SC - Lavender in Herb mixtures

[CBlackwill at aol.com]

List,

Now that I have checked my resources, I have to flip-flop on my earlier 
statement about lavender *not* being a traditional ingredient in Herbes de 
Provence.  Fines Herbes is actually a mixture of parsley, chervil, tarragon 
and chives (and used to contain mushrooms, but few people do these days), and 
was used mainly to flavor creams and sauces.  Herbes de Provence originally 
consisted of thyme, rosemary, bay, basil, savory and lavender, and was used 
on grilled/roasted meats.  

As for Lavender's use in period reciepts, as you all know, my period library 
is fairly small right now, so you'll have to search elsewhere.  I do, 
however, have a recipe for some highly un-documented Lavender Mead, and have 
used lavender blossoms in place of rosemary in a number of rustic breads, 
where a lighter, more floral flavor was desired.  It is also a wonderful 
ingredient in an infused oil and vinegar dressing for greens and vegetables.

Now, as for certain lavender's being un-safe for culinary uses, I have to 
thank Lord Ras for educating me on this.  I was not aware that there were 
any, and now I do.

Balthazar of Blackmoor  

Mr. Wizard, what happens when you combine pasta and antipasta?