Harvesting Wild Violets in Springtime!
Wild violets are one of the first sweet smelling flowers that pop up in the late winter, early spring time. They are, for me, a kind of "sign" that more sunshine is on it's way. Most species are found in temperate zones of the Northern Hemisphere, but are also found in tropical and subtropical climates around the world. 
You can eat the young leaves as a wild edible green. They are delicious in salads and add a peppery taste. The flowers add a splash of wild color to many superfood desserts and raw salads. Plus they taste sweet and good, kind of like they look! Once you smell this small, often purple, wild edible flower, you will never forget it. Too me, it smells like some kind of grape candy, but with out the artificial elements. HOW TO HARVEST:
Select a edible violets patch that is abundant in flower growth. Pinch off the flower at it's base, trying to get as little stem as possible. Fill your basket or bowl full and THEN don't forget to take in the aroma of your harvest.
It is an old herbal custom to use these wild violet flowers in honey. That is to say, you make a "violet honey" by allowing them to sit in your raw honey for a week or two. We made some recently and wanted to share the recipe that is basically a 4 step process. Violet Honey Making:
You can make any amount you like, just make sure it's about 1/4 to 1/2 the amount of violets to honey proportion. The violets often float to the top of the honey jar. You can scrap them off or I just leave them in, since they are edible and preserved in the honey. Wait a week or two and you can use your violet honey in recipes! Check out our wild edible plants page for more info on harvesting wild foods and wild fruits and nuts too!
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