Wild Violet Simple Syrup

The blossoms impart a delicate floral essence with hints of sweetness, perfect for infusing syrups, jellies, and teas. Crafting homemade violet simple syrup is a wonderful way to capture and preserve this fleeting taste of spring.

Foraging for Wild Violets

Foraging for wild violets to make syrup can be a delightful outdoor activity, but it requires a bit of care and attention. 

1. Choose the Right Location: Wild violets typically thrive in shaded, damp areas such as woodland edges, meadows, and along streams or rivers. Look for areas with healthy vegetation and minimal pollution. Avoid foraging near roadsides or areas that may have been treated with pesticides or herbicides.
2. Timing: Wild violets typically bloom in spring, usually from March to May, depending on your location and local climate. Aim to forage when the flowers are in full bloom, as this is when they'll have the most flavor and aroma.
3. Identify Wild Violets: Before you start picking, make sure you can positively identify wild violets to avoid accidentally harvesting a toxic plant. Wild violets have heart-shaped leaves with scalloped edges and delicate, five-petaled flowers that can be purple, blue, white, or yellow, depending on the species. Refer to field guides or reliable online resources to familiarize yourself with their appearance. Remember, if you have any doubt that you haven't identified the plant correctly, leave it be. 
4. Harvesting: Once you've found a patch of wild violets, gently pluck the flowers from the stems. Wild violets spread by rhizomes and seeds. Rhizomes are underground systems that grow horizontally, allowing the plant to spread and form new shoots along their length. Wild violets also produce small, capsule-like fruits containing tiny seeds. This ability to reproduce through multiple means allows these cuties to adapt and thrive in various environmental conditions. 
5. Be Mindful: While foraging, be mindful of the environment and the ecosystem you're interacting with. Only take what you need, and avoid overharvesting or damaging the plants or their habitat. Leave some flowers behind to ensure the plants can continue to reproduce and support local pollinators.
6. Wash Thoroughly: Once you've gathered your wild violets, give them a gentle rinse under cold water to remove any dirt, insects, or debris. Pat them dry with a clean towel before using them to make syrup or any other culinary creations.
7. Enjoy Responsibly: As with any wild plant, it's crucial to be absolutely certain of your identification before consuming. If you have any doubts, consult with an experienced forager, botanist, or reference guide. Additionally, be sure to forage in areas where harvesting is legal and obtain any necessary permits if required.

Wild Violet Syrup

• 1 cup wild violet flowers (lightly packed)
• 1 cup filtered water
• 1 cup sugar

1. Once you've harvested your flowers, you'll want to prepare them for your syrup. Make sure to remove any stems. Gently rinse the flowers under cold water to remove any dirt or debris. (You can remove the green, leaf-like, outermost layer of the flower if you'd like, but this is not necessary. However, I have noticed a sweeter syrup when I take the time to separate the flowers and use only the petals.) Once you've rinsed your flowers, lay them out on a towel.
2. Boil enough water to match the amount of flowers you have harvested. You'll need a 1:1 ratio.
3. Measure your violets, lightly packing them into a measuring cup. Then transfer them to a jar with a lid.
4. Once your water is boiling, measure out 1 cup of water (assuming you've used 1 cup of flowers) and pour the boiling water into the jar of flowers. Cover the container and let the violets seep like tea for at least 1-2 hours. I prefer to leave the flowers in this steep overnight, up to 24 hours. If opting for a longer steep, move the jar to the fridge once the water has cooled.
5. After the violets have steeped, strain the infused water into a small saucepan using a fine-mesh sieve or cheesecloth. Press gently to extract as much flavor and color as possible.
6. Add your sugar, keeping a 1:1 ratio of infused water and sugar. Slowly increase the heat and gently simmer the syrup on low heat until all the sugar has melted.
7. Transfer the syrup to a clean jar or bottle, let it cool, and then store it in your refrigerator for 2-4 weeks. The exact shelf life may vary. The syrup will be a deep blue hue. If you'd like, add a few drops of fresh lemon juice to magically shift the color to a violet hue.

My favorite way to use this syrup is to craft cocktails & mocktails! I've even put together a few recipes for you to try out the Wild Violet Gimlet, a Wild Violet Margarita, and a 0-proof Wild Violet Italian Soda. Give them a try and let me know what you think!