Lavande / France
Underlying the heavenly scent, lavender has a citrusy, minty flavour that works beautifully in savoury dishes as well as in sweet classics such as lavender shortbread. Try lavender in meat rubs (particularly lamb), in salad dressings and marinades, and my favourite, grilled salmon topped with lavender herb butter. Lavender combines well with citrus and rosemary, sage, oregano, marjoram, thyme, basil, savoury and fennel. (Combined with the latter four, it becomes herbes de Provence.) The secret is to use it very sparingly to avoid a cloying, over-the-top soapiness.