Sweet Vitriol

Cooking with Spring Wildflowers: Part 1

by Ether

I’ve mentioned that you can cook with weeds before, and many are familiar with including young dandelion greens in salads and braises. Since it’s dandelion (and violet) season here in the Ether Garden, I figured I’d share my favorite ways to enjoy the flavors of spring using these lovely spring blossoms and herbs.

Floral preserves and syrups were quite popular in days of yore, and are a wonderfully delicious way to enjoy a number of blooms. Violet syrup is a lovely treat drizzled over lemon infused waffles or mixed into your iced tea. The syrup (or jelly, if you prefer) is easily prepared by filling a quart jar with lightly packed violet blossoms. When picking make sure you are choosing violets which have not been sprayed with anything, and remove the stems before use (while the stems are edible, they can give the end product a bitter taste). I like to rinse my violets in a sieve under the sprinkler attachment of my sink before continuing. Fill the jar with boiling water, cover and allow to steep overnight. When finished steeping, line a sieve with cheesecloth and strain out the blossoms, reserving the liquid. At this point you will want to prepare* your canning jars, lids, and rings before proceeding with the rest of the recipe.

Measure your violet infusion, and add water enough to make two cups of liquid. Up to now your violet infusion is most likely a lovely shade of royal blue. Add two tablespoons fresh lemon juice and the liquid will turn a brilliant magenta color. In a large non-reactive pot combine the liquid and 3 ½ sugar and add ½ teaspoon butter or margarine to reduce foaming if you like. Bring to a full rolling boil on high heat. Now if you want syrup continue boiling for ten minutes. If you’re making jelly you’ll want to stir in one packet of liquid pectin (I tend to use Certo, but Ball makes some as well), return to a full rolling boil and continue boiling for exactly one minute, stirring all the while. For both syrup and jelly you will want to remove your pot from the heat, ladle your hot liquid into your prepared jars leaving ⅛ headspace. Seal your jars and process* in a boiling-water bath for five minutes, then remove and allow to cool upright and naturally.

This same recipe can be used to make herb jellies and syrups. You might try it with peppermint, lavender, or lemon verbena. Homemade treats like these are easy ways to enjoy the flavors of the seasons year-round, and make lovely gifts. I like to make the jewel toned violet jelly and can it up in little 4oz ‘quilted’ pattern jars to give as gifts throughout the year. Next up in this series will be baking with dandelion blossoms!

*For those of you new to or not familiar with home-canning, I recommend referencing a canning guide such as the Ball Blue Book or the USDA Principles of Home Canning Guide, which is conveniently available as a PDF.

Posted by Ether on May 1st, 2009 filed in Homegrown food, Wild EdiblesComment now »