As in most dishes with lavender, you can use either sweet-scented English lavender, like Hidcote or Munstead, or the larger and more pungent flower spikes of lavendin hybrids like Grosso or Provence. The flowers can be used at any stage, but the flavor is best when the spikes are in bud but showing full color, just before the individual blossoms are about to open. If fresh lavender flowers are not available, dried buds, often available at natural food stores, are a good substitute. Make sure they are food grade and not treated with oils for use in potpourri.
Final Cooking: Melt the butter in a large skillet over medium heat. Add the potatoes, chopped lavender and rosemary, and salt; cook, tossing occasionally, until the potatoes are very hot and the flavors have a chance to meld, 5 to 8 minutes.
Herb Substitution: Omit the rosemary and add 2 tablespoons coarsely chopped fresh spearmint to the potatoes just before they are through cooking in the skillet.
Adapted from The Herbfarm Cookbook: A Guide to the Vivid Flavors of Fresh Herby by Jerry Traunfeld (Scribner 2000). Copyright 2000 by Jerry Traunfeld.
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