For a while a few years ago, lavender seemed to be the new, trendy culinary favourite. A book I bought called 'Gastropub' featured a recipe for lamb with lavender. Everyone sighed: 'how amazing that sounded, to use a plant which is both a flower and a herb in a recipe and such a pretty one too with the most incredible fragrance.' I, myself, couldn't wait to try cooking with the beautiful purple flowers. The closest I ever got was lavender salt and lavender jelly, the latter of which can be seen above. Many stunning photographs of cakes and stews with the delicate buds scattered so preciously atop started to surface. We were seduced.
