This was so intriguing that I googled it and found the following:
Lavender and Rosemary Sea Salts
It is easy to wonder what to do with this unique seasoning, but once used you may find it is more useful than unusual, more tasty than tricky, and as versatile as the flower that seasons it. It is made from our dried lavender flowers and French Grey Sea Salt. We also make a salt made from Rosemary and grey sea salt.
A flavor for meat:
Lavender Salt is a delicious accompaniment to most meats. Lamb, chicken, and beef (recently tested at a Farmer's Market event) are well started with a lavender salt rub or finished with a sprinkle. One chef we know likes to use a small pinch of lavender salt on a 1/4 pound salmon steak before cooking.
In any case keep it on your table:
You never know when you are going to need a little salt on your stir fry, in your winter soup, or to help out your morning eggs. Avocado also does well with a little crushed garlic and lavender salt, as do tomatoes. Salad greens love the kiss of this high mineral salt and hearty floral herb.
For cooking with:
If it would taste good with rosemary, it is probably good with lavender salt. Potatoes roast to perfection when lightly coated with olive oil and sprinkled with a layer of lavender salt in a roasting pan. At 375 degrees, I just leave the salt on top until about 30 minutes into the cooking, at which point I stir then roast until they melt in my mouth (about 1 hour total).
Not just for the kitchen:
When you are tired of using it for your cooking, why not make a relaxing, soothing bath to ease any and all stresses. It is a good idea to make sure you have more on hand since a bath may use up a lot of your jar, depending on how strong you make your bath. Try a couple tablespoons to start.
Make the miscellaneous magnificent:
Garlic bread, popcorn, pesto, ratatouille, jambalaya, and putanesco sauce (and maybe even the rim of a margarita glass when ground smaller with mortar and pestle) taste great with lavender salt, while omelet's, casseroles, and sandwiches become provincial treats.
If you ever get tired of Lavender Salt, which is hard to imagine, we also have Rosemary Salt. Both of them are $5 a jar and a great gift.
If you would like some sent to you, your friend or loved one then please take a look at our order page.
Salt, huh? That's odd. Lavendar is a component of herbes de Provence mixtures, and of course lamb is one of the best things to use that on, so I suppose the salt would be...roast chicken is another. Oughta try it on grilled pork chops, too.
Lavendar all by itself is also a nice flavoring for ice cream (you steep a sprig or two in the hot custard, then discard it), but of course the salt makes yours useless for that. If I were you I'd just call or email WS and say, "Here, you guys - what were you thinking??", and see what they say.
I grind lavender, thyme, garlic, salt and rosemary in a mortar and pestle and make a paste, which I then smear on the inside of a leg of lamb.
Lavender flan is also very, very good -- though in your case it's already mixed with salt.
I would think that any mild-flavoured fish could be sprinkled with this salt and either roasted or grilled.
Lavender to me is one of the smells of home... heat rising from the earth, orange blossoms, jasmine blossoms, lavender and eucalyptus.