Common Blue Violet (Viola sororia sororia) Recipes

Candied Violet Blossoms

 

Ingredients:

  • Violet flowers (fresh, rinsed, patted dry)

  • Egg white or simple syrup

  • Superfine sugar

Instructions:

  1. Lightly brush flowers with egg white/syrup.

  2. Sprinkle with sugar on both sides.

  3. Dry for 24–48 hours on parchment paper.

  4. Use to top cakes, cookies, or ice cream.

 

Violet & Dandelion Greens Sauté

 

Ingredients:

  • 1 cup violet leaves

  • 1 cup young dandelion leaves

  • Olive oil, garlic, lemon

Instructions:

  1. Sauté garlic in olive oil.

  2. Add greens and cook until wilted.

  3. Finish with a squeeze of lemon.

 

Violet Flower Ice Cubes

 

For drinks and aesthetic flair.

 

Instructions:

  1. Place rinsed flowers in ice cube trays.

  2. Fill halfway with water and freeze.

  3. Add more water and freeze again to center the flowers.

 

Violet Jelly

 

Delicate and tangy, great for toast or pastries.

 

Ingredients:

  • 2 cups fresh violet flowers

  • 2 cups boiling water

  • 1 tbsp lemon juice (for color)

  • 1 box pectin (low-sugar or regular)

  • 2 cups sugar

Instructions:

  1. Steep flowers in boiling water overnight.

  2. Strain, stir in lemon juice (watch the color shift!), then bring to a boil.

  3. Stir in pectin and sugar. Boil 1–2 minutes.

  4. Pour into jars and seal.

 

Violet Leaf Butter

 

Ingredients:

  • ½ cup soft butter

  • 2 tbsp chopped violet leaves

  • Optional: garlic, chives, or lemon zest

Instructions:

  1. Mix and shape into a log.

  2. Chill and slice to top meats, veggies, or toast.

 

Violet Leaf Pesto

 

Mild and grassy—pairs well with pasta or bread.

 

Ingredients:

  • 1 cup violet leaves

  • ¼ cup nuts (pine nuts, walnuts)

  • ¼ cup grated cheese

  • 1 garlic clove

  • ½ cup olive oil

  • Salt to taste

Instructions:

  1. Blend all ingredients until smooth.

  2. Store refrigerated and use within a few days.

 

Violet Leaf Smoothie

 

Ingredients:

  • ½ cup violet leaves

  • 1 banana

  • ½ cup berries

  • 1 cup almond milk or juice

  • 1 tbsp honey

Instructions:

  1. Blend all until smooth. Serve cold.

 

Violet Leaf Soup

 

Like spinach soup but more earthy.

 

Ingredients:

  • 2 cups violet leaves

  • 1 medium potato, cubed

  • 1 small onion

  • 2–3 cups broth

  • Salt, pepper, and cream to taste

Instructions:

  1. Sauté onion, add potato and broth, cook till soft.

  2. Add violet leaves and cook 3–5 minutes.

  3. Purée and finish with cream.

 

Violet Syrup

 

Ingredients:

  • 1 cup violet flowers

  • 1 cup boiling water

  • 1 cup sugar

  • Optional: ½ tsp lemon juice for pink hue

Instructions:

  1. Steep flowers in water overnight.

  2. Strain, mix with sugar and simmer until dissolved.

  3. Store in fridge; add to lemonades, cocktails, yogurt, or pancakes.