Violet (Viola species)
Cup for cup, violet flowers have more Vitamin C than oranges do. A four-ounce serving of this floral vitamin contains nearly 200 mg of Vitamin C, perhaps one reason why in olden days it was eaten in salads fairly regularly. But no more.
The small wild woodland violet carpets the Americas in springtime, popping up in lawns and shady spots, either dark purple (V. sororia) or lightly grey (V. sororia priceana) The Johnny Jump-up (V. tricolor) is easy to grow from seeds and multiplies quickly, and has that winning combination of dark purple, light purple and yellow petals in a single flower. It’s a plant literally made for garnishing.
Johnny Jump-ups remind many people of garden Violas, often called pansies, and they are also in the same family. Pansies are also edible, but the substance of their petals is thicker and stiffer.
Fragrant violets (V. odorata) are less common in America than they are in Europe and Australia, where they have long been grown for their use in elegant corsages.
But even stateside perhaps you have seen the Chowards brand of violet-scented gum and candies. Some growers in California now attempt to revitalize the scented-violet, but they are still rarely seen here in the florist trade.
African violets are not edible; they are a different plant family entirely and they do not taste good at all.
Preparing Violets
These delicate beauties don’t cook well and are better served raw. Clip as much as you can of the green stem end of the blossom without making the petals fall off. If that happens anyway, then just trim off the petals to create a violet-colored confettion your dish.
Try violets in salads, to add color and a little bit of crunch that can be similar to capers. Add a half cup of violets to a cold macaroni salad, along with mayonnaise and celery, and you will have an elevated side dish for a summer party.
One of my favorite ways to use violets is to make them into crunchy candy. See the sidebar above on how to “candy” flower petals to decorate cakes and sweets. You can also make purple violet syrup, which pleases the eye but loses the Vitamin C.
Recipe: Violet Syrup
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Dandelion
Dandelions, reviled as a scourge of lawns, are not native to the Americas. European settlers, who considered the medicinal properties of the Dandelion very important to their health, brought these sunny yellow spring flowers here. The leaves, roots and flowers were used as greens, a coffee substitute and after-dinner drink. Easily spread by the puffy seed heads, Dandelions may be the most recognized “wild” flower we Americans know.
Dandelion greens are more common in food markets; packed with vitamins, they are still an acquired taste. If you enjoy collards, mustard greens, kale and escarole, by all means try sautéing dandelion leaves with some garlic and olive oil as a side dish.
You won’t see Dandelion flowers at the grocery store. As with violets, it’s easy to find Dandelions in a grassy field or lawn. Don’t pick any for eating unless you are sure that the ground wasn’t treated with pesticides.
My sister-in-law is fortunate to have several farm acres upstate, and dandelions abound in her organic pastures. One of her country neighbors gave her a recipe for Dandelion Wine, which makes a gorgeous presentation. The flowers are picked in March and April; the wine matures through the summer and is ready to drink at Christmastime. It is a clear, golden liqueur that brings the sunshine of spring into winter when you taste it.
Preparing Dandelion Flowers
Start with fully open Dandelions. With one hand, hold each flower by the yellow tips. With the other hand, squeeze the greenish base. This should loosen the petals enough that you can shake them off into a bowl.
Dandelions have a mineral or peppery taste that works well in savory cooked foods.
If using them raw or in sweet dishes, use this alternative method: hold the blossom in one hand by the yellow tips, and use a scissor to cut off the base of the plant entirely. You’ll have fewer petals to work with, but no bitter flavors in the mix.
Simple Uses for Dandelion petals
– Bake into vegetable quiches to add color and bite
– Mix them into muffins or cookies
– Use as a garnish for asparagus, instead of cooked egg yolks
Recipe: Dandelion Wine
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