I had some roasted carrots flavored with lavender, and LOVED them. I tried this at home - but most have done something wrong. I tossed the carrots in EVOO, and some chopped lavender - I used the fragrant leaves, the blossoms were already gone. Roasted them at 425. Carrots were sweet and delicious... but I could hardly taste the lavender... Was the oven too hot... can the leaves be used instead of the flowers... what's the best way to use this wonderful herb?
Lavender and roasted veggies
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As Phil implies, fresh herbs should be used at the last minute. They're at their best, in fact, when the only cooking comes from the residual heat of the dish.
For future reference, the blossoms of lavender are more heavily flavored than the leaves. But it's a flavor you don't want to go overboard with.
I personally can't eat lavender. Tastes like perfumed soap to me. So know the preferences of those you serve it too.