Wild Violets
Winters at The Beekman Farm, while beautiful, can be long and harsh. Of course, it’s one of the reasons that we enter each summer growing season with such force.
But while we wait impatiently for the vegetables and the fruits to come into their own, we satisfy our need for nature by doing a little foraging (see our recipes for ramps and milkweed).
Amidst the crocus, tulips, and daffodils of Spring, one of the first spots of color on the farm are the wild violets that blanket the fields.
How to preserve the joyous memory of their arrival? By making wild violet vinegar to use throughout the summer.
Instructions:
First, harvest enough violets to fill a quart-size jar. (We find that lying on your belly on a picnic blanket in the field doing this is a fine way to spend an afternoon.)
Rinse your “crop” in cool water and remove the stems.
Loosely pack the blossoms in any jar you have handy that has a tight lid.
Pour the rice vinegar over the blossoms until the jar is full and then seal.
Allow to sit for 1-2 weeks. The vinegar will turn a beautiful purple color.
Placing the jar in the sun will enhance the peppery flavor.
It is ok to taste the vinegar periodically. The longer the blossoms sit, the stronger the flavor. Once ready to use, pour the vinegar through a filter to remove the blossoms and any other debris.
The blossoms you remove can be sprinkled over a salad.
Decant your vinegar into vinegar bottles or into a clean jar. If you wish to give a bottle as a gift, you can float a single violet and stem in the bottle.
A beautiful Spring hostess gift.
Chris – Mold can’t grow in vinegar, neither can anything else – it’s too acid. That’s why they recommend rinsing cutting boards with it to kill bacteria.
Do you have trouble growing chives too? It’s maddening that mine get punier (more puny?) each year, while my neighbor, right next door grew hers from a kid’s herb seed kit and they’re taking off like gangbusters. I’m ready to go buy one of those dopey kits for myself. I’ve been nursing my puny clump of chives for almost 30 years with disappointing success. They don’t even bloom any more. Grrrrrr!
LOL!
Hi, Carrie
Since this is a vinegar you run the risk of walking around smelling like a big pickle
Just wondering if anyone knows if this would be good as a scented body splash or body spritz.
Hi, Niki
You should post the recipe for your jelly so that we all can try it!
I have to admit this is one of the most relaxing and rewarding spring projects there is! Also, if you like canning, try making violet jelly, its fun and the mild flavor is a true treat to the eyes and taste buds. I like things on the sweet side so I spice it up with a bit of honey and white grape juice. Amazing. ^_^
What a wonderful idea I cant wait to try it.
Thank you for sharing this.
Linda
Sounds lovely! If I can find or get around to growing chives, I will try it.
The color really is stunning. You can certainly do it with lavender, but you get the same color using the blossoms from chives, and ANYONE can grow chives!
How gorgeous! That color is amazing.
I don’t think we have violets here. I wonder what would happen if you did this with other flowers, like lavender, nasturtiums or squash blossoms?
Wonderful idea, Jimmy! Thanks for sharing
Have you tried steeping them in a simple syrup. Then add a couple of teaspoons to some sparkling water. It’s a subtle, but beautiful spritzer.
Hi, Chris
The vinegar gets quite warm when sitting in the sun, and this prevents any sort of mold from growing. The color really is beautiful. You can get the same results (and an entirely different taste) by using the same process with chive blossoms.
What an absolutely beautiful use of rice vinegar! The colors are just outstanding. You didn’t find any issue of mold developing in the vinegar while it was steeping?