Food

BEAUTIFUL GARDEN EDIBLES: VIOLETS

by Tessa, of Cooking with Gifs. Crystallized Violets.

Beautiful gardens are on our minds at the moment, now that springtime has set in. And beautiful food is on our mind all the time, because… we need to eat, of course. So we’re thinking about putting these two cravings together and setting out to dine on some beautiful flowers.

Violets, violas, and pansies are all members of the violet family Violaceae, violas being the largest genus. There are around 600 species of violas found growing in temperate climates in both northern and southern hemispheres around the world. Many grow wild, so you can forage for them. Not to be confused with African Violets, the blossoms and leaves of these violets are all edible! The American Violet Society offers a treasure trove of info about these sweet flowers.

Violets are sweet! They look sweet. They smell sweet. They are full of vitamins A and C. And they are perfect for making sweets, cocktails, and other recipes extra beautiful. Viola flowers may be used to decorate everything from salads to desserts.

Beautiful vegan cake with coconut frosting topped with violets and blackberries on a cake plate. Cake by Nirvana Cakery.

V. tricolor adds a fresh savory note, while some varieties, such as V. odorata, are quite fragrant, and their essence can add sophisticated sweet notes to soufflés, custards, and creams. The young leaves are edible raw or cooked as a vegetable.

Candied or crystallized violets make gorgeous confectionery decorations. And violet syrups and essences make magnificent cocktails.

We’ve got a few beautiful violet ideas for you to enjoy in your garden, on a picnic, or really anywhere to give you a beautiful taste of spring. Check them out below.

You can add grace to your confections with fresh blossoms, as Hana Mendes, of Nirvana Cakery does.

Fresh violets and pansies pair beautifully with fresh blackberries and thyme for their gorgeous gluten-free vegan cake, iced with fresh coconut frosting. Get the recipe here.

Fresh Edible Violas are available at Petite Ingredient.

by Tisay. “Candied Edible Flowers.”

Crystallized Violets add both sweetness and staying power to your cakes, candies and desserts. Stored properly, crystallized violets keep for a long time.

You can make them yourself fairly easily by painting fresh violets with an egg-white wash, sprinkling with sugar and thoroughly drying them on a rack. Find easy instructions for how to make your own crystallized violets at Cooking with GIFs.

by Tisay. “Candied Edible Flowers.”

If you don’t want to fuss, you can buy beautiful Crystallised Violets at Petite Ingredient.

Courtesy of Petite Ingredient. Crystallised Viola.

Crystallized Violets are perfect atop springtime cookies too. Check out this lovely recipe for Parma Violet Macarons, by Lucy Cameron of A Small Insight.

by Lucy Cameron, of A Small Insight. “Parma Violet Macarons.”

Violet Syrup can be the basis for everything from cakes to cocktails. It is easy to make. Prospect the Pantry, offers a beautiful recipe. This is a great way to keep the beauty of violets with you long after violet season has ended.

“Old Fashioned Sweet Violet Syrup for Easter & Mothering Sunday Cakes & Bakes.” Courtesy of Prospect the Pantry.

Melissa Brody, of Brooklyn Locavore, makes Violet Syrup out of blossoms she gathers from her local park, in Brooklyn, NY. She uses it for her divine Fizzy Violet Cocktail. To gild the lily, or rather -- the violet, she adds violet ice cubes, made simply by adding fresh violet blossoms to water in ice cube trays before freezing them.

Courtesy of Quady Winery. “Violet Sour with Vya Extra Dry & Elysium.”

We also love this Violet Sour cocktail recipe, made with herbaceous Vya Extra Dry Vermouth and the rose and deep berry flavors of Elysium Black Muscat, offered by Quady Winery. Get the recipe here.

“Baked Salmon Salad with Spring Vegetables & Edible Flowers.” Courtesy of Petite Ingredient.

And check out more beautiful things happening now in BN Mind/Body, Soul/Impact, Nature/Science, Food/Drink, Arts/Design, and Place/Time, Daily Fix posts.

by Melissa Brody, of Brooklyn Locavore. Violets.

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by Lsalvay. “Chocolate Cake with Candied Violets.”

IMAGE CREDITS:

Image: by Tessa, of Cooking with Gifs. “Crystallized Violets.”
Image: by Hana Mendes, of Nirvana Cakery. “Plant-based Birthday Cake.”
Image: by Hana Mendes, of Nirvana Cakery. “Blueberry Cake with Coconut Frosting.”
Image: by Tisay. “Candied Edible Flowers.”
Image: Courtesy of Petite Ingredient. Crystallised Viola.
Image: by Lucy Cameron, of A Small Insight. “Parma Violet Macarons.”
Image: “Old Fashioned Sweet Violet Syrup for Easter & Mothering Sunday Cakes & Bakes.” Courtesy of Prospect the Pantry.
Image: by Melissa Brody, of BrooklynLocavore. Fizzy Violet Cocktail.
Image: Courtesy of Quady Winery. “Violet Sour with Vya Extra Dry & Elysium.”
Image: “Baked Salmon Salad with Spring Vegetables & Edible Flowers.” Courtesy of Petite Ingredient.
Image: by Melissa Brody, of Brooklyn Locavore. Violets.
Image: by BN App - Download now!
Image: by Lsalvay. “Chocolate Cake with Candied Violets.”