During the 19th Century violets were so popular they were kept
in cold frames so the ladies of the house would not be without
them during the winter. Sweet violets were used in perfumes,
worn for decoration and acres of violets were grown as cut
flowers. Long before this, for over 2000 years, it was used for
food and medicinally for many ailments. It's hard to believe that
this charming herb is now the scourge of some homeowners
who search for a way to eradicate them from their lawns.
Viola odorata is known as sweet violet and all parts are edible,
though the seed and root can be toxic in large quantities. It can
be grown in pots or in your garden and is perennial. Yes, in very
fertile, ideal soils it can become invasive. Though I've never had
this happen and actually transplanted some plants from a family
member's garden to have more of them. V. tricolor is known as
the wild pansy, heartsease or Johnny-jump-up and is a perennial
that is often grown as an annual that reseeds generously.
Both
varieties will grow under trees and some shrubs because they like
partial shade and cool weather. They will grow in full sun if the soil
is not dry, but rather on the moist side. If you do wish to divide your
plants to give as gifts or place in other locations you can dig up and
break off a small section that has roots. Place it in a pot with good
soil and either give away or transplant after a few weeks when it's
recovered. This is best done in the spring. Violet seed does need a
period of cold to germinate. You can grow it in a cold frame in the
autumn and transplant in the spring. A note before we go on to the
culinary uses. African violets are a different species of plant and
are not considered edible, so only use the sweet violet mentioned
here, and ALWAYS be sure they have not been exposed to any
chemicals or animal excrement. Rinse gently and dry in a salad
spinner or drain on towels before using the blooms or leaves. The
blooms of Viola tricolor, Johnny-jump-up can be used much the
same as sweet violet.
The leaves of sweet violet can be used as greens in salads year
round but are more tender early on. They are rich in Vitamins A
and C. The older, larger leaves can be used in soups, stews or
cooked as other greens are.
Tea can be made from the blooms or leaves. Pour boiling water
over and steep for 5 minutes. Use about 2 tsp. or so of fresh
chopped leaves and strain after steeping. Add honey to sweeten.
Violet blooms can be stirred into vanilla yogurt at night and in the
morning you will have a pleasant treat for breakfast. If you do this
with plain yogurt you can use it as a facial!
Place chopped violets in a simple 2 egg omelet made with cream,
eggs and salt and pepper to season, or garnish scrambled eggs
with whole violets. Make a lovely violet vinegar by filling a quart
jar with violet blooms (or a pint) and add your choice of vinegar
to the top, place on the cover and allow it to sit for 2-3 weeks,
occasionally shaking gently. Remove the violets by straining
and rebottle. Use the vinegar in salad dressings.
An interesting and fun, but not necessarily healthy, treat is to dip
violets in a thin pancake banner and fry quickly. Drain and eat!
Float in glasses of white wine, or in a spring punch for a pretty
presentation. Use violet blooms on cakes or as garnishes.
Violet ice cream is a special treat. Chop violet blooms and add
to homemade vanilla ice cream right before freezing or allow
your favorite brand of ice cream to soften, then blend in the
violets and replace in the freezer. Garnish with whole violets
when serving.
Violet Syrup
Ingredients:
4 cups sweet violets; freshly picked, unsprayed
2 cups boiling water
6 cups granulated sugar
1 fresh lemon, squeezed for the juice
2 cups water
Place violet blooms in a deep glass or ceramic bowl and pour the
boiling water over them. Weigh down with a heavy dish or plate
that will fit into the bowl to keep them submerged. Place the bowl
at room temperature for 24 hours. Line a colander with layers of
clean, rinsed cheesecloth and use to strain the violet water. When
the water has strained through the cheesecloth, gather and squeeze
any excess moisture out of the violets, then discard the used blooms.
Place the sugar, lemon juice and 2 cups plain water (not the violet
water) in a saucepan and boil until the mixture becomes a very thick
syrup. Add the violet water and bring to a rolling boil. Boil 10 minutes
or until thickened again. Pour into sterile bottles, allow to cool, then
seal and refrigerate.
USES: Place several tablespoons in tall iced tea glasses and fill with
sparkling water and ice cubes, ganishing with violet blooms. Use
drizzled over ice cream pancakes, waffles or cake slices.
Nasturtium and Violet Salad
Ingredients:
4 cups nasturtium blossoms
1/2 cup of sweet violet leaves
handful of sweet violet blooms
1/2 teaspoon salt
1/2 teaspoon black pepper
1 clove garlic
2 tablespoons herb vinegar
2 tablespoons chopped chervil leaves
3 tablespoons olive oil
Trim stems off the blossoms. Wash the flowers and leaves
under cool water and drain on paper towels. Rub the inside of
a wooden salad bowl with the garlic clove. Place the blossoms
in the bowl, add violet leaves, chervil, salt and pepper. Sprinkle
with lemon juice and oil. Toss gently and serve. You can also
make a nice wild greens salad doing this with a mixture of purslane,
dandelion greens and any other greens that you grow. Simply add
a little more vinegar and oil.
Wild Violet and Dandelion Bath Tea:
Ingredients:
1 1/2 cup wild violet leaves and petals, chopped
1 1/2 cup dandelion leaves and petals, chopped
Add the leaves and flowers to a glass bowl. Pour boiling water
over all so it's covered, steep for 15-20 minutes, strain and add
to your bath water. You can place the herbs in a square piece of
cheesecloth or muslin bag and tie tightly. Steep as instructed then
add the water and bag to your bath.
About the author:
Brenda Hyde is a wife and mom to three living in the Midwest
United States. She is also editor of OldFashionedLiving.com.
