Generally it is the flowers that are used although sometimes the leaves are used in recipes from southern France. They reportedly have a slightly bitter taste. Probably the most common use of the flowers is as one of the components in the seasoning mixture Herbes de Provence. Driving through southern France at this time of year, seeing all the fields of lavender, it is easy to understand why lavender is an integral part of the mix that is named for the region. To this blend of thyme, savory, basil, and fennel lavender adds a decidedly perfumey and slightly musky taste along with a hint of citrus making it ideal for use with fish, grilled meats, or stews.
Lavender also goes well with fruit, especially raspberries and blueberries.
A creme anglais flavored with lavender makes an elegant end to a meal. Crystallized lavender flowers are often used to decorate pastries and desserts. Mint and lemon are two other flavors that combine well with lavender. Try flavoring rich black tea with mint, lavender and lemon for a refreshing drink on these hot days of Indian summer. A rich and comforting dish, just right for a chilly autumn evening, either for family or luxurious enough for entertaing.