Last week we talked a little bit about perennial edibles, and I found out what you guys have going on in your yards: asparagus, chives, oregano, rhubarb, thyme, and spiderwort! Spiderwort was a surprise for me, we have some in our yard, so I'll be asking for recipes soon!
Since we pretty much let the "weeds" run the show in our yard, they grow more plentiful by the year. I'm okay with that, though apprarently Venus and Adonis had a grand old time in my backyard.
In the excitement of the bumper crop this year, I spent an hour one afternoon picking most of the violet flowers from the back yard. I had to leave some for the bees, you know. I tasted a few along the way, the flavor was pretty bland and nondescript. More than anything I'm interested in eating them for their abundance of vitamins A and C.
Overall, I yielded a cup of blossoms, which I then rinsed and strained several times. The amount of dirt that came off was surprising. At that point I was stuck, I didn't know what to do.
Garnish a salad? Freeze them in ice cubes for a pretty addition to lemonade this summer? In the end I was undecided and dried them off, put them in a sterile jar and covered them with honey. They're happily tucked away, ready to sweeten a cup of hot tea, sweeten a recipe, or simply top some fresh fruit for dessert.
Any suggestions? Any favorite violet flavor combinations? Have some violets of your own? C'mon and try them with me!
Renee Garner has a passion to make things grow, although her brownish thumb wants her to believe otherwise. When mud pies aren't on the menu, you can find her doodling the days away at Wolfie and the Sneak.
what a great idea, i wonder if the honey will bring out a gentle flavour? let us know how it tastes:)
Posted by: sue | Apr 01, 2011 at 07:15 AM
Oooh goodness! I've never tried violet before. I think we have some in the yard, similar to the ones you picked. I will have to investigate!
I have to admit, as far as flowers go, I usually don't pick things flavored with them. However, a few years ago I was pleasantly surprised by a Rose Water Truffle. It was the most amazing thing ever. I will have to keep an eye out for violet candy, I know they make it. I'm excited to explore new tastes...tastebuds watch out! :-)
Posted by: Melissa | Apr 01, 2011 at 09:12 AM
I know that I've seen a candy called 'violet crumble' before, and I think it was Austrailian. I've also seen sugared violets on cakes and frosted cookies - very pretty!
Posted by: kelly | Apr 01, 2011 at 11:11 AM
The Victorians candied them (rolled them in sugar) and used them to decorate cakes and such. The French make a pastille (lozenge) flavored with violet flowers. They taste and look (come in a very pretty tin)like something a French courtesan would favor.
Posted by: Georgene Lockwood | Apr 01, 2011 at 12:57 PM
Just for fun I checked online. Here's a link where you can see the tin and even buy the pastilles if you like. Now to see if I can find a recipe somewhere!
http://www.amazon.com/Abbaye-Flavigny-Violet-Pastilles-1-75/dp/B0006PKFS6
Posted by: Georgene Lockwood | Apr 01, 2011 at 12:58 PM
I found one for violet jelly. It's GORGEOUS. They recommend waiting until the buds open though before picking, for more intense flavor.
http://www.prairielandherbs.com/violetjelly.htm
Posted by: Georgene Lockwood | Apr 01, 2011 at 01:02 PM
That violet honey is a great idea. It looks so amazing! Now I'm off to figure out how to grow these in my apartment so I can try!
Posted by: Brooklyn | Apr 01, 2011 at 03:21 PM
Until you're ready for recipes, I suggest that you use spiderwort as a garnish for anything - fruity drinks, desserts, snack trays - it just adds a feminine flair to all things yummy.
One other thing I forgot to mention that I enjoy is lavender, found in a lot of French dishes. Makes sense to me that something so aromatic would taste good, too.
Bon appetit!! :-)
Posted by: Mama Kimmberli | Apr 01, 2011 at 04:26 PM