Cooking with Chef Jo: It's Violet Harvesting Time

I was walking around the yard picking up branches and twigs when I noticed the wild violets have begun to bloom. They are the true harbingers of spring to me. While the daffodils and crocus may bloom only to be killed by a arctic blast, violets only bloom when the nighttime and daytime temperatures are just right. Let the violet harvest begin!

We have a variety of colors ranging from white to deep purple, but that's not why I harvest them. You may wonder what this has to do with cooking? Well, medicinally, wild violets and their leaves can be dried and made into teas to strengthen the immune system and soothe a sore throat. They are packed with vitamin C and other vitamins and minerals. More per weight than oranges.

They can be added to salads for bright touches of color. I make a couple of jars of violet syrup, candy them, and sugar them, and I've even made jellies with them. So deciding which recipe to share with y'all was a tough choice. The taste is slightly sweet and fairly bland, but the color and aroma are the stand out points.

I finally decided on violet syrup because it's the most versatile recipe. You can brush a white cake with with it (it will keep your cake moist and add a lovely violet color), pour it into hot or cold teas, and even use it on pancakes and waffles. I'll  do a poked cake with this syrup for an Easter dessert to color my white cake with the glorious purple color and top the frosted cake with sugared violets of course.

Violet Syrup
Makes 3 pints

• Pick your violet flower in the morning before the dew dries is best. Pick the fullest blooms possible. 
• Pick about a gallon of compressed blooms. What are compressed blooms? When the jar is filled, press the blooms down. Repeat this process until you can't push them down any more and the jar is full. It's takes a whole lot of flowers.
• Bring the blossoms inside and spray them with water to remove any dirt and debris.
• In a large, heavy bottomed pot bring two quarts of water to a boil and turn off the heat.
• Add the blossoms, cover and let steep for 24 hours. Use a small plate to hold the flowers under the water.
• Strain the liquid through a fine mesh strainer lined with a coffee filter.
• For every cup of violet infused water, add 2 cups of sugar.
• Return pot to the stove top on low. Stir until the sugar is dissolved. DO NOT BOIL. If you do boil it you will lose the vibrant blueish purple color.
• Add 10 drops or 1 tsp lemon juice. It will brighten the flavor and help raise the acidity level of the syrup.

To preserve this syrup for later use, pour the hot liquid into hot canning jars and hot lids. Invert the jars on a towel for 15 minutes. The jars should be cooled enough to touch. Leave the jars sit, right way up, for 12 hours to ensure it seals. If any jars do not seal place in the refrigerator.

Welcome to Spring!🌼Enjoy!

Y'all have a blessed day!

Jo