June marks the beginning of lavender season in the Provence region of southern France. Not only does this purple-hued herb emanate scrumptious aromas, fields of them also make for stunning views.
While lavender might seem like a perfume ingredient at first, certain varieties (including English and Provence) have had culinary applications for centuries in some parts of the world. It’s a versatile herb that goes particularly well with citrus, mint, rosemary, sage, berries fruit, certain meats, and drinks.
Depending on one’s desired effect, lavender’s flowers and leaves can be used fresh, while buds and stems can be used dry.
Craving that lavender aroma? Check out our recipe for a cucumber lavender sour! Just keep in mind that a little of this potent flower (especially when dry) goes a long way…
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