Homemade Candied Violets Recipe (2024)

FAQs

How to make sugared violas? ›

Working with one violet flower at a time, hold the flower stem and paint a thin layer of egg white or aquafaba onto the front and back of the petals. Hold the flower over the dish of sugar and sprinkle sugar by the spoonful over the flower until it is fully coated in sugar.

Candied violet leaves, in particular, were a discovery for me because when fresh they taste of cucumber, and when candied they're closer to mimosa. If you candy roses or other large flowers, I recommend separating them into petals. And speaking of mimosa, it can be candied successfully too.

Drying violets is super easy! Wash them using the method above, and then lay them on a towel over a drying rack and set them in a dry place for 4-7 days. Once they are fully dry, place them in an airtight container, like these cute jelly jars, and store in a dark cupboard.

Using tweezers, dip the flower heads or petals first into the egg white and then into the sugar. Use a fine paintbrush to tease the sugar into any crinkles and hollows within the flower. Shake off any excess sugar before laying the flowers on a sheet of baking parchment.

Beginning foragers should only harvest the flowers of the violet. Leaves are edible but because the leaves are easily confused with other non-edible plants it is important to stick with the sure bet if you are unfamiliar with violets and their look-alikes.

Overview. Sweet violet is an herb. The root and parts that grow above the ground are used to make medicine. Sweet violet is used for stress, fatigue, insomnia, symptoms of menopause, depression, common cold, influenza, and many other conditions, but there is no good scientific evidence to support these uses.

Violets with yellow flowers, such as the round-leaf yellow violet, which grows in swamps (V. rotundifolia), are edible as well. Another tasty species is the swamp blue violet (Viola cucullata), easy to distinguish because its flower rises high above the basal leaves.

No one knows who cast the first violet in solid sugar, probably not the Visigoths. Candied violets seem to have made their appearance in the 1860's, when Toulouse first cultivated them commercially. In those days, most were grown in Lalande, a northern suburb.

A note about yellow violets:

Many foragers and herbalists avoid eating or using yellow violets, because they may contain a higher amounts of natural plant compounds (saponins) that makes them taste bitter, and which can upset your stomach.

Are sweet violets edible? ›

Sweet Violet is native to Europe. It has edible flowers and also a sweet, perfumed flavor.

Both violet flowers and leaves are edible. The roots must not be eaten as they are toxic. Using Sweet Violet Leaves: The leaves can be eaten just like any other green, best served fresh in salads or cooked like a green vegetable.

If well cared for, dried flowers can last on average between 2 – 3 years. It is best to keep dried flowers out of direct sunlight and avoid humid conditions.

Using fresh picked flowers, paint each flower individually with beaten egg white using the artist's paintbrush. When thoroughly coated, sprinkle with fine sugar and place on the wire rack to dry. Flowers are completely dry when stiff and brittle to the touch.

Use the paintbrush to gently coat the petals with egg white on both sides. Hold the coated flower with tweezers over the bowl of sugar then use a spoon or a sieve to dust each flower with sugar, front and back. Gently shake off any excess sugar. Place the flower on the lined rack or tray to dry.