Lavender

PSA: Edible lavender is different from the stuff in your potpourri dish.

If the joy of frolicking in a field of flowers could be captured in a cookie, it would be these crackly, chewy lavender-lemon crinkle cookies.

This savory-sweet salad can be a bright summer side or even light dessert.

These sugary, salty, fatty almonds are how diners can begin a meal at Jeremy Fox's Rustic Canyon. Thanks to a tactical addition of lavender, your guests will actually talk about them.

Your food needs some flower water. We know how that sounds, but we've got 13 recipes that prove why you need to pick up some rose and orange blossom water right now.

To use loose leaf tea, substitute ½ teaspoon per bag.

Dip strawberries into the creamy thing first, then the crunchy one.

Look for culinary lavender at specialty food stores, tea and spice shops, or online.

These deceptively simple lavender shortbread wreaths will rule your next cookie swap.

Candied herbs, edible dried flowers, and freeze-dried berries are beautiful decorations for these iced cookie wreaths.

Rubbed with garlic, lavender, and other spices, this roast is the perfect centerpiece for a celebration.

The combination of ripe stone fruit, candied pecans, Gorgonzola, and a sweet herb syrup hugs the line between savory and sweet, meaning you can serve this recipe as a summer salad or a light dessert.

We used dried lavender in this syrup because it gives the syrup a lovely pale hue. Fresh lavender won't lend the same color, but it does give the syrup a more powerful floral flavor.

These sugary, salty, fatty almonds are how diners can begin a meal at Jeremy Fox's Rustic Canyon. Thanks to a tactical addition of lavender, your guests will actually talk about them.

This is one of my favorite desserts. Dried apricots, almonds, and honey are the key sweet flavors of the Mediterranean. With a nod to Provence, we top it all with Lavender Crème Anglaise.

A rich, fragrant dish, these duck breasts are perfumed with the aromatics of southwest France, then grilled to crisp the fatty skin. Served sliced and fanned over tender baby greens lightly dressed with citrus vinaigrette, this is a wonderful dish to serve as a first course or as a light main course.