During a cooking weekend at Callaway Gardens years ago, one of the most memorable tastes was a lavender sorbet. I never had tasted lavender in cooking before and was pleasantly surprised.

A quick search on the Internet reveals recipes for this herb in many sweet and savory dishes, including cookies, lemonade, jellies, meat marinades and more, plus the opportunity to purchase lavender flowers for cooking and crafts. Imagine placing small sprigs of lavender flowers in old fashioned ice cube trays, then including a few in a glass of lemonade. Or just tossing a few lavender flowers over fresh fruit. The key seems to be not to overdo, which would be easy with this fragrant herb.

There are almost 30 species of lavender and dozens of varieties just of English lavender (Lavendula angustifolia), the most popular lavender for cooking. This also seems to be the one that is about the least suited for growing in the Southeast. To keep lavender plants happy here you need full sun, good drainage and air circulation.

Provence and Spanish lavender are two that seem to do well in this area. In the herb garden of The State Botanical Garden of Georgia, Athens, there are Spanish lavender plants that are as woody as the rosemary plants. Both are beautiful plants that provide fragrant blooms and foliage and edible flowers. Lavender also attracts bees and is thoroughly disgusting to deer.

If you are trying lavender for the first time, I suggest you buy plants from an area nursery. More than likely they have grown lavender for years and know which varieties do best here. Seeds are slow to start and you want to start with just one or two plants anyway.