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  • Writer's pictureMj Pettengill

Amazing Violets: Simple Syrup Recipe

Updated: Apr 26

Marya of the Wood

Wild Violet
Wild Violet Mj Pettengill

I am always excited and inspired to see the arrival of wild violets. Here, in the fields of Marigold Moon, they are various shades of purple. There are a few white ones scattered here and there. Please, do not kill them. They are amongst many other first food sources for countless pollinators. Celebrate!


2 cups violet flowers (petals only), lightly packed

1 cup water

1 cup white granulated or organic raw sugar

  1. Remove any green stems from the violets and set aside.

  2. In a small, non-aluminum pot, bring filtered water to a boil.

  3. Turn off the heat and allow the water to sit for 5-10 minutes, cooling it to prevent the destruction of flowers.

  4. Add the violet blossoms to the water in the pot and stir.

  5. Let it sit for 24 hours. (I pour it into a large mason jar and cover it.) Keep out of sunlight and set in a cool spot.

  6. Using a fine-mesh sieve, strain the violet-infused water, gently pressing all remaining liquid from the violets.

  7. Using the same vessel—or if you used a mason jar, return to the pot—stir over very low heat; add sugar and stir until it dissolves. Be careful not to boil. Boiling will diminish the magnificent color and essence of the violets. (They are brave little flowers, withstanding harsh weather, but boiling water will destroy them.)

  8. Stir in 2-6 drops of lemon juice to attain a brighter and clear infusion. If you prefer a cooler hue, do not add lemon. Lemon also assists in preserving and adding vitamin C. Violets do, however, contain vitamins C and A.

  9. Store the syrup in the refrigerator for up to six months.

I often use this sweet infusion for crepes, pancakes, sweetening tea, or over ice cream, added to salads, and the flowers are great as edible cake decorations. Not only are violets edible, they are potent medicinal plants; all parts are used. ****************************************************************************************************** Medicinal Uses of Wild Violets

Violet syrup is known for easing the discomfort of sore throats and persistent dry coughs. Blend the (blossom) syrup with raw, unfiltered honey for long lasting relief. A decoction made from both the flower and leaf is an option for crafting a cough syrup with honey.

The properties of wild violets include antioxidant, antiseptic, anti-inflammatory, and a blood purifier. The cooling effect of violet petal tea may be applied topically for skin conditions such as eczema, dry skin, general skin irritation, itchy bug bites, and varicose veins.  Be wild! Be well! © Marya of the Wood


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