Before you start spraying them or ripping them out and cursing them as weeds, think about this: violets are not only pretty, but like many wildflowers they are also edible flowers! Harvest them, make a gorgeous purple violet simple syrup, and whip up a sweet spring cocktail.
Violets contain a healthy dose of Vitamin C and purportedly help to promote restful sleep, ease headaches, and quiet coughs. The fresh flowers make beautiful dessert garnishes on top of cakes or cupcakes and a nutritious, as well as colorful, addition to salads.
1 cup fresh-picked violets, rinsed clean 1 cup boiling water 1 cup sugar (you can substitute honey or any sweetener of your choice) Club soda Vodka or gin (optional)
Pour the boiling water over your violets in a medium-sized bowl and let sit covered with plastic wrap overnight on the kitchen counter. The next morning, strain the liquid into a small saucepan, pressing down on the flowers with a rubber spatula to release all the liquid, and discard the violets. Add the sugar to your saucepan and bring it to a boil, whisking until the sugar dissolves. Remove from the heat and let cool completely. Pour your violet simple syrup into a sterilized mason jar and refrigerate until chilled.