Can you eat violets

Are all violets edible? Which are the best violets to eat? Do violets have any health benefits? Which parts of violets are edible?

How to use violets in food? Where next? Leave a Reply Cancel reply Your email address will not be published. Upcoming events.

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Delicious Blackberry Jam Recipe. That tradition lasts to this day with visitors to his grave leaving violets. When he died he was wearing a locket of violets taken from the grave of his wife, Josephine. According to the legend, Valentine crushed the violet blossoms growing near his cell to make ink to write messages on violet leaves to his friends, delivered by a dove. He was executed on 14 February A.

The state flower of Wisconsin, Rhode Island, Illinois and New Jersey, there are some species of violets, in two large groups, sweet and wood.

Sweet is strongly scented, wood less scented but larger than the sweets. At least three violets are native to Florida, V. Conspersa kons-PER-sa is sprinkled, sororia sisterly, and bicolor two colored. Nutritionally violets have 15, to 20, IUs of vitamin A per grams serving. See recipes below.

Five petals, with lowest petal heavily veined and going back into a spur. Low growing, there is a wide variety in the leaf shape. Sweet violets are the most aromatic, wood violets tend to be larger. Sweet violets first in spring, the wood violets. In warmer climates they can blossom again in fall. Blossoms raw or candied. Yellow violets can be mildly laxative. Place the violets blossoms in a glass jar and cover them with the boiling water. Make an infusion with violets and water by placing your blossoms in a glass jar and covering them with boiling water.

Put a lid on the jar, and set aside for anywhere between hours. The water will turn to an aqua blue. Strain and discard the spent flowers. Add the lemon juice and the mix will change to a pretty pink. Stir in pectin, and bring to a boil. Add sugar, bring to a boil again, and boil vigorously for one minute. Skim if necessary. Pour into sterile jars and seal. Place violet flowers in a mason jar and pour boiling water over them.

Let sit 24 hours. Strain liquid into a bowl not aluminum! Place sugar, lemon juice and water in a saucepan and boil into a very thick syrup, near the candy stage. Add violet water and bring to a rolling boil. Boil 10 minutes or until thickened. Pour into sterile bottles. Allow to cool, then seal and refrigerate. Serve with club soda or as pancake topping, or brush on baked goods.

In certain parts of our yard they get upwards of almost two feet. Candied, or very fresh, the make a great garnish for cakes and sweets for special occasions.

Mostly I just eat the greens. Like a number of wild foods, lily shoots for example, some parts of the plant can cause a mild reaction with some people. I can eat violet leaves raw in salad as much as I like, but eating stems which are tough anyway made my throat hot and uncomfortable, a mild sensation that lasted for about 30 minutes.

Cooked I can eat the stems just fine. I love violets. The recipe is here. Please feel free to share. I have a lovely photo, if you would like to use it. Place violet leaves on a plate and alternate chunks of gouda with pear wedges in a random design or in a starburst shape coming from the middle. Place violet flowers to add color and slight Iceberg lettuce taste to the salad. Dress with clear Italian or Raspberry Vinaigrette. Voila, a gourmet salad!

Do you get it with raw mature chard too? I do not get it from chard. I do get the same thing from raw daylily pods sometimes. Also with some marigold species. The recipe sounds good by the way. Cooked, their fine, albeit a bit tough. Beyond that, here are a few more […].