Combine dried lavender from your herb garden with sea salt to make a fragrant rub for chicken, fish, or lamb.
Source: Martha Stewart Living, March 2003
- 2 1/2 teaspoons chopped lavender
- 1/2 cup fleur de sel or coarse salt
Cut lavender flowers just before they're fully open; tie them in a bundle, and hang it upside down for a week to dry. Remove flowers from stems, and chop. Combine chopped lavender with fleur de sel or coarse salt.
Package in an airtight container; if giving as a garden gift, attach a note to the recipient.