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Foraging Wild Violets + Recipe

Wild Violet Jelly

You can minimize or maximize this recipe. Just remember the golden rule *1 cup of Violets (packed down) to 1 cup Boiling H20*

Can I hear you say, ‘Springtime in my mouth’?! Because that is exactly what is about to happen. Violets are found March – June, based on your Zone. Feel free to apply this same recipe to Redbud, Elderflower, and Dandelion Jelly – my other favorite tea to jelly concoctions comprised of ‘weeds’.

*When gathering flowers, please do so in an area free of vehicle fumes (near the sides of roads) and pet waste. In addition, please make sure the green stem is not attached to the flowers and only the ‘flower head’ is foraged*


  • 2 Cups Wild Violets
  • 2 Cups Boiling H20
  • Juice 1 large Lemon, 2-3 small Lemons
  • Binding Agent - Agar Agar (Vegan) OR 4 tbs Pectin OR 1 pack of Pectin.
  • 3 cups Monk fruit Sugar (sugar free) OR 3 cups Sugar


  • Make your Wild Violet Tea – Pour Boiling H20 into the jar of flowers. Gently press the Violets. Cover the jar for 24 hours.
  • By the next day, your ‘tea’ will be Sapphire Blue. Strain your Violets through a colander, cheese cloth, or a strainer of sorts.

  • Combine Violet Tea, freshly squeezed Lemons, and binding agent. At this time, the mixture will turn Magenta.
  • Bring magenta Mixture to a Rolling Boil for 1-2 minutes. Next, add Sugar and bring to a Rolling Boil for 1-2 minutes. Turn the heat off and skim any bubbly film of the top of the jelly.
  • Pour Boiled mixture into sterilized containers but do not seal yet, allow the lid to sit on the top – until completely cooled. Jelly will last two weeks in the refrigerator and a year, if canned. *Fun fact: You can process the jars in a water bath to make shelf stable*

Who knew flowers could taste SO good?!

As you can see, I like to dress my Toast up! You can do this with naturally occurring herbs, known by many as ‘weeds’, in your own backyard. I like to think of them as welcome ‘ weeds’. This includes but is certainly NOT limited to, Dandelions, Purple Nettle, Elderflower, and more.

*ALWAYS ensure you make a positive identification of the plants in question before using for herbal or food purposes*

If unsure; utilize a Field Guide, download Plantfinder, or check with locals able to identify foraged materials. Never take more than 10% of a given plant, to ensure it will regenerate the following Season. And by all means, ask the Plant if you may take some of it… I do promise an answer will come, if only you quiet the mind and listen closely.


You may or may not be asking, why eat Wild Violets? Violets are LOADED with Vitamin C and A, along with other Vitamins and Minerals.  While all parts of the Violet plant are edible, it’s important to note that it’s also used Medicinally. Historically, Violet has been used as a Respiratory Herbs and to treat hacking cough. The common Blue Violet (Viola sororia, Violaceae) is native to most of central and eastern North America.

Herbal Actions:

  • Anti-inflammatory
  • Expectorant
  • Vulnerary (promotes wound healing for Eczema, Acne, Psoriasis)
  • Antitumor
  • Diuretic and Mild Laxative
  • Treats Colds, Sore Throats, Coughing, Bronchitis


Violets are most enjoyed as flowers in salads, mixed into pesto, and dressing sandwiches. The roots of Wild Violets can cause nausea and vomiting. And therefore, should not be consumed. Violets can be steamed or sauteed. If you’re feeling fancy, dress your cakes and desserts with them. Violets can be candied, made into simple syrup, or frozen into ice cubes.

My hope is for this early Spring welcome ‘weed‘ to become a part of your Spring Season, too!

Grace and Gratitude,

Elise Dixie Jane

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