Amanda’s note: I offer you another post from Carol Little of Studio Botanica. Carol is about as bananas over edible flowers as anyone I’ve ever met and she suggested we need a post here on violets, a favorite spring time flower. We do not have mountains of violets in our area and so I was intrigued at Carol’s idea on how to enjoy them in syrup form. If you have a violet bounty, this is a “must-try” activity.
Violets are cherished. Sweet faces. Do you know that there are about 450 members of the viola family? Each member is edible: Both the leaves and flowers can add a delicate flavour to your meals.
I love violets. You will hear me say that about many of our green nation. It’s hard not to smile when you see a patch of violets, isn’t it? We can toss the flowers in a spring salad. Indeed, the leaves bring a gentle counterpoint to a seasonal salad with dandelion and arugula greens. We can brew a simple tea or steam the greens to enjoy with a drizzle of sesame oil or with other wild edibles such as nettles, mustard greens, or chickweed.
We can create an enchanting herbal charmer with this easy to make syrup, which is sure to delight your family. This is a traditional herbal syrup recipe ~ today featuring our lady ‘Viola’!
Harvest violets by gently pinching them right off at the top of the stems. Pinch the green parts at the base of the violets (the calyxes) and twist the petals free. Save the petals and compost the calyxes.
Notes: Use white sugar only if you want to create a colourful product. Also, if your water is alkaline (hard), you can add lemon juice to get the blue colour, but you’ll lose the delicate flavour of the violets. I’ve been told that some people use distilled water as an option.
It’s really best to store the syrup in the fridge to preserve it as best as possible. Violet flower syrup will keep, refrigerated, for at least 6 months.
Reminder: If you have any extra violets?
Freeze them in ice-cubes for an “over the top” presentation garnish for summer beverages al Fresco!
More about violets? There’s more to this pretty face than beauty. Read more about violet medicine at my site Studio Botanica.
Edible flower chocolate bark
Your edible flower starting point (salads, syrups, oils and a tale of the “loco weed”)
A lilac-infused butter cookie
Simple lilac-infused scones for your next special brunch
Make your own rose water with these tips from India (I know you’ve wondered how…)
These edible flowers and spices will cool you off on a warm day