Of all the herb vinegars, lavender is the one I like best. Before the blossoms are fully opened, take a faggot of lavender and put it in a bottle of white wine vinegar. Re-cork and leave, ideally on a sunny windowsill, for 2–3 weeks. The lavender can be removed or left in, as you wish. Other herb vinegars are made in exactly the same way, but the lavender is particularly good when used to dress delicate salads of herbs, such as chervil and purslane and other small leaves. And do not forget how good a sprig or two of lavender is with roast lamb in place of rosemary.
© 1995 Frances Bissell. All rights reserved.