Wild Food Forager, Paul Tappenden, recommends a delicacy of foraged violets, with tips for how they can be prepared…
While I was walking around the neighborhood with our pups, I noticed some small patches of violets that were starting to flower. I’ve been seeing the leaves for a couple of weeks, but now that the snow has melted, the flowers are announcing their presence. Almost time to start gathering!
The leaves and flowers of Violets are both edible. They can be used in a number of culinary ways, either raw or cooked. The flowers make a colorful addition to salads or sprinkled over almost any dish before serving. I once chopped some up and added them to home made ice-cream.
A popular thing to do with the flowers is to candy them. For this, I will lightly whisk an egg white, stir in some confectioner’s sugar, then carefully dip each flower into the mixture, lying them each out on a parchment lined baking tray. I leave them in a very low oven or dehydrator until they crystallize, then use them to garnish and decorate cakes and deserts. It is very fiddly work and quite time consuming, but it makes a colorful presentation, and they taste great.
Another use I highly recommend is to gather a small jarful of violet flowers and to top it up with a mild vinegar. After a few days, the vinegar turns purple and takes on the flavor of the violets (as well as some of their nutritional goodness, which includes Vitamins A and C, and the anti-oxident and anti-inflammatory, Rutin.). Your friends will all wonder where you got such interesting and tasty vinegar.
I often use the leaves in salads, although I use them sparingly as they tend to be somewhat mucilaginous. However, this property also makes them ideal for calming an upset stomach.