Edible Violet Recipes

Three Salads Created with Edible Flowers

Jul 4, 2007 Debbie Kwiatoski

Violets have been an Attractive and Edible Source of Vitamin C and Unique Flavor Since the Days or Ancient Greece and Rome. Three Recipes for Using Them

Violets have been perking up recipes since Greek and Roman times. Rich in vitamin C and valued for many medicinal and well as culinary uses, recipes for edible violets abound in old recipe books and herbals. Besides the usual candying or crystallizing, violets were traditionally used for making wine, syrups, teas and preserves in Medieval England and many parts of Europe. As with all edible flowers, use ONLY varieties that have been organically grown and never sprayed – and do not eat the African violets, only the typical garden or wild field variety. Here are a few recipes gathered from several old herbals. Please note that the original source for these recipes has long been lost in time:

Violet Tea

A handful of fresh or dried violets and leaves may be crushed and steeped in boiled water for about 5 minutes. While this tisane is rich in both vitamin C and iron, sweetening the resulting hot tea with sugar or (especially) honey is recommended.

Violet and Fruit Salad

Ingredients

  • 3 cups chopped apples
  • 1 cup fresh violets
  • 1 cup diced celery
  • ½ cup mayonnaise and ½ cup whipped cream – combined into a dressing
  • Slivered almonds
  • Sugar (to taste)

Method:

  1. Beat together the mayonnaise and the whipped cream until creamy. Add a bit of sugar and set aside.
  2. Combine the rest of the ingredients in a bowl (reserving a small handful of the violets for garnish), add the dressing and adjust the sugar seasoning to taste. Toss well.
  3. Serve on lettuce leaves, with a few of the violets sprinkled on the top, as garnish.

Orange Violet Salad

Ingredients:

  • 1 cup of fresh violets
  • About 4 – 5 cups of Mescalin or field greens
  • 2 Peeled, sectioned, seeded and thinly cut oranges or tangerines
  • 1 small Red Onion, cut into thin rings
  • Vinaigrette Dressing, to taste
  • Salt and freshly ground pepper, to taste

Method:

  1. Place greens in a salad bowl and add the thinly sliced onion and orange pieces, Add the violets, reserving a small handful for a garnish.
  2. Add the vinaigrette and toss well. Season with the salt and pepper to taste.
  3. Sprinkle the remaining violets over the top of the salad and serve.

The copyright of the article Edible Violet Recipes in Vegetarian Cuisine is owned by Debbie Kwiatoski. Permission to republish Edible Violet Recipes in print or online must be granted by the author in writing.
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Comments

Dec 14, 2008 4:27 PM
Guest :
I lived in KY and would pick wild violets and put them into ice trays
and fix pretty little desserts for my grand children and wanted them
to know taking care of the land will reward you in so many ways

SLamb
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