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 wild 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 is the benefit of violet tincture? ›
Some people use sweet violet for respiratory tract conditions, particularly dry or sore throat, stuffy nose, coughs, hoarseness, and bronchitis. Other uses include treating pain in the minor joints, fever, skin diseases, headache, trouble sleeping (insomnia), and tuberculosis.
What are the benefits of wild violet tincture? ›
Violet is a cooling and moistening remedy beneficial for seasonal cleansing, respiratory infections, and stimulating the lymph (an essential component of our immune systems).
What is the ratio for homemade tincture? ›
Pour alcohol or vinegar into the jar and seal it. For fresh herbs, use a 1-1 plant-to-alcohol ratio. For dried herbs, use a 1-4 ratio.
How long does wild violet syrup last? ›
(If you're going to keep the syrup refrigerated and use within a couple of weeks – you can just use a regular container. But if you want to have the syrup last beyond 2 weeks – sterilize your bottles!)
Why did my violet syrup turn green? ›
So when you make a violet infusion – or a violet syrup, like I did – it will change color based on the pH of the liquid. That's why if you mix the violet syrup with a base / alkaline ('high pH') it will be green/blue, but if you mix it with an acid ('low pH') it goes bright pink!
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.
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 is a much heavier and prominent flavor than violet. You will need very little to get the desired taste but it won't give the same colour as the violet. No, the plants are not even related. Usually we do not associate either one with a taste but with a fragrance.
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 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 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.
Why is my violet syrup not purple? ›
Violet syrup is ph sensitive and will get pinker in color as it becomes more acidic. Since lemon juice is an acid, it will take the color from blue to purple to pink as more is added.
