What's usually meant by sweet lavender is Lavandula augusta officianalis or sometimes L. x intermedia varieties. In other words, the ones that most of us grow. So far as I know, they're all edible...

That is my understanding too.

thank you

I've used common-or-garden lavender in dishes, and I'm sure that is what is intended, but I have to say, it's an acquired taste..........

I agree Gattina I was given biscuits with lavender in them and found it most odd.

Not keen myself - alright on little iced sweets, but in other food,always reminds me of my toilet block...

Yup

We were once presented with an appalling stew (very dry and overcooked) by a good friend who invited us to a dinner party, and challenged to guess the mystery ingredient. No one could have guessed lavender, but it certainly didn't enhance it. Maybe toilet block would have been better..........

Oh dear Astrantia, sorry, we're all being a bit disparaging about lavender as an ingredient - I hope whatever you're making with it turns out to be lovely.

I've had lavender scones at Norfolk Lavender near Heacham and they were delicious.

lol I'm grateful for your opinions. I was watching the new cooking programme "The little Paris Kitchen" She did a chicken dish on their with lavender honey and fresh lavender, thought I might give it a go, might take it easy with the real lavender though after what you've said :-). I'll let you know how it turns out.

You might love it - specially if you don't use lavender scented toilet blocks, it won't remind you of those then...

A little goes a long way with lavender Astrantia... at least that has been my experience when I've been given something with lavender in to eat.

Everyone's different though, MG - alone amongst my friends and family, I absolutely love parma violet sweets - no one else can stand 'em.

Oh... me to Bamboo!

Goodness, Bamboo, haven't seen Parma violet cachous in a couple of generations now. I used to love them when I was little - I suspect I would think they taste like soap now. Our taste perceptions definitely change as we get older.

I hate to tell you this, Gattina, but its not so much taste perception as the fact you lose taste buds with each year that passes - by the time we get to our eighties, we've only got about 80 left, compared to the thousands we had as babies. All that rubbish about certain foods being an "acquired" taste! - just means you have to wait longer for more taste buds to die before you can stand to eat whatever it is. I must still have lots - I still can't stand broad beans or olives - keep trying, but no, horrible, always have been to me.

I get terribly upset by peppermint - in fact mint of any sort - even if it's just someone in the same room chewing gum. I couldn't eat it to save my life. I'm absolutely certain different people perceive scents and flavours in totally different ways. Toothpaste was an issue when I was little. Thank goodness for Punch & Judy!

Hi Ladies
I've finally got round to doing my lavender dish. It was absolutely scrumptious! and thats in my ten year old daughters word. Even my youngest who is coming up for two was going "more more more". If anyone wants the recipe, let me know :-)

I wouldn't mind knowing the recipe - currently, I've no idea whether it was a cake, a casserole, bread or grilled cheese... and what lavender did you use in the end?

Hi
I used a culinary lavender that said you could cook with it. I bought it off of Amazon.

The dish is called Lavender Chicken

I crushed about a 1 1/2 tsp of lavender - you can use more if you like
Rind of one lemon
Juice of half a lemon
thyme leaves
2 tbsp olive oil
2 tbsp lavender honey
Pinch of salt

You mix it a casserole dish, then add a pack of chicken thighs or legs or a whole chicken cut up in bits. Put in the fridge covered overnight or for a least 3 hours. Then cook in the oven for 40 minutes covered. Then for about another ten minutes cook uncovered so it goes a bit more sticky

I take it you mean lavender leaves, not the flowers?