[Sca-cooks] culinary lavender

[Michael Acord]

Thanx for the response.  I am actually growing French Lavender in my 
garden, and will probably end up using it.  The nurseryman to whom I 
spoke seemed to think that any of the common lavenders is OK, but I 
thought I read somewhere that English lavender was better for cooking.  
I will let you know how things work out.
    Mike

Samrah wrote:

>Usually we are talking English Lavender, but I believe French would work.  I have never tried using Spanish.  If we are talking period cooking, if memory serves Spanish may be OOP.  The main thing is to make sure it has been raised properly, without toxic type chemicals.  Dried lavender is available is available in cellophane packages in the botanical/teas section of Mexican markets.  Usually when using lavender one only uses the flower portion of the plant, so sweet would not seem to be of particular value to me, but if it is what you have growing in your garden....
> 
>Samrah
>
>Michael Acord <mpacord at earthlink.net> wrote:
>I have come across a number of recipes calling for dried lavender 
>flowers, but have not yet tried any of them. I have tried to determine 
>which of the many varieties of lavender to use (French, English, 
>Spanish, sweet, etc.), but am uncertain as to which is best. Any 
>suggestions? TYIA.
>Mike Acord
>
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