Culinary Gems: Exploring the Edible Qualities of Flowers

Violets are low-growing perennials that bloom early in the spring often at the same time as dandelions, which I find pleasing for a variety of reasons. Aside from the contrasting beauty of purple violets and yellow dandelions, these herbs are edible! Not everyone tends to agree with that, so let me share a few culinary ideas that may change your mind.

Candied Violets: A Delicate Treat

Crystallized or candied violets are quite easy to make and can be used as a dainty garnish on cakes and fancy cookies. Sprinkle a few candied violets over a bowl of vanilla ice cream or lemon sherbet or eat alone as delicate treat.

For this recipe you will need:

Violets

Caster sugar or regular sugar if pulsed a few times in spice grinder

Fresh egg white

Small paint brush

Spoon for sugar

Bowl for sugar

Waxed or Parchment paper

Gather a bunch of violets that have not been exposed to the roadside or pesticides in your yard. Leave the stem long for easier handling. Dip your brush into the egg white and gently paint the violet. This acts like the glue that will hold onto the sugar coating. Holding the violet over the sugar bowl, carefully sprinkle on the sugar and gently shake off excess. Lay your violet on waxed or parchment paper to dry. At this point, you can snip off the stem if desired. Repeat steps until all your violets are candied. Allow violets to dry in a warm, dry spot for about 24 hours. You may also experiment with using a dehydrator or in your oven on a very low setting. Once dried, store them in an airtight container ensuring that they are separated and cushioned with crumpled paper towels. Use within 1-2 weeks.

Candied Violets too much work? Say no more. Make violet sugar instead by simply crushing violets in sugar.

In a Rush Recipe

Crush violets into Caster sugar using a mortar and pestle or spice grinder (you can substitute pulsed granulated sugar if needed) until sugar has absorbed the color from the petals. You can dry completely, regrind if necessary, or use immediately to rim a cocktail glass or sprinkle on desserts.

A Variety of Violet Infusions

Slow Infusion Recipe

This variation allows you to experience the scent and taste of the violets, which is a preferable method if you have time.

½ cup powdered or icing sugar

½ cup violets with no stems or leaves

Place sugar and violets in a large jar by layering each a bit at a time to ensure violets are covered with sugar. Cover and leave at room temperature for up to one week. As the violets dehydrate, both their scent and color will be infused into the sugar. After 5-7 days, add mixture to a spice grinder or crush with a mortar and pestle to create a dusting powder. Store dusting powder in a sealed container and use within 1-2 months.

Violet Vinegar

Fill a mason jar half full with violets and then add a light-colored vinegar such as white wine, rice, or champagne vinegar. Cover with a plastic top to avoid corrosion and allow infusion to sit for 1-2 weeks. The color and scent will infuse into the vinegar. Once infused, you can strain into clean jar or keep the pickled violets for garnish on a salad. Vinegar is shelf stable and will last for months.

Violet Vinaigrette

2 parts violet vinegar

3 parts olive oil

½ -1 part honey or to taste

Pinch of salt and pepper

Note: A part is any amount you choose such as a teaspoon or tablespoon. Adjust to suit your taste buds.

Drizzle over a spring or summer salad with greens, edible flowers, and fruit.

Store up to 6 months.

Violet Infused Vodka

Fill a mason jar ½ full of violets and cover with vodka. Store in a cool, dry place for 4-6 weeks. Strain and use in cocktail making. Add a splash of lemon juice to your cocktail to change the color!

Violet Simple Syrup

Mix equal parts water and sugar in a sauce pan. Bring to a boil. Remove from heat and pour over a jar filled half full with violets that have been air drying for about 24 hours. This ensures the moisture content is depleted. Let the mixture cool down and sit for 24 hours. Strain and put into a glass jar. Store in refrigerator up to one month. Adding a few drops of lemon juice will change the color to a beautiful purplish color. Use in any cocktail requiring simple syrup or for lemonade.

Violet Infused Oil

Pick several dozen violets and a few leaves. Spread the violets and leaves out on a baking sheet and let air dry for about 24 hours to remove the moisture. If the plant material has any water content left in it, it will introduce bacteria into your infusion.

Once dried, fill a jar about 1/3 full of plant material. Cover with your choice of carrier oil such as almond, grapeseed, sunflower, coconut or apricot oil. Allow to infuse 2 weeks in a warm, sunny window gently turning or shaking each day. Once strained it is ready to use in your favorite skin cream recipes.

A Dynamic Duo https://thewillowconnection.com/dandelion-and-violet-cookies/

PS…A Final Note

Violets will not retain their color very long if you tend to be a pick-them-and-forget-them forager. If you aren’t going to use the violets right away, store in a glass container after air-drying to evaporate moisture and use within 1-2 weeks.