Lavender in Meat Stuffing

Some years ago, from an all-frozen food chain, I purchased pork chops with a stuffing which included lavender. I have often wanted to try adding lavender to stuffing(s) for pork or chicken but I do not know which type of lavender to use. Can you throw some light on this for me please?

The type of lavender that is best for culinary use is "Provence" lavender. Other varieties tend to turn bitter when cooked. Always make sure that you are using lavender grown without herbicides or pesticides. On my web site www.yvonnetremblay.com under "Thyme in the Kitchen", you will find a couple of links where you can purchase organically grown dried lavender for cooking. If you are going to grow your own, lavender will do best in full sun with light sandy soil and good drainage. It likes dry conditions best and does not need overly fertile soil.
Lavender is often a component of Herbes de Provence which is used to season meats. You might try purchasing or making some from your own dried herbs to add to meat marinades and stuffings, etc. To make your own, please see the recipe in my answer to a previous question on "Herbes de Provence". Or, add about 1/4 tsp dried lavender (crumble between you fingers or grind with mortar and pestle to bring out the flavour) to stuffing recipe that serves 4. Use a light hand as too much can be overpowering. See how you like it, then add more to suit your taste. If using fresh lavender flowers, you can use approximately twice as much.
For culinary uses of lavender, as well as other fresh herbs, please visit my web site at the address given above.