My newsfeeds have been filled with photos of all the foraged goodies my friends and family have been finding while spending time outside lately. I love learning how everyone prepares wild asparagus, morels, dandelions, and more—but one of Nature’s beauties I haven’t seen a whole lot of chatter about, that I recently learned are edible and incredibly versatile, is wild violets!
Clusters of these vibrantly purple blooms crop up all over our yard year after year, right alongside the dandelions, and historically, we’ve always shrugged them off as a pretty little weeds. Last year, I started seeing recipes pop up here and there for violet-infused syrups and photos of gorgeous spring cakes decorated with their petals—adding just the lightest, slightly sweet flavor.
After a quick online search for how to use wild violets, I was met with endless possibilities! From consuming them, to using them topically on the skin, and even medicinally. Here’s a quick rundown of how to forage wild violets and make use of them if they tend to sprout up all over your property, too!
Foraging Wild Violets
The key thing to keep in mind when foraging for violets that you plan to consume or use topically is that you’re looking for wild violets—mostly found in yards or forests in the spring—not African violets (often sold as houseplants or at garden centers) which are very much NOT edible!
Here is a helpful guide on finding and identifying wild violets and here is a great resource to learn more about their edible and medicinal properties. You’ll want to look for the purple variety that grow in little bunches (they don’t get very tall, about 5 inches high at most).
Both the leaves and the petals are edible, though some people might detect a slightly soapy flavor to the leaves. You can pick them whole, but may want to separate them when preparing them for use. I’ve also seen it suggested frequently to pull the petals away from the white centers and calyxes (the green base of the flowers) for the best flavor.
As with any foraged find, you’ll want to take care to rinse them thoroughly before using!
If you aren’t able to use them straight away, I’ve found putting them into a jar in the refrigerator helps them to keep for several days.
A Few Ways to Use Them
While violets and their leaves can be eaten raw (as edible decoration on desserts or for an added nutrient boost in your salads), there are so many other ways to use them, too! Here are a few options I have bookmarked:
- Sweet Violet Syrup: This is a great way to sweeten drinks, desserts, or a fruit salad. | Get Recipe.
- Floral Cakes: I’m a sucker for cakes decorated with natural elements like edible flowers and greenery. Include a sprinkling of violet petals alongside a few other flowers for a delicate and whimsical cake! | Get Inspired.
- Candied Violets: If you want to go the extra mile before adding wild violets to your food or drinks, consider candying them first with a coating of sugar. | Learn How.
- Wild Violet Tea: Shake up your tea routine with a freshly steeped cup using your foraged wild violets. | Get Recipe.
- Violet Jam: Violets make a beautiful jelly or jam to enjoy on your morning toast or pastries, or to include in your floral-inspired desserts. | Get Recipe.
- Floral Ice Cubes: If you want to take your next cocktail to the next level, consider freezing violets (and other edible flowers) inside of your ice cubes! | Learn How.
- Violet Leaf Salve: Many claim that violet leaf-infused balms and oils are miracle-workers for troubled skin or soreness, and whipping up a quick salve to keep in your purse or on your nightstand seems quite simple. | Learn How.
I’ve collected just enough of these beauties to make a batch of sweet syrup for adding to our spring and summer cocktails, teas, and lemonades. How do you plan to use yours?
xo, Aly