml cream, 250 ml milk, 200 g sugar and 8 egg yolks.

Lavender sorbet
Use 55 g fresh lavender flowers for 150 ml water, 185 ml Muscat wine, 200 g lavender sugar, the juice of one lemon and 3 egg whites beaten to stiff peaks with a pinch of salt.

Lavender can be used to make jelly, using apple juice.

Perfume icing sugar with lavender to flavour fruit salads and ice cream.

Add 1 tsp. powdered lavender flowers to cheesecake containing pulverized almonds.

Lavender cream
Infuse 500 ml milk with 50 g lavender flowers. Add 100 g sugar and bring to a boil. Cool. Add 3 beaten egg yolks and one egg white. Cook in a bain-marie until set. Serve drizzled with acacia honey.

Crystallized lavender to decorate cakes
Beat 125 ml sugar with an egg white. Brush the flowers and let dry on a rack for 24 hours.

Lavender sugar
Combine an equal quantity of sugar and dried lavender flowers. Use to flavour cookies.

The Worldwide Gourmet
In Grasse, the French perfume capital, branches of lavender, rosemary and wild thyme are placed in a cloth and rubbed to a powder which is sprinkled on lamb shoulder before it is roasted or cooked on a spit.