Early Blue Violet (Viola adunca)
The flowers of the Early Blue Violet range from blue to deep violet in colour, and appear during the early spring (May to June). These colourful blooms attract pollinators and are a common identifier of this perennial. The plant can be found in meadows, open woods, and thickets. Early Blue Violets blooms are often used to decorate and add colour to cakes and salads. However, they offer more value than just beauty - they are rich in both vitamin A and C!
Before foraging for the required ingredients, we recommend taking a look at our Sustainable Foraging Guide!
Culture Connection
ᒣᐦᑲᐧᑲᓇᐢᑯᐢ Mêhkwakanaskos
Violets have many different traditional uses - they were used to help with a variety of different ailments as well as to make simple dyes.
The Haudenosaunee (Iroquois) used violets for a variety of purposes. They used it as a poultice to apply to flesh wounds, an eye wash, a cure-all, and as a veterinary aid as well. They would also make a poultice of mashed violet roots to treat their horse’s boils.
The Niitsitapi (Blackfoot) used violet roots and leaves to treat sore and inflamed joints as well as pediatric asthma. They would also use violets as dye to turn their arrows blue. The Anishnaabe (Ojibway) made a decoction of the roots for bladder pain.
Ingredients
Early blue violets
Water
White granulated sugar
Lemon juice
Method
Put your violets in a glass jar or containers, and fill the container with boiling water. Let the flowers steep for 18-24 hours. The water will appear blue or greenish in colour at this stage.
Strain the flowers from the infused water and discard the flowers. Strain the water to ensure no debris remains.
Add equal parts violet water and sugar to a saucepan and heat until all sugar has dissolved.
Slowly add small amounts of lemon juice until the desired colour is reached, being careful not to add too much to overpower the delicate violet flavour.
Bring the mixture to a low boil, and turn the heat down to simmer for 2-3 minutes or until desired consistency is reached, stirring often.
Keep the syrup in a cool place or in the fridge for up to 3 months.
Add to your favourite cocktails and desserts.