[Sca-cooks] culinary lavender

[Sue Clemenger]

I'd never thought of going with a specific variety.  I was more 
concerned about ensuring that it was food safe.  I get it "organic," 
usually several bunches' worth from someone at our local Farmers' Market.
--maire

Michael Acord 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