chagrinvalleyherbsociety January 2022 Herb of the Month
Sweet violets are used in salads, sweets, jellies, and syrups.
Candy Viola spp. flowers by dipping in whipped egg whites followed by sugar. Arrange petals with a toothpick and dry in a 200° oven for 30-40 minutes.
Use flowers fresh to garnish cakes, salads, and beverages.
Freeze fresh flowers in ice cube trays to add to beverages.
The fragrance of violets is said to be “flirty” since it seems to come and go.
Violet, Viola odorata and heartsease, Viola tricolor are two species with a history in herbal medicine for respiratory issues and many other issues including liver disorders and bad tempers according to Hippocrates.
Tips: Place flowers in a bowl of cool water, swish around and remove with a strainer, let dry on a clean towel to remove dust etc. before use.
Early Spring Salad
2 green onions (scallions) 2 ripe avocados 2 tablespoons lemon juice
5 ounces mild goat cheese
Small handful of violets
Dressing:
6 tablespoon light olive oil
2 tablespoon white wine vinegar or violet vinegar
1 teaspoon dry mustard
1 teaspoon super fine sugar
Salt and freshly ground black pepper to taste
Cut onions lengthwise into thin shreds, then across into 2-inch lengths. Place in a bowl of cold water for one hour so that the shreds curl. Halve and pit the avocados. Skin and slice thinly. Toss the avocados in a bowl with lemon juice to prevent discoloration. Cut the cheese into small pieces. Remove all the green parts from the flowers. Whisk all dressing ingredients together in a small bowl.
To serve, place the avocado and cheese on a salad plate. Top with drained onions and violet flowers. Spoon dressing over the salad.
Adapted from: Edible Flowers: 25 recipes and an A-Z pictorial directory of culinary flora, Kathy Brown, Anness Publishing Limited, 2008.
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