In that spirit, several months ago I photocopied a recipe for lavender cupcakes from a book I checked out of the library.
I had to wait until the lavender was flowering to make them, but today was the day.
I don’t generally like floral flavours, and lavender is an incredibly strong one. The only way I normally use lavender is as a small component of a fresh herb mixture I put on the outside of some of my cheeses. I’ve never used it as the only flavouring for anything.
I was intrigued, but dubious. Would the cupcakes even be edible? Who wants to munch on a lavender flower? Eaten directly, lavender flowers have an overpowering bitter resinous taste.
But then, so does rosemary, and I was won over to rosemary shortbread when my mother-in-law made it for us a few years ago.
I vowed to remain open-minded.
The cupcakes came out of the oven, and I iced them with lavender icing.
With some trepidation, we tried them.
“Peculiar,” said my daughter, a thoughtful look on her face. “Yes. Not bad, just…peculiar.”
I agree. This isn’t a recipe I will necessarily make again, but I’m glad I did it, at least once.