A staple of the herb garden with a wide variety of uses. The dusty, green leaves are used in dressing, sauces, salted herbs, sausage, and tea, and make a good base for dried floral wreaths. The lavender, edible flowers appear in early summer and have a mild flavor. The Flower spikes can be battered and fried, cooked in rice, egg, or cheese dishes, or used to garnish salads and pizza.