tastes like purple
Sunday, April 27th, 2014
Recipe: violet syrup (and soda)
There’s a slow-moving storm with its haunches resting squarely on Colorado right now. It doesn’t feel much like a spring storm, but more like the storms of winter – cold, very windy, and horizontal snow. I’m hoping some of it sticks in the high country because everything around my house seems to be in a rush to get to Kansas. Right before the snow and winds arrived, the weather was pleasantly sunny and I heard the first hummingbirds of the season zipping around in the yard. I knew this storm would keep Kaweah inside for most of the coming week, so I let her lounge about on the deck more than usual while it was nice out.
her blanket to keep the chill at bay and the grill (her favorite) nearby for company
Just over a week ago I was riding the trails on the flats with Wendy, dropping our bikes to check out asparagus sites and crawling about in the bushes so I could learn more edible plants. The plums were in bloom and the apple blossoms were just starting to bud. It was hot under the sun which Wendy and I both dislike, but the plants apparently love.
plum blossoms on a bluebird day
happy buzzy bee
At one point, we walked our bikes into a little shady corner of the woods where Wendy stopped and turned to me. “Okay, what do you smell?” she grinned. I took a deep breath and parsed the scents on the air. Lots of green and wood and… “Purple! I smell purple!” It’s what I had been wanting to forage since last year and Wendy promised this season that she would lead me to some. Her eyes lit up and then she gazed down where violets (Viola sp.) daintily dotted the leafy mats at our feet.
green and purple
we gathered a half cup in a few minutes
Now, when I say purple, I really mean that the scent of violets is like a sophisticated floral grape flavor. In fact, the smell of violets is so dreamy and soothing that just opening the container and breathing in the perfume is an addiction of which we are both guilty. Violets tend to bloom in spring. According to Wendy, our violet season is a few weeks into spring proper. There are white violets too. They won’t turn things purple, but they do have the flavor and scent of their purple brethren. If you want to forage violets, here are a few things to note:
1) AFRICAN VIOLETS ARE NOT THE SAME AS VIOLETS. AFRICAN VIOLETS ARE NOT EDIBLE. So just… don’t do that.
2) Make sure the violets you forage are in an area that is not sprayed with chemicals (pesticides, herbicides, whatnot). If you don’t know, then don’t pick.
3) Your best bet is to forage for violets on a sunny day after the violets have had time to open up in the morning under the sun. Mid to late morning is a good bet.
4) Pick the blossoms that are fully open as they have the best flavor and odor. Leave the closed buds to open later.
5) Place the violets in a hard-sided container with a lid. This prevents crushing the delicate flowers. They will keep in the refrigerator for up to 4 or 5 days, although using them right away is best.
all the pretty
and a white one for contrast
**Jump for more butter**
