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Six Uses for Wild Violets

Violets are one of the earliest wildflowers of springtime. They are known as a weed to many and are ripped out of gardens at first sight. If you're one of those people, read below to find out six amazing uses for them instead!

Purple wild violet flowers in their greenery

I love learning more about what flowers and herbs are in season and how our bodies are intuitively connected to them. For example, violets may help with the lymphatic and digestive systems. After a long winter, our bodies need a little support with firing up the digestive system and moving stagnant lymph. Is it a coincidence that violets bloom at the exact time our bodies need that support? Violets are also a source of fiber, good to our gut, and a source of vitamin A and C and beneficial flavonoids.

Safety + Reminders:

  • Never consume any foraged goods unless you are 100% certain of what it is. Consult with an expert first.
  • Only consume the flower heads and greens of violets. Do not consume the roots as these may be toxic.
  • Be aware of possible contaminants and if possible, consume violets that are away from areas that have been sprayed with pesticides.
  • Never trespass onto someone else's property and only forage in sustainable amounts to allow the crop to regenerate.
  • This post is not medical advice and should not be taken as so.

Six Uses for Violets:

  1. Garnish
    Violets can simply be used as a garnish to bring colour and fun to any dish. Sprinkle over your salads, soups, pastas, or whatever your heart desires!
  2. Pestos, Dips + Sauces
    Blend a handful of violet heads and greens into your favourite pestos, dips and sauces to add a beautiful colour and a fun fresh flavour.
    I like this recipe here by Our Budding Life
  3. Herbal Vinegar
    Violets can be used to infuse vinegars to create a mineral rich tonic or to replace the vinegar in your favourite salad dressing recipe.
    I love this recipe here by Chestnut Herbs.
  4. Violet Tea
    Violets can be made into a pretty blue tea. Simply place 1-2 tablespoons of fresh, clean violet flowers in a mug and cover with boiling water. Allow to steep for 10 minutes. Strain out the flowers, add honey, and enjoy!
  5. Calming Salve
    Violets can be infused into oils and made into a calming salve that is great for irritated skin.
    This post here explains how you can make a calming salve yourself.
  6. Violet Syrup
    Violets can be used to infuse syrup and take it from simple, to beautiful blue and full of flavour. Read the recipe below to make it yourself.

Overview: How to Make Violet Syrup

  1. Collect violets, clean, and remove the green bases and calyxes. Reserve the petals for the recipe. The green bases and calyxes can be discarded, composted, or (my favourite option) reserved to add some nutrient-dense greens to any dish.
  2. Place violet petals in a heat-safe glass dish.
  3. Boil the water and pour it over the petals. Cover and let sit for 24 hours at room temperature and watch a beautiful blue liquid start to form.
  4. The next day, pour the liquid, petals and sugar into a saucepan. Cook until sugar is dissolved.
  5. Strain the liquid through a fine sieve to remove the petals and let cool at room temperature. Transfer to a glass jar and store in the refrigerator for up to six months. Enjoy!

My favourite uses for violet syrup:

  1. Drizzled over ice cream and yogurt.
  2. A spoonful in my tea.
  3. Added to pie and galette recipes.
  4. Used as the simple syrup base for cocktails and mocktails.
  5. Used to infuse a beautiful blue colour into icing.

Details

Prep Time
15 minutes
Cook Time
5 minutes
Total Time
20 minutes
Servings: 6

The Recipe

Ingredients

  • 1 cup violet petals, green base and calyxes removed
  • 1 cup granulated sugar
  • 1 cup water

Directions

  1. Place the violet petals in a heat-safe glass dish.
  2. In a small saucepan, bring the water to a boil.
  3. Pour the hot water over the violet petals. Cover and let sit at room temperature for 24 hours. A beautiful blue/ purple hue will start to form.
  4. The next day, pour the liquid and petals into a saucepan over medium heat. Add the sugar and cook until the sugar is dissolved, stirring often.
  5. Strain the syrup through a fine mesh sieve to remove petals and let cool at room temperature. Transfer into a glass jar and store in the refrigerator for up to six months. Use in your favourite recipes to add flavour and colour, or simply drizzle over your favourite dishes. It’s lovely on ice cream!

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Hi, I'm Autumn

I'm Autumn, the recipe developer, photographer, and content creator behind Evolving Autumn. The recipes you'll find here are inspired by my passion to eat locally, sustainably and live wholesomely. My recipes are focused on seasonal, whole food ingredients with a mix of sweet, savoury, entrées, desserts and more.

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