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
Here are a few ideas for how to use your violet syrup:
As a sweetener for lemonade or iced tea. As ice-pops frozen with fresh fruit and edible flowers for the kiddos (and adult-o's). Paired with seltzer water and a sprig of mint. Poured over ladyfingers in a vanilla pudding berry trifle situation!?!
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 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.
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.
Why is my violet syrup not purple? ›
DO NOT BOIL! If purple syrup is what you want, it is crucial that you keep an eye on your syrup and don't allow it to boil. Boiling the liquid destroys the beautiful color. The sugar will dissolve in the warm liquid without boiling.
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.
What are the benefits of eating wild violets? ›
Violet is a classic alterative herb; encouraging the elimination of wastes from the body by improving liver, kidney, digestive, and lymphatic function. In cahoots with other tonic seasonal herbs, violet sets the stage for a nourishing transition from the heavy blanket of winter to the lightness of spring.
Can you eat wild violets? ›
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.
How long will violet syrup last in the fridge? ›
Strain syrup through a finely meshed sieve to remove flower petals. Let syrup cool to room temperature. Transfer to glass jars, label them, and store in refrigerator for up to six months.
What does violet syrup taste like? ›
SC Times described violets as "sweet and extremely floral," and violet syrup is sure to be sweet. On their website, Monin describes their violet syrup as having a "mild, floral, springtime flavor."
Does Maple Syrup Go Bad? The short answer is technically no, syrup does not expire. That's due to the high sugar content of pure maple syrup, according to the experts at Ben's Sugar Shack, who produce syrup in New Hampshire.
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 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 do you keep wild violets fresh? ›
Drying violets is super easy! Wash them using the method above, and then lay them on a towel over a drying rack and set them in a dry place for 4-7 days. Once they are fully dry, place them in an airtight container, like these cute jelly jars, and store in a dark cupboard.
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.
Does violet syrup change color? ›
Using wild violets to make color-changing simple syrup
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. In a base like baking soda water, it will turn greenish.
What is lilac syrup good for? ›
Lilac syrup, which contains lactulose with other sugars eg, galactose and lactose, is used in the treatment of constipation and hepatic encephalopathy. Lactulose is a disaccharide, a sugar molecule composed of 2 smaller sugar molecules bonded together, in this case, fructose and galactose.
