English Lavender (Botanical Names: (Lavendula angustifolia, L. spica, L. officinalis, L. vera)) had many uses in the medieval household including the kitchen as a flavouring of dishes both sweet and savoury. Indeed it is still used as a flavouring today (eg the classic Herbs de Provence) giving a unique lavender and slightly sweet experience. Try in meringues, elizabethan white breads, shortbreads, and other high fat dishes; but be aware - a little goes a long way!
Please note - the modern lavender cultivars and other sub species are not for culinary purposes - they have been bred specifically for the fragrance industry - not the culinary.
Taster pack; ~ 5g
BC to 500 AD, 500 - 1000 AD, 1000 - 1100 AD, 1100 - 1200 AD, 1200 - 1300 AD, 1300 - 1400 AD, 1400 - 1500 AD, 1500 - 1600 AD, 1600 - 1700 AD