While the Shaker’s were the first to grow and sell lavender in America during the 1700s, lavender’s history began 2500 years ago across oceans and seas. In Egypt, lavender was part of the mummification process. The Greeks used the plant medicinally, the Romans grew and processed it into soaps and perfumes, and, during the Great Plague of the 17th century, the English used it as a remedy. Its lovely blueish purple whorled flowers and delicate stalks are intoxicating and sedating (literally). Lavender, a member of the mint family with notes of lemony citrus, a hint of rosemary, and an earthiness and otherworldliness all its own, is a sensory stimulator. A culinary treat processed by bees, lavender is the essential ingredient of monofloral honey and, used judiciously in the kitchen, combines to create a lovely, seductive taste that pairs beautifully with buttery, subtly sweet macadamia nuts and creamy brie cheese.