My mother and grandmothers are master gardeners, having a presence with plants that is humble while having a deep unassuming knowledge. I’ve been loving having my own garden the last two years and am so excited for it this year. We’ve even mapped it out and are trying new crops such as onions, potatoes, and spinach to add to the tomatoes, cucumbers, and squash we plan on having again. Feverfew and lavender are two new herbs I’m adding to the basil, sage, and cilantro in our patio pots. As I wait for seeds to sprout, I set my sights on the flowers of spring.
Foraging Violets
I’ve joked that the “next level” after caring for indoor plants and gardening is foraging. Although I grew up foraging wild raspberries and blackberries near my childhood home, foraging while living in the city seems more daunting somehow. Yet the violets this year could not be missed. They dotted lawns and grew between brick pavers. I pointed them out with a little gasp on our evening walks around the neighborhood. The crop called to me and on a sunny day, I started to pick them.
I picked the ones that popped up among my emerging hostas. It was really no more than a small handful. I was eager anyhow and thought I could make a syrup with a mere dozen. I removed the petals from the stem and soaked them, not too hopeful. But an hour later, after a jaunt to the post office, I collected more from a strip of grass between the sidewalk and the street. It wasn’t in someone’s yard, at least. With more than a small handful, I set out to soak the rest.
How to Make Wild Violet Syrup
This recipe yields a 1/4 cup of syrup, enough for a glass of lemonade or a couple martinis. This recipe can easily be doubled or tripled (or more!) if you manage to forage more violets then me!
Ingredients
- 1/4 cup of violet petals
- 1/2 cup of water
- 1/4 cup for soaking
- 1/4 cup for the syrup
- 1/4 cup of granulated sugar
Directions
- Pinch the violet stem off of the petals and place the petals in a ceramic or glass bowl.
- Bring water to a boil and pour the water over the petals, just enough to cover. Let them soak overnight or a full day.
- Place the soaked violets in a pan with the remaining water and sugar. Heat on low to medium until the sugar is fully dissolved, swirling occasionally. Once dissolved, warm for another 5 minutes.
- Strain into a container with a fine mess strainer. Let cool and then transfer into your vessel of choice.
Violet Vale Gin Martini
My writing friends and I have discovered or rediscovered our love for Anne of Green Gables, the beloved character and book series by L.M. Montgomery. I’m not sure Marilla would approve of using violets to make a drink! Don’t be like Anne and Diana with currant wine, please drink responsibly.
With the scant amount of syrup I was able to make, I thought of a fun cocktail! I was recently introduced to Revivalist gin and love their botanical liquor. The packaging of their original bottle has a hose knob as the cork (the attention to detail and design!). I used their summertide version which adds a citrusy kick to the earthy, sweet, and slightly heady wild violet syrup.
Ingredients
- 1.5 oz botanical gin
- 0.5 oz – 1 oz homemade violet syrup, depending on your preferred level of sweetness
- Splash of lemon juice
- Optional: violet for garnish
Directions
- Add the gin, wild violet syrup and a splash of lemon into a glass or cocktail shaker with ice. Mix with a spoon.
- Strain the drink into a coup glass. Top with a fresh violet. Cheers!
I hope you enjoy this first foray into foraging and seasonal recipes. You can, of course, subscribe below to get new blog posts like these straight to your inbox. I’ve moved my seasonal newsletter to Substack! If you’re looking for writing updates, thought pieces, and explorations on the craft, subscribe to Hayley’s Notions. Sustainable and slow living are huge parts of my life that I hope to continue to share that. Whole foods, gardening and preserving are extensions of the zero waste swaps I first shared on this blog almost 8 years ago. What would you like to see more of?
Happy spring-
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