Delicious Au Ra

[basketofseals]

Lavender features prominently in herbs de Provence, a fairly well known herb mix in general, but the lavender variation is regional to North America. It's pretty good in steak with a Dijon mustard and brandy marinade, especially with sauteed onions or shallots. If you don't want to eat the herb itself and just want to infuse the sauce, just use a sachet with the herbs, strain the herbs or scrape off.

Honestly, I've never really had or met anyone who truly enjoyed the flavor or any flower. I've had people enjoy it because of the novelty, but I've never heard of anyone having a craving for them.

I have a feeling you have lost your mind.

Duh, potatoes are a starch, not a meat.