Violets make an attractive garnish for field greens and desserts.
Related to pansies and Johnny jump-ups, violets have a sweet, perfumed
flavor. Also called English violet, these sweetly scented flowers were first used in ancient
Rome, where they were common in celebratory cuisine. During the Victorian era they were
candied, and today they are used primarily in salads, fruit dishes, and desserts.
Varieties
Violets appear in a variety of colors, including blue, yellow, and
white.
Buying and storing tips
Violets can be found primarily in specialty markets. Look for fresh
blossoms with no signs of wilting or browning. Store them between paper towels loosely packed
in a plastic bag in the refrigerator.
Availability
Violets are available all year long.
Preparation, uses, and tips
Immerse blossoms in cool water to flush out any tiny insects, and dry
thoroughly in a salad spinner. Add to field greens, or use as a garnish for desserts.
Nutritional Highlights
Not available. Edible flowers have not been well-studied for their nutrient content.
Copyright © 2002 Healthnotes, Inc. All rights
reserved. www.healthnotes.com
Learn more about Healthnotes, the company.
Learn more about the authors of
Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires December 2003.
|
