In the South of France, especially in Haute Provence, the heady scent of lavender drifts from large fields that stretch across the hillsides. While true lavender grows wild above 2,400 feet and is still collected by hand to make lavender essence, the cultivated hybrid, lavandin, accounts for most of the modern supply. The flowers add their fragrance to the famous perfumes made in the city of Grasse, not far from Nice.

Lavender is also appreciated by the region's cooks, lending its distinctive sweetness to vinegars, sauces, honey, ice cream and drinks, as well as savory stews and roasts. Be sure to use only chemical-free lavender from an organic garden or flowers packaged specifically for cooking, as those sold for floral arrangements have been treated with chemicals. Look for small, dried flowers in the bulk herb section of health-food stores or the baking aisle of fine grocers. They should retain a vivid violet hue and flowery fragrance.