Lavender (Lavandula spp.) is an aromatic herb native to the Mediterranean region. While it is not originally a culinary herb in southern France, it is now commonly included in the French herb blend known as herbes de Provence.
Culinary lavender is used in both sweet and savory dishes; its flowers and leaves can flavor baked goods, meats, and stews. Lavender syrup, made by infusing sugar syrup with culinary-grade lavender, is utilized in beverages, desserts, and as a flavoring agent in creams and cocktails.
