A word of advice to all would-be kitchen witches

witch-and-bitch:

blackbearmagic:

When you see a recipe that calls for lavender, do yourself and anyone else who partakes of it a favor and make sure you use culinary lavender.

There’s like 40 different cultivars (types) of lavender, and only some of them are meant to be eaten. The others, while they smell delicious, may not give you the kind of lavender flavor you’re looking for; they may be either too faint or too strong.

Sincerely,

someone whose aunt owns a lavender farm

I learned this the hard way.

Most lavender does NOT taste good.