3 things you may not know about lavender
Although used for centuries in herbal remedies and as a decorative accent in the garden, culinary lavender has only recently made its way into recipes.

A little goes a long way. Adding too much lavender to a recipe can leave your food tasting bitter, 
or even soapy.

It is a member of the mint family and pairs well with rosemary, thyme or sage.

1 tip you can't live without
Lavender oil is great for minor burns. Applied directly to the skin, the oil helps ease the pain and will help your skin heal faster.

2 ways to try lavender right now
In your sugar. Add 2 tablespoons of fresh or dried buds to 4 cups 
of sugar (or to taste). Either sieve out the buds before use or keep them in for baking lavender cookies or shortbread.

In your afternoon tea, just like Queen Elizabeth I did for her regal migraines. Drop a sachet of lavender buds in hot water and 
let steep for 2 to 3 minutes.

1 type of lavender to plant in your garden
Culinary lavender produces perfect buds ready for picking just as the colour begins to appear but before they begin to flower. Look for Lavandula x intermedia (Provence lavender) or Lavandula angustifolia (English lavender).

1 lavender treat to look for at the grocery store
Lavender honey, available at many gourmet food stores, comes from bees that nestle exclusively on 
the sweet flowers of lavender to produce this unique, floral flavour.