The pansy and johnny jump ups we grow ourselves and know they're organic are great for salads and other things - these aren't mine, but I have decorated cupcakes with them before. They are great in salads too :)
Anybody use them in cooking?
Dea, those are so beautiful. They are almost too beautiful to eat.....almost....
I use violets a good bit when they are in season, usually as a garnish as they are some trouble to pick for a main ingerdient, but i do use the leaves for most of the year. usually in salads or chopped in soups and omelets. The blue blossoms are esp nice added to the bowl in corn chowdwer, the flavor is great and the look is even better.
I use them in salads here just for a visual pick me up. I love the cupcakes!!!
Baa
Mar 31, 2006
We had some Violet Cream chocolates for the first time in years over Christmas although they weren't quite the quality that allowed a little crystalised flower on the top. They do make such a showy topping for cakes though don't they!
One of my best memories was a huge field of violets in Iowa and we made violet jelly. It was beautiful put in old blue Mason jars.
It was beautiful. Do you remember how it tasted?
How do you make violet jelly?
Anyone remember violet candy? I've tried to cook with them but had a most unsatisfatory experience.
I had both violet chocolates and rose chocolates when I was in the UK. Honestly - they tasted like chocolate-covered perfume. Ever get a little bit of perfume spray on your tongue? That's what they tasted like! I didn't like them at all.
I assume fresh violets and roses taste better. :)
so can you eat violas and pansies, both? And violets also?