Country Gardens friend and cookbook author Nancy Baggett (no relation, really) visited us last week to produce a story on sweet violet recipes with our crackerjack crew in the Better Homes and Gardens Test Kitchen. She made violet syrup, candied violets, violet marshmallows, a violet salad with violet vinaigrette, and a violet fizz cocktail, so we needed a LOT of violets for the photo shoot. Since my neighborhood is blessed with more than a handful of nature-loving children, I recruited my friend 11-year-old friend Caroline (a.k.a. Poppy) and her friend Maggie into service the afternoon before collecting hundreds and hundreds of violet blossoms in jelly jars. Here they are in my refrigerator.
Violas—violets, violas, and pansies—are popular edible flowers for good reason. They are a cinch to grow and they actually taste good. The pungent perfume of some varieties of Viola odorata adds inimitable floral sweetness to desserts, fruit salads, and teas while the milder pealike flavor of Viola tricolor and most other viola combine easily well with sweet and savory dishes. The heart-shaped leaves of Viola odorata provide a free source of greens throughout the growing season. Look for our story in the Spring 2014 issue of Country Gardens.
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