Lavender for cooking

[Ric.ror]

Can anyone suggest which variety of Lavender is the best for cooking and how to treat the lavender once it has been picked

[Kim A]

I've used the flowers from 'Munstead' and loads of other types - i find the stronger the smell of the flowers, the better - but that's a personal preference. As for treatment, it depends what you want to make - I've infused lavender with gin for icecreams and sorbets, kept the flowers in caster sugar for making biscuits and cakes.
if you want to just dry the flowers for decoration, cut them at their peak of flowering (when they look their absolute best) and on a dry day. tie the stems in a bundle and cover the heads witha paper bag. Leave to dry in a warm, dry place (i do mine in my greenhouse) or in the airing cupboard. hope thet's helpful.