SPRINGTIME’S WILD VIOLETS AS FOOD & MEDICINE
As one of the first flowers of Spring, the Violet plant is medicinal as well as edible and both flower and leaves are edible.
The Violet is a herbaceous perennials basal rosette of heart shaped leaves that are rounded teeth and smooth. The Root of the violet should not be eaten as it can cause nausea. The leaves themselves are great sautéed, steamed and in soups as they are nutrient dense and a great thickener. The flowers are also edible. They are great as a garnish on salads, cakes and pancakes and you can also candy them or you can put them into ice for a magical experience in your drinks!
Violet’s are packed with nutrients. The violet leaves for example are high in soluble fiber which is important to restored intestinal flora. It is rich in Vitamin A + Vitamin C. It also contains Rutin, which is a bioflavonoid and has been shown to be a great antioxidant. Other benefits include anti-inflammatory, blood thinner, helps with hemorrhoids and varicose veins.
There are so many ways to prepare them
Infusion
syrup
honey
vinegar
poultice
compress
salve
infused oil
Here is a recipe for Wild Violet Simple Syrup
WILD VIOLET SIMPLE SYRUP
HOW TO USE YOUR WILD VIOLET SIMPLE SYRUP
Cocktails
Frostings
Pancakes
Waffles
Lemonade
Ice cream
WILD VIOLET SIMPLE SYRUP
INGREDIENTS
1 cup Wild Violets
1 cup Water
1 cup Sugar
DIRECTIONS
Gather ingredients.
Pinch the violets off at the top of the stems. Remove the calyxes, or the green parts at the base of the flowers, by twisting the petals free. Save the petals and compost, or discard the calyxes. Place the violet petals into a non-plastic, heatproof, nonreactive container, such as a glass canning jar or a stainless-steel bowl. Reserve. One of the first flowers of Spring, The Violet plant is medicinal as well as edible.
In a small saucepan, bring the cup of water to a boil.
Pour the hot water over the violet petals. Cover and let sit at room temperature for 24 hours. The liquid will turn a gorgeous clear blue with a slight lavender hue.
Pour the liquid and the petals into the top of a bain-marie. Or, if you don't have one, put an inch or two of water in a pot over medium-high heat and set a large stainless steel or other heatproof bowl on top of the pot. Place the violets and their infusion liquid in it.
Add the sugar and cook the syrup over the steam created by the bain-marie. Stir often, until the sugar is completely dissolved.
Strain the syrup through a finely meshed sieve to remove the flower petals.
Let the syrup cool to room temperature. Transfer it to glass jars, label them, and store in the refrigerator for up to six months. Use in your favorite recipes.
Enjoy!
