Recipe ideas

The best variety for cooking
Different Types of Lavender vary in the strength and flavor of the oils, so selecting the best lavender is an important first step. Also the strength of the sun and time of the day can impact on the concentration of the oil as well as the heat from the sun. For a milder flavor pick and dry in the early morning. English Lavender (L. Angustifolia) has the sweetest fragrance of all lavenders, and is the most commonly used. Personally I use Hidcote as it is sweet, whilst Rosea and Munstead are more lemon like.  The Lavandins (L. Intermedia) have stronger oils that are more astringent and camphorous and I would recommend using these in making bags rather than eating.

The best lavender comes from drying your own each year
If using your own lavender, be sure to treat it as you would any food that you will eat using clean utensils and sterile jars. I pick the lavender just before the full bloom. Gather it up in 1-2 inch bundles. Wrap with a rubber band, hang upside-down in a dry, dark place like the airing cupboard. By picking the blossoms just before they bloom you can strip the buds from the stem after they have dried, and little sifting is necessary! Place in an air tight, dark container, or freeze in zip lock bags. Use within 12 months.

Use the proper amount
An overdose of Lavender will kill any recipe. It is better to under use then over. Used sparingly it adds complex notes to a dish so I recommend experimenting with lavender as a background flavor...like rosemary or mint; you know it is there, but it is not the main player. The potency of the flowers increases with drying so use 1/3 the quantity of dried flowers to fresh.