Although commonly thought of as a herb for fragrance, Lavender flowers are often used in the classic European blend, Herbs de Provence.
Sweet, floral flavor, with lemon and citrus notes. Flowers look beautiful and taste good too in a glass of champagne, with chocolate cake, or as a garnish for sorbets or ice creams. Lavender lends itself to savory dishes, from hearty stews to wine-reduced sauces. Diminutive blooms add a mysterious scent to custards, flans or sorbets. They may also be added to sweet shortbread biscuits, meringues and ice cream for an interesting flavour and appearance.
Flower cookery has been traced back to Roman times, and to the Chinese, Middle Eastern, and Indian cultures. Edible flowers were especially popular in the Victorian era during Queen Victoria's reign.
Today, many restaurant chefs and innovative home cooks garnish their entrees with flower blossoms for a touch of elegance. The secret to success when using edible flowers is to keep the dish simple, do not add to many other flavors that will overpower the delicate taste of the flower. Today this nearly lost art is enjoying a revival.