The key to cooking with culinary lavender is to experiment; start out with a small amount of flowers, and add more as you go. The lavender flowers add a beautiful color to salads. Lavender can also be substituted for rosemary in many bread recipes. The flowers can be put in sugar and sealed tightly for a couple of weeks then the sugar can be substituted for ordinary sugar for a cake, buns or custards. Grind the lavender in a herb or coffee grinder or mash it with mortar and pestle.
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