Its fragrance may be most commonly associated with bathing and perfumes, but lavender has a place in the kitchen as well, lending a distinct floral taste and aroma to food.

Dried lavender is a key ingredient in the classic French seasoning, herbes de Provence. Used alone, lavender’s sharp taste, with hints of mint and rosemary, is wonderfully tamed in cream-based dishes, such as puddings and ice cream, or in rich, buttery sweets, such as shortbreads or pound cakes. Used in combination with other herbs, such as fennel, cardamom, tarragon and thyme, it’s a delightful addition to chicken or seafood dishes. Honey and vinegar also can be gently flavored with lavender and used wherever those ingredients are needed. Lavender is best used sparingly; however, its assertive taste can easily overpower a dish.

Look for dried lavender in the spice aisle of supermarkets; fresh lavender is sold alongside other fresh herbs. If the lavender is not sold expressly for culinary use, be sure that both the fresh and dried versions have no added oils or pesticides. As with most herbs, the dried version is about three times as potent as the fresh.

Experiment with lavender by mixing up a batch of Lemon-Lavender Muffins.