The flowers don't have too much of a taste but it's fun to eat food collected in the wild.
Just be SURE to know EXACTLY what you are eating!
The leaves are delicious in a salad . They are best picked and eaten while the flowers are still in bloom. They become tougher as time goes on, but they can be cooked and eaten like spinach.
Common Blue Violet (viola sororia)
The flowers can embellish the tops of cakes and cupcakes, and also be candied to save for later use.
Cake and candied violet recipe here!
They can be used to make jelly which has a mild taste but a very pretty color.
They can also be frozen in ice cubes to adorn iced tea, lemonade and other drinks
And I just love the sight of their glorious color as I open the refrigerator door !
There are also recipes for violet syrup and violet vinegar.
What are you going to make?
happy happy day!
Linked to: Barn Hop #13 and
Farmgirl and Farm Friend and Farm Friday
Lovely blog (I am visiting from Valarie's) That violet syrup is just the most exquisite colour. xx
I made the violet jelly a couple weeks ago and it was really wonderful! Sweet with a hint of spice. I sugared some of the violets and will be topping a cake for a baby shower later this week. I must confess though it is so hard to pick those little beauties!
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I love violet anything. Such a nice delicate taste and only for a very short time. Your violet jelly looks so beautiful.
Growing up in PA we used to nibble on these small yellow flowers found in the grass. I called them buttercups but don't know what they actually were. Tiny and sweet, I can remember just plucking one and chewing out the sweetness and spitting out the pulp...
My city kids missed out on so much... sigh
Happy Weekend girlie!
So, so pretty! It all looks yummy!
A great showcase of the versatility of violets. The violet jelly looks SO aesthetically appealing! I want to make some just to photograph the jars of it (well, I would EAT it too).
Thanks for the inspiration.
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