The wild violets are out, creating a beautiful carpet of green and purple speckled lawn. I love this time of year when everything is starting to bust open with springtime goodness! Violets are not only beautiful, they are edible and medicinal too!
Last year I spent the entire year creating jellies from all edible wild flowers and wild violets was probably the most beautiful jelly of all. The recipe for jelly is below but first let me share with you all of the amazing benefits. 🙂
Violets (Viola odorata) – Herbal actions: Lymphatic, astringent, nourishing, cooling, demulcent.
Leaves and flowers are used as medicine for fibrocystic breasts, Violet stimulates the lymphatic glands, helping the body get rid of bacteria and other toxins. It is especially useful for hot, swollen glands. Make a water infusion to drink or an oil infusion to use topically to massage the breasts to move the lymph fluid and encourage draining of the lymph ducts.
Violets are helpful for colds encouraging a mild expectorant action. A violet syrup would be nice in this case.
Loaded with minerals and vitamins A & C. So eat those violets and drink a nourishing infusion but don’t overdo, some folks have reported a laxative effect.
Just found out to it is good for rashes, hives and eczema – so add that to the list!
So I garbled through my violets, separating the good from the bad and will make an infusion, some jelly and save some to dry.
Violet Jelly Recipe
3 heaping cups of fresh violet petals
4 C boiling water
1/4 C well-strained, clear lemon juice
2 C sugar
1 box low sugar pectin
Put clean violet flowers in a heatproof glass jar and pour boiling water over them. Cover and let steep at least two hours, overnight if fine. Strain the blue liquid into a stainless steel pot. Add the lemon juice and watch your blue infusion turn pinkish purple!!!
Mix the pectin with 1/2 cup of the sugar and add to the liquid, mixing very well. Bring to a hard boil that can not be stirred down. Add all the rest of the sugar at once and stir. Set timer once it comes back to a boil to 1 minute. Do a jelly test.*Use a cold spoon to see if it is set or using a spoon see if the jelly sheets off the spoon instead of dripping*. Get jars and lids prepared ahead of time and have canner hot. Fill jars, seal and process in water bath canner for 10 minutes.
Violet Infusion Recipe
Add flowers and leaves to fill 1/3 – 1/2 of a pint size canning jar. Fill with boiling water, cover and steep 4 hours or overnight. Strain and drink. Add stevia & lemon for taste and to change the color to a pinkish purple.