Violets (Viola odorata) and (V. sororia)
Both flowers and leaves are edible, but the leaves should be picked young, preferable prior to flowering. Large older leaves are tough, fibrous, and may be bitter.
These early warm days abound with foraging free food–plantains, dandelions, amaranth, and the most easily identifiable and versatile: violets.
Not only a hardy perennial, they are quick spreaders and tolerate even the most frivolous transplanting. When I bought my home, I inherited a veritable field of violets which I have since moved and mowed, and nearly each year I have found a new use for these edible flowers.
Spring salad with homegrown kale, two types of lettuce, walking onion greens, and violets.
If you are harvesting violets for fresh use, they (and other edible flowers) are best stored in glass jars with glass lids.
Violets are an excellent introduction to edible flowers; they are abundant, easy to pick, and their floral flavor is nearly nonexistent. I’ve been adding them to salads since I was old enough to walk. More recently, however, with the excess time the Stay Home order has afforded me, I’ve been branching out.
Behold, Violet Jelly!
I’ve wanted to try my hand at this since I read about it in 2014. This year has been all about finishing old projects and tying up loose ends. It’s both satisfying and sad to check things off a list that has been around for so long.
When you add acid, the sapphire violet tea turns bright purple.
It’s a simple process from making a tea, to experimenting with phytochemicals and pH, and creating a rolling boil with sugar and pectin. I used this recipe as a base, but reduced it to one pint and substituted powdered pectin. As I am unable to test the acid content of this recipe, I would not recommend it for traditional canning.
Next up?
The sapphire colored violet tea has me inspired. This current infusion will be added to my next batch of kombucha… here’s to hoping the acidity will turn it bright purple!
For more information about violets, see the links below from the USDA.
The future line up includes kombucha, sourdough starter & english muffins, and eggs. If there’s something you’d like to see or have questions about, send me an email or post a comment. Thanks!
Eat - Drink - Both 