Lately I've spoken to several friends in the New England area and have been reminded of one of the many reasons we decided to move to West Virginia, those warm early springs. So while there's still snow at our old home in New Hampshire springtime foraging is really in full swing here. There's ramps, may apples, dandelions, creasy greens, and loads of other wild edibles coming up in the woods and fields right now. While I love foraging violets are something that I've actually never tried but here are yard is carpeted with them so I decided to give it a go.
The Common Blue Violet (Viola sororia) is what I foraged to be exact. Both the leaves and flowers are edible and high in vitamins A and C. They are found in the woods, meadows, and even lawns but they prefer somewhat moist areas (I have seen a few in pretty dry spots though). These violets are easy to identify. They grow low to the ground and their flowers range from white to purple with five petals. Their leaves are also easily recognized with a distinct heart shape and scalloped edges. You' find them flowering from March-July depending on where you live. The Common Blue Violet's range includes most of eastern North America as far west as Wisconsin.
Both the leaves and flowers have a mild taste that's a perfect addition to salads. Plus you want the prettiest salad around? Violet flowers will get you there.
When I wanted to use some of our violets I wanted something a little more non-traditional though. I mean salads are great but greens make up a lot of the spring harvest so I searched for other violet ideas. I stumbled across two ideas. First violet flowers can be candied. We didn't try this as I'm just not a big candy eater, unless it's chocolate of course. Then I found out you can make violet syrup! It's too gorgeous not to want to make.
It does take a lot of flowers though. You'll need to fill the same size jar that you wish to be eventually filled with the syrup. I chose to use a quart or about 3 cups.
1 quart (3 cups) of violet flowers
1 quart (3 cups) water
3 cups of organic sugar
drops of organic lemon juice
*Basically you need the same amount of flowers, water, and sugar
After you've spent time picking all those beautiful little flowers (it's really meditative isn't it?) you'll need to boil your water. If you haven't already place your flours in a glass jar. Then pour the boiling water over the flours. AT this point your violets will need to steep for 24 hours. This is where a mason jar comes in handy. I just put the lid on and left it on the counter until I was ready to come back to it.
After 24 hours your water should look blue/purple and it's time to finish your syrup. First strain out your flowers. I used a fine wire mesh strainer. Be sure to press all the liquid possible out of your flowers! Then begin heating your liquid and add the sugar stirring it frequently as it comes to a boil. Boil it for a few minutes and then turn off the heat. You may notice that your syrup's color isn't as bright as you'd like but just wait! Slowly add lemon juice a drop at a time and watch the color change. You can keep adding until you've reached a dark purple if you're so inclined. Then it's ready for use or to be bottled back up and stored. With all that sugar it won't go bad much like maple syrup.
Now I'm sure you're wondering what do I do with this beautiful stuff?
I've tried it two ways thus far in tea and in seltzer water like a pretty purple and flowery soda. I'm also thinking it's gunna make for some amazing co*cktails this summer! Or purple pancakes? Imagine the possibilities.
I've included some links to field guides from various regions. My favorite and the one I use here in West Virginia is the National Audubon Society's Field Guide to Wildflowers: Eastern Region. It has awesome glossy photos.
Also if you don't want to pick all those flowers or an't find any in your area, no worries, we'll have some bottles of our syrup up on our Etsy shop soon.
**Disclaimer**
I am not a foraging expert. Please use caution before consuming any wild food.
This post contains affiliate links. If you choose to purchase something I receive a
tiny percentage at no additional cost to you. It's just a way we keep this blog afloat!
FAQs
Place violets and their infusion liquid in it. Add sugar and cook syrup over steam created by the bain-marie. Stir often, until sugar is completely dissolved. Strain syrup through a finely meshed sieve to remove flower petals.
How do you make a violet tincture? ›
To prepare, fill a Mason jar to the top with violets. Once filled, pour vodka over the flowers until they are submerged. Put a lid on the jar and shake daily for several days, up to one week. Strain and store in amber glass dropper bottle in a dark place.
Is violet syrup good for you? ›
Health Benefits of Violets and Violet Syrup
Violets are rich in Vitamin A and Vitamin C. Violets have anti-inflammatory properties and can be used. Violet syrup can be used to sooth coughs and sore throats.
Does violet syrup change color? ›
The syrup changes colors based on the type of liquid you add it to! It's a really neat hands-on science experiment for kids to learn about pH. The violet syrup itself can range from bright purple to dark blue. When added to an acid like lemonade, the drink will turn pink.
What is violet syrup used for? ›
Violet syrup is a beautiful colour and a quick way to capture the flavour of sweet violets. Use in co*cktails and dilute for drinks. Match with subtle flavours so not to overpower this delicate syrup. The final syrup will be lighter than the original violet infused water, but still stunning.
What does violet simple syrup taste like? ›
The calyx (the green part that holds the petals) can turn the lovely blue-purple color to brown, and give the syrup a “green” spinachy taste. The flowers alone will give the syrup a lovely grape-y floral taste.
What is wild violet tincture used for? ›
Violet's Edible and Medicinal Uses
Violet is a cooling and moistening remedy beneficial for seasonal cleansing, respiratory infections, and stimulating the lymph (an essential component of our immune systems).
How do you make a tincture step by step? ›
To make an herbal tincture using the folk method, combine dried, powdered, or fresh chopped herbs in a jar with 80 proof alcohol and let it steep for 1 to 4 weeks. After the tincture has steeped, strain it using a sieve and a piece of muslin. Keep your tincture stored in a dark, cool place for up to 5 years.
What is the ratio for homemade tincture? ›
If you use fresh herbs to prepare a tincture, double the quantity of dried herbs so you are using 2 ounces for every 1 ounces of dried herb called for in your recipe. An alternative formula is to add one part herb to five parts of alcohol.
Does violet syrup need to be refrigerated? ›
Totally optional, but you can add lemon juice to change the color of your syrup to a more pinkish-purple color, adding it little by little until you get your desired shade. Store in a glass bottle in the fridge where it will keep for several months if not longer. You can freeze it for future use too.
Harvesting wild violet
Leaves are edible but because the leaves are easily confused with other non-edible plants it is important to stick with the sure bet if you are unfamiliar with violets and their look-alikes. Violet flowers can be used to garnish salads or flavor vinegar and syrup.
What are the benefits of eating wild violets? ›
Taken in a strong tea, they help with lung health by working as an expectorant. Wild violets help treat infections in the upper respiratory tract, as well as colds, congestion, flu viruses, and bronchitis. Overall, they are a gentle immune system stimulant.
Is violet a laxative? ›
Nowadays the use of Violet syrup has largely dropped out of use among practitioners of western herbal medicine. Even in Mrs Grieve's time the medicinal use of Violet syrup had declined to little more than that of a mild laxative.
What is the difference between lavender and violet syrup? ›
lavender tastes of lavenders, violet tastes of violets. the difference is not unlike that between apples and peaches, as far as fruit goes.
Why did my syrup turn brown? ›
One possibility is oxidation of some element in the syrup - although it is more usual for unstable oils to oxidize than it is for syrups to do so. A second guess might be that there were a lot of chemically unstable compounds in the syrup when it was made and they have reacted with each other.
What does Violette taste like? ›
What Do Violets Taste Like? The taste of violets is often described as sweet and floral. Highly fragrant violets tend to work best in beverages and desserts. Meanwhile, the flavor of violet leaves resembles lettuce and sweet peas, making them an ideal salad green.
What is Stroop syrup made of? ›
Stroop (rhymes with “rope”) is a syrup invented by the Dutch that features heavily in their morning cuisine. Made by boiling down fruit (most often apple, but pear is also common), the finished product is thick and sticky with a color and consistency similar to caramel.
