Better Homes and Gardens
With their cheerful, whiskered faces and wide variety of colors, violets are some of the prettiest and earliest blooming plants in the garden. While many of the 500+ species are perennial, these rugged plants can also be treated as annual plants for early spring color. Because violets tolerate cold temperatures, they can be the first flowering plants placed outdoors in the garden or containers (good news for gardeners with spring fever). Violets are extremely easy to start from seed, too. Once violets are in the ground, they will be happy to reseed for years to come.
From: The Herb Society of America webpage.
Candied Violas, Violets, or Pansies
One large egg white, beaten until frothy
Two tablespoons confectioners’ sugar
- Beat the egg white until it is frothy all the way through.
- Sift the powdered or confectioner’s sugar in it.
- Pick up a violet flower by the stem. Dip the flower into the egg white, twirling it gently to coat the entire flower. Shake off excess egg white.
- Sift the powdered sugar over the flower.
- Place the violet on a paper towel.
- Repeat the egg and sugar steps with the rest of the violets.
- Transfer the sugared flowers on the paper towel, to a shelf in your refrigerator. Leave them, uncovered, in the refrigerator for 24 hours. As the flowers dry, the sugar will absorb, creating a glaze on the petals.
- The next day, take the paper towel with the candied flowers on it out of the refrigerator. Let it sit out at room temperature in a warm part of your home for another 24 hours.
- Snip off the stems and discard them.
- Transfer the candied violets to an airtight container and store at room temperature. Use within 2 months.
You can use dried violets as well.
*Recommend using flowers that have not been exposed to pesticides.