Lavender's sweet, fragrant flavour complements a range of foods, both sweet and savory. Try lavender with strawberries, blueberries, pears, lemon, orange, honey, sage, rosemary, oregano, thyme, black pepper, and chocolate.
For sweets: Lavender's floral notes go well with berries and citrus in baked foods. Instead of adding small amounts of the actual dried flowers to recipes, try using lavender-infused sugar for enhancing sweet dishes with just the slightest hint of floral goodness. Lavender can become more subtle when infusing the dried flowers into cream for whipped cream, crème brulèe, and crème anglaise, or into simple syrup for a variety of desserts, iced tea, and sorbets.
When cooking with Lavender remember that drying increases the potency. Use 1/3the quantity of dried to fresh. It always best to add a little and increase the amount after tasting, too much Lavender can over power your dish. Most recipes that use Rosemary can be sustitued with Lavender. Try dried Lavender stems to use as kebab sticks and BBQ or grill.