The primary culinary use of lilac comes from its fragrant flowers. These can be added directly to salads where they lend a bitter-floral note, dipped in batter and made into fritters. They can be crystallised and added to cakes, biscuits, pies or rice dishes. The flavour works well with almonds. They are an unusual addition to stuffing or chicken dishes. They can be distilled into a syrup or infused in honey and this increases the versatility, being added to a range of desserts, drinks or yoghurt. Both the flowers and the leaves can be used to make a herbal tea.