Actually some lavenders have very pale flowers–I have one English varietal right now (I think it is called “Alba”) that has pale green leaves and almost white flowers and it is extraordinarily fragrant, more so (to my nose) than the Hidcote, Munstead, or Lady varietals. I have only grown this one for a couple of years but it seems as vigourous as the more common varietals. But for those with purple or blue flowers, yes, I agree the scent deepens as the flower matures and darkens…although I think the scent also becomes less sweet as this happens.

I tried the lavender stalks once, and didn’t really see a plus to them. The stalks that have aromaticity are usually too floppy to hold the kebabs–unlike rosemary stalks, which I have used both as skewers or simply to throw on the fire (we had lots of lavender and rosemary in California and could afford to be liberal with the stalks!).

I also grow other edible flowers. I adore the peppery bite of nasturtiums (flowers and leaves)…they are a member of the watercress family but in my opinion much prettier than watercress! I stuff the flowers with a mild fresh goat’s milk cheese…a perfect late spring nibble. A salad of nasturtium flowers and leaves with slices of something crisp (pears or jicama are my favourite) is lovely on the plate and to eat.

betty q, it’s always a delight reading your comments…and you are generous as ever with your skills.

A SANDOK (looks like a giant spoon) is a kitchen utensil used when sauteeing something in a skillet. I grew up using this utensil back home made out of aluminum.

Your comment above about using it with your grilled lamb kabobs…have you tried using the lavender stalk as your skewer like people use the rosemary stalk as the skewer for their kabobs?

What is a sandok?