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Lavender was introduced into England in the 1600s. It is said that Queen Elizabeth prized a lavender conserve (jam) at her table, so lavender was produced as a jam at that time, as well as used in teas both medicinally and for its taste.

Lavender was not used in traditional southern French cooking at the turn of the 20th century. It does not appear at all in the best-known compendium of Provençal cooking, J.-B. Reboul’s Cuisinière Provençale. French lambs have been allowed to graze on lavender as it is alleged to make their meat more tender and fragrant.

In the 1970s, a blend of herbs called herbes de Provence was invented by spice wholesalers, where culinary lavender is added to the mixture in the North American version of the spice blend.

Today, lavender recipes are in use in most parts of the world.

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lavender macarons

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