One of the many varities of wild violets that grace the woods and fields.  We came across a good sized patch while out working today. They will be safe from disk and demolition. I delight in them, in all their forms and colors!

The leaves and blossoms are edible, usually in salads or as sugar coated flowers. To make those, rinse the flowers, coat with lightly beaten egg white and dust with granulated sugar. They make a pretty, inexpensive, old time decoration for a cake.

I have a recipe for “Violet Jelly”. I have never made any, I could not bear to strip all the plants of the lovely blooms. It takes a ‘quart of packed flowers’. That is a LOT of picking!

Should you have that many and more to enjoy, contact me, I will share the recipe.

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