Sweet Violets

Hi there, we are going to WING this one, hee hee…

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By the way I am one of the MOM G 1’s Nannys…

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Sweet violets,

sweeter than the roses

covered all over from head to toe

covered all over with sweet violets

Sweet Violets" is a folk song with humorously surprising lyrics.

The chorus is from the song "Sweet Violets" by Joseph Emmet, from his 1882 play

Fritz Among the Gypsies.

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Lyrics

It was recorded by Dinah Shore (1951), and also by the Sweet Violet Boys.

Lyrics

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Violet Flowers and Leaves are Edible

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VIOLET JELLY from Karen Garner

8 cups fresh violet blossoms*

/2 cups boiling water

1 pkg powdered pectin

1/2 cup fresh

4 cups sugar

Rinse and drain blossoms; place in a glass bowl

Pour boiling water over

them and let set 2 hours, stirring occasionally.

Strain and reserve

violet water, press with a spatula to extract all possible color.

Discard blossoms.

violet liquid; add water to equal 3 1/2

cups(color will be blue-green).

Stir in pectin and lemon juice(liquidwill turn a lovely violet color).

into a stainless steel pot andbring to a rolling boil. Add sugar and return to a

rolling boil

. Boil 1 minute.

Remove from heat; skim foam if any, and ladle into hot jars.

Process in boiling water bath 5 min.

Yield: 5 half-pints

may use pansy blossoms as well, be sure all blossoms are from plant

suntreated with pesticides or weed killers.

The leaves and flowers are gathered in the spring, in March and April.

Dry with care.

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CANDIED VIOLETS

2 oz. gum arabic

1 cup water

24 fresh violet blossoms

2 cups sugar

1/2 cup water

1 Tbs. white corn syrup

Red and blue food coloring

1/4 cup superfine sugar

1. In the top of the double boiler over boiling water, stir the gum arabic with 1 cup of water until dissolved.

Cool. With a fork, dip the violets into the mixture, coating all surfaces.

on waxed paper 2 hours.

2. In a small saucepan, bring 2 cups of sugar, the 1/2 cup water, and the corn syrup to a boil, and cook -but don't stir -until it reaches 234º on the candy thermometer.

Stir in enough drops of red and blue food coloring to produce a color similar to that of your violets.

Allow the syrup to cool to lukewarm.

3. Color the remaining sugar with red and blue to create violet.

Allow the sugar to dry on waxed papers: press out any lumps.

4. Dip each blossom in the cooled syrup, drain, place head down in the colored sugar.

Dust the blossoms with colored sugar.

Let dry overnight, or until hardened, then store in air-tight, moisture-free

container.

Use as a garnish on desserts.

Collecting and harvesting Sweet Violet Herb Salad 1 head of endive 1 tbsp finely chopped celery 1 tbsp finely chopped, tender fennel stalks (peeled if necessary) 1 tbsp chopped parsley 1 tbsp chopped chervil 2 olives, finely chopped salad dressing to taste petals of 30 sweet violets Separate the endive leaves and place in a salad bowl. Add the remaining salad ingredients, including the herbs, and gently mix well. Add the dressing and toss the salad. Sprinkle on the sweet violet petals. Serves 4.

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Video of Sweet Violets, showing clips from Doris Day Movies