Lavender is certainly not primarily a culinary herb though the fresh petals may be used and are used in wine cups, jellies, soft drinks, and desserts to add an exotic flavor to them. The Lavandula officinalis, or Lavandula vera, is only one of the more than eight species of lavender native to the Mediterranean areas. This sweet, lovely perennial grows from 2 1/2 to 3 feet high and is so well loved in England that we have grown accustomed to calling it English lavender. Its leaves are a bluish green and the flowers, which grow on spikes, are often more blue than purple. Then there is the beautiful French lavender, Lavandula stoechas, with its dark purple flowers and very narrow, long, grayish-green leaves. This species thrives better in the warmer climates and is less hardy than its sister, the sturdy, true English lavender. The brave culinary souls will flavor a cooling summer drink with a few petals of fresh lavender, or place a petal or two in the bottom of a glass of jelly. Those who are not given to such exotic experimenting will be content to enjoy the aroma of the dried flowering tips tucked among the linens.

Source: Miloradovich, Milo (1950). Cooking with Herbs and Spices. New York: Dover; pp. 45-46.