Violets (viola odorata) not only have a magnificient purple color but also a delicate and subtle fragrance. They are used in perfumery and offer emollient and expectorant properties. A syrup, a liquor and sweets are made with violets. Baths based on violets decoction would give results on rheumatic pains. Toulouse in France and Parma in Italy are famous for their violets. The « viola odorata » is a perennial originating from Europe and today naturalized everywhere in North America. The flowers appear at the end of Winter or early Spring. There is also a white variety. The Impressionist painter Edouard Manet loved violets and painted them several times, namely in his « Bouquet de Violettes » in 1872 for his sister-in-law Berthe Morisot, another famous painter whose portrait with a bunch of violets is well-known. You can find violets close to forests edges or if you have a garden, they will grow indefinitely. If you like jams, why not try this violets jam recipe?
For one pot:
Water - violets petals: 10 oz (250 g) - Sugar: 1 lb 10 oz (750 g).
Crush the petals in a mortar. Prepare a syrup by pouring the sugar in a saucepan and covering with water, then heat. When little pearls appear on the surface, pour the violets petals. Let simmer very slowly for 20 minutes whilst continually stir. Add a few drops (5) of lemon juice so that the jam keeps a beautiful purple color, otherwise it will turn green.
