The violet; viola odorata, is a beautiful and healing edible flower and plant. According to “Stalking the Healthful Herb” by Euell Gibbons, violets are “nature’s vitamin pill” containing 150mg of vitamin C per 100g of blossoms.
Some of the benefits of consuming violet flowers and leaves include, but are not limited to, improving asthma, bronchitis, colds, eczema, fever, grief, headache, heartbreak, lymphatic congestion, psoriasis, sore throat, ulcers, and urinary tract infections.
April and May are the prime time to harvest wild violets in the Midwest. Harvest herbs in the morning, as the dew is drying, but the sun has not yet had time to heat the plant. For violet blossoms, fill a bowl full of purified water, drop the sweet flowers into the water, and refrigerate for at least twenty-four hours. This step is unnecessary, but I think that it is nice to drink the violet infused soaking water. Next, enjoy the flowers in salads, desserts, vinegars and preserves.
Some of the benefits of consuming violet flowers and leaves include, but are not limited to, improving asthma, bronchitis, colds, eczema, fever, grief, headache, heartbreak, lymphatic congestion, psoriasis, sore throat, ulcers, and urinary tract infections.
April and May are the prime time to harvest wild violets in the Midwest. Harvest herbs in the morning, as the dew is drying, but the sun has not yet had time to heat the plant. For violet blossoms, fill a bowl full of purified water, drop the sweet flowers into the water, and refrigerate for at least twenty-four hours. This step is unnecessary, but I think that it is nice to drink the violet infused soaking water. Next, enjoy the flowers in salads, desserts, vinegars and preserves.
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| Fresh Herb Salad with Asian Pears & Wild Harvested Violets Always be sure to harvest in areas that are pesticide free. Please see Tuesday's Tasty Treasures for the recipe pictured above. Happy Harvesting! |
