There are many varieties of lavender; English lavender is a good culinary varietal. Check with your local nursery to find which type is best suited to your area. Lavender loves the sun, so decide whether a border or movable pots work best for you.
Lavender flowers and buds are best for cooking. Release their flavor by steeping the buds in liquid, chopping and adding to batters, or grinding and adding to sugar. Harvest lavender by cutting the stem close to the foliage. The most flavorful blossoms are those that have not completely bloomed, but are violet in color. Rubbing the buds between your fingers releases their essential oils.
Lavender blossoms infuse the red wine and olive oil vinaigrette that dresses a fresh summer Cherry Tomato, Green Bean, and Wax Bean Salad.