Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Spring flowers are pretty, and pretty yummy. Here are a handful that are blooming now.
Foraging outdoors with children can be fun and a great way to give them a sense of pride and excitement to cook and eat good, nourishing food.
A simplified small batch violet syrup perfect for seltzers and beverage creations. It's also really pretty.
Guest contributor, Betsy a longtime FSC Food Swapper, shares her favorite violet jelly recipe while also giving some nutritional information and tips & techniques for foraging, cleaning & preparing violets for jelly-making.
You can drink in spring (quite literally) by foraging violets and honeysuckle for fragrant infused flower syrups. They make the most divine cocktails.
Jelly made from foraged wild violets.
Some notes on my first season of violet jelly...
Creating a stash of candied violets will serve you well throughout the year. When a dessert calls for that certain je ne sais quoi, these babies are guaranteed to dazzle and impress.
Including a link for the recipe we use, here is a description of the common violet that may be carpeting your shady back yard. Eat them!
Baby spinach salad beautified with violets from my lawn.