The container is small in size and location near a walking/ biking trail. Log is Rite n Rain paper. There is farm access nearby so be aware of your surroundings and do not block or drive on the field road.
Taste of Violet
Violets’ leaves and flowers have different flavors, and different species will taste different as well. The sweet violet (V. odorata) has far more flavor than the common blue violet sometimes called a wood violet (V. sororia) found in much of North America.
Only leaves and flowers of wild violets are edible.
- Toss some flowers and leaves in a green salad for added color and texture
- Make tea from violet leaves or the flowers
- Add leaves and flowers to your favorite smoothie
- Use violets as a cooking green, though be forewarned their mucilage content can make them a bit slimy
- Preserve violets in vinegar or alcohol
- Make floral ice cubes by freezing violet flowers in water in an ice cube tray.
Tea
The common blue violet found in much of North America doesn’t offer much in the way of flavor when made with fresh flowers and leaves. The tea is a bit chlorophyll-y. It is better to add them to other herbal teas such as lemon balm. The flowers make a nice blue color of tea.
If you leave the blossoms and leaves out to dry on a towel for a few days, they will produce a floral flavor. The leaves and flowers don’t have to be completely dry to use them this way. If you want to store them for later use, you need to make sure they’re completely dry and crumbly, or they will mold.
Dried wild violet leaves brewed without flowers have a flavor more like a green tea, but they’re still pretty neutral. The tea will have a yellow color.
- 1 large handful positively identified wild violet leaves and/or flowers (when chopped, roughly 3 to 4 tablespoons) or 1 tablespoon dried crumbled violet leaf and/or flowers
- 1 cup freshly boiled filtered water
- Rinse and chop or tear the violet leaves and flowers and place in a teapot or infuser.
- Cover with hot water and allow to steep until the water has cooled.
- Strain and serve.
Always make sure you've positively identified any wild plant using a reliable foraging guide.
Remember that wild violets have a laxative effect, so don't overdo it!
Candied Violets
Candied Violet Flowers are an elegant garnish on cakes, custards, ice cream, and other desserts. They look fancy but are easy to make (about 10 minutes in the kitchen; the rest of the time is just waiting for your crystallized flowers to dry).
Ingredients
- 20 violet flowers with about 2 inches of stem attached
- 1 large egg white, beaten until frothy
- 2 tablespoons confectioners' sugar
Steps to Make It
- Beat the egg white until it is frothy all the way through, but not stiff.
- If you have a sifter, put the powdered or confectioner's sugar in it. If not, place the sugar in a small bowl. (You may want to work over another plate or cutting board to make it easier for you to clean up.)
- Pick up a violet flower by the stem. Dip the flower into the egg white, twirling it gently to coat the entire flower. Shake off excess egg white.
- If using a sifter, sift the powdered sugar over the flower. Twirl the flower stem between the thumb and forefinger of the hand that is holding it so that the flower gets evenly coated with sugar on all sides. Don't worry about candying the stem – you're going to discard it before you get to the finished product.
- Place the violet on a paper towel.
- Repeat the egg and sugar steps with the rest of the violet flowers.
- Transfer the sugared flowers, still on the paper towel, to a shelf in your refrigerator. Be sure none of the violets are touching. Leave them, uncovered, in the refrigerator for 24 hours. As the flowers dry most of the sugar will be absorbed by the egg white, creating a glaze on the petals.
- The next day, take the paper towel with the candied flowers on it out of the refrigerator. Let it sit out at room temperature in a warm part of your home for another 24 hours.
- Snip off the stems and discard them.
- Transfer the candied violets to an airtight container and store at room temperature. Use within 2 months.