April’s sunshine smiles on the world once again and the world smiles back in flowers. Every year, wild violets seem to roll out the carpet to welcome spring in a sudden burst of purple. They appear everywhere, in large swaths or patches. And every year I drink in their colour, feeling an overwhelming urge to celebrate the end of drab winter.
One year I finally decided to learn more about violets! It turns out violet leaves and flowers are edible and very good for you. They are rich in vitamins C and A. In fact, they have more vitamin C than oranges! Violet leaves are full of nutrients and are known as an alterative herb. Alteratives stimulate the lymphatic system, kidney, liver, and digestive system to flush out toxins. Violets have many more medicinal uses such as traditionally being used as a remedy for respiratory ailments, being anti-inflammatory, boosting immunity, and much more. They are very much worth doing your own research if you are so inclined! The leaves can be added to salads, juiced, added to pesto or herbal hummus, stirred into soup and so on. The flowers are slightly sweet and can be used raw in salads, or frozen into ice-cubes for a beautiful drink, candied, or made into syrup etc…the list goes on!
Being a lover of colour, I chose to make violet syrup! The idea that I could use these gorgeous little flowers to make a blue, purple, or pink syrup was just irresistible! Now, it has become a tradition of sorts and I make enough to give as gifts in pretty bottles tied with ribbons.
If you’re feeling extra inspired, take it a step further and plan a fancy “Violet April Picnic” like I did. If you have a backyard, or a garden, or access to a patch of green where violets are growing (and there is no pesticide being sprayed) why not make your own syrup and throw a whimsical picnic in celebration of spring? In fact, why not throw some violet greens in your salad or whip up some violet green hummus for your picnic? In this time of quarantine; a mini party or picnic featuring immune boosting, gorgeous flowers will most certainly be a fun pick-me-up.
My picnic was leaning towards an English theme. White-ish vintage attire was expected with a dash of purple as a nod to the violets. Thankfully I had plenty to offer which I allowed my guests to choose from.
The menu featured three types of tea sandwiches spread with herbed cream cheese and herbed butter. The ‘herbs’ were spring greens known to have similar properties as the wild violet. They were foraged from my yard and garden. There was a green salad most of which was foraged with some spinach added in.
Various sparkling drinks sweetened with my violet syrup and tea- of course! Dessert was a berry tart and fruit parfaits. It was simple, divine, and SO much fun.
Words & Photos by Lydia
