Violets in Food and Drink

Violets in Food and Drink
Sweetviolets.com

VIOLET FLOWERS AND LEAVES ARE EDIBLE

Please wash them carefully before use .

Known in cooking chiefly for their looks and fragrance, violets have been used extensively as garnishes. However, their culinary value is greater than adding beauty and colour alone. Violet blossoms and leaves are high in Vitamin C. In fact, violet leaves are higher in Vitamin C than any other domestic green vegetable, and also contain Vitamin A.

Here is how to candy flowers.

By Jill Ann Williams © Sudden Elegance, Ltd. 1997-1999, all rights reserved (Special Gift Kits are available from the above)
Using either the basket of a salad spinner or colander, place blossoms in a container and rinse with cool water. Then place the container with blossoms in a bowl of cool water for 15 minutes. Drain water. Spin dry or wrap a tea towel around the colander and shake blossoms until dry
Spread a small layer of drying material in the assemblage box. Add flowers, more drying material, a second layer of flowers and more drying material. Close box and do not disturb for 24 hours.
After 24 hours, separate drying material from flowers using the plastic grid supplied with the assemblage kit. Dried blossoms stored in plastic bags or metal containers will keep for one year in a refrigerator or freezer.
To candy, hold blossom by quarter-inch stem and squeeze a bead of candying gel on center of flower. Spread gel with feather pastry brush. Place candied blossoms on plastic grid and allow to dry 15 to 30 minutes. Sprinkle with sugar if desired.

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