Lilac is the small, four-lobed, intensely perfumed spring flower of woody shrubs in the genus Syringa (family Oleaceae), borne in dense conical clusters. The common lilac (Syringa vulgaris), prized for its heady fragrance, is the species used in the kitchen — its blossoms are steeped into syrups and lemonades, crystallised in sugar, baked into shortbread and scones, and scattered as a fragrant garnish, contributing a sweet floral aroma with a distinctly bitter, faintly green edge.