Wild Violets seem to grow just about everywhere in the United States, well at least everywhere there is moist, shady soil. They being to bloom in spring and will continue until early winter. Wild violets can be made into jams, jellies, candies, cough syrup, laxatives and liniments.
The flowers of wild violets are high in vitamins A and C and can be used for the laxative and expectorant. The root mixed with vinegar is used for gout and the seeds are used as a diuretic for gravel. Wild violets can also be enjoyed raw as a salad.
Humming birds love it when you make them violet syrup.
We found these wonderful recipe on Emergency Outdoors website and wanted to share it with you all.
- 1 cup violet blossoms tightly packed
- 1 1/2 C water
- juice of 1 lemon
- 2 1/2 C sugar
- 1 pkg of powdered pectin
Put blossoms, 3/4 C water and lemon juice in a blender and blend until you have a smooth violet colored paste. Slowly add sugar and blend until dissolved.
Mix pectin and 3/4 C water in a sauce pan and bring to a boil. Boil hard 1 minute. Pour hot pectin mix into blender with the violet mix and blend for about a minute. Pour quickly into jars and seal. Store in the freezer. I have not tried to preserve it by canning. Don’t know if it will work.
- 4 cups Violets
- 2 cups Boiling water
- 6 cups Sugar
- 1 Lemon; juice of, strained
- 2 cups Water
The violets you want are the wild violets that grow in many parts of the world – there are many varieties, hopefully some are accessible to you. Please choose violets that have NOT been sprayed.
Place violet petal in a deep bowl and pour the boiling water over them. Weigh down with a heavy dish to keep them submerged. Place the bowl in a draft-free place at room temperature for 24 hours. Strain violet infusion into a non-reactive bowl or pot, squeezing out juice from the violets; discard the violets.
Place sugar, lemon juice and water in a saucepan and boil into a very thick syrup, near the candy stage. Add violet infusion and bring to a rolling boil. Boil 10 minutes or until thickened. Pour into sterile bottles.
Allow to cool, then seal and refrigerate. Serve with club soda.
VARIATION: Substitute 4 cups fragrant rose petals and add 1 cinnamon stick per bottle of syrup
As always “Love your weeds!!!”