Some of you may be wondering what to do with your lavender share. Of course, enjoying the flowers in your home for as long as they may survive in a vase is an option but you can also dry the flowers and use them in recipes. Lavender is traditionally used in the mix of herbs called Herbs de Provence. If you have dried any of your oregano from last week, that is also present in the recipe below. Additionally, if you have the herb share, here is a use for the sage you received last week. The rest should be available at your local grocery store or most green markets.

Herbs de Provence

1 tsp dried thyme
1 tsp ground rosemary
1 tsp summer savory
1/2 tsp lavender (optional but traditional)
1 tsp marjoram
1 tsp dried basil
1/2 tsp dried sage
1/2 tsp dried oregano

Preparation:
Combine all ingredients in a small bowl. Crush slightly with a pestle or the back of a spoon. Store in an airtight container. Rub into meat, chicken or fish for a dry rub or combine with olive oil for a marinade.

We own a gorgeous book written by a former pastry chef at Gramercy Tavern full of to die for dessert recipes. See below a sweet, summery cake recipe that is simple and delicious. You do not even have to dry the lavender first!

From The Last Course: The Desserts of Gramercy Tavern
by Claudia Fleming

Lavender-Lemon Pound Cake
1 cup (2 sticks) unsalted butter
4 tablespoons dried lavender
5 large eggs
1 1/2 cups sugar
1 1/2 cups plus 2 tablespoons cake flour
1/4 teaspoon salt
1 tablespoon grated lemon zest
1 teaspoon vanilla extract
1/4 cup strained fresh lemon juice

1. Preheat the oven to 350 deg F. Butter and flour a 9 x 5-inch loaf pan. In a small saucepan, melt the butter with 1 tablespoon of the lavender. Let the mixture steep for 10 minutes, then strain, discarding the lavender. Set aside to cool.

2. Using an electric mixer fitted with the whisk attachment, beat the eggs and 1 cup of the sugar until thick and pale, about 5 minutes.

3. In a bowl, sift together the flour and salt. Using a whisk, fold the lemon zest and a third of the flour mixture into the eggs until thoroughly combined. Fold in the rest of the flour in two batches. In a separate bowl, whisk 1 cup of the batter with the melted butter and the vanilla. Add this to the remaining batter and fold to combine. Pour the batter into the prepared pan.

4. Bake the cake until a tester inserted into the middle comes out clean, 40 to 45 minutes. If the top of the cake seems to be getting overly browned before the center is set, cover with foil and continue baking.

5. Meanwhile, in a medium saucepan, combine the remaining 1/2 cup of sugar, the lemon juice, 1/4 cup water, and the remaining 3 tablespoons of lavender. Bring the mixture to a simmer and cook, stirring, until the sugar dissolves.

6. Transfer the cake to a wire rack. Using a cake tester or skewer, poke the cake all over. Brush the loaf with half the syrup and let cool for 10 minutes. Invert the cake onto the rack, remove the pan, and brush syrup over the bottom and sides of the cake. Reinvert the cake and brush with the remaining syrup. Let cool completely.

Yield: 8 servings