SC -

[DianaFiona at aol.com]

In a message dated 9/3/98 2:13:06 AM Eastern Daylight Time, allilyn at juno.com
writes:

<< 
 I've seen lavender listed somewhere in cooking herbs, I think.  Friends
 gave me some plants.  Is it really edible?  Do I just toss it into the
 simmering liquid with the thyme, rosemary, and sorrel?  It nearly went
 into tonight's chicken  (which tomorrow is getting dumplings 'cause Ras
 and Margali are making me hungry all over again) but I 'chickened' out. 
 Any cautions on eating lavender?
 
 
 Regards,
 
 Allison
  >>
	No, it's fine, and is occasionally used in traditional herbal medicine, even
(The essential oil is one of the few that can be used undiluted on the
skin--and is wonderful for burns, BTW!). Lavender is a traditional ingredient
in Herbes de Provence (sp?) if I recall correctly, and a number of period
Middle Eastern recipes call for it. Don't use much, though, since the flavor
is strong and "perfumey". Although I do get raves for the Lavender biscotti
recipe I found in an issue of Cooks Illustrated a few years back and adapted
to suit me, which has quite a bit in it! ;-)

                Ldy Diana
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