Wild Violet Infused Vinegar

4/15/16   Wild Violet Infused Vinegar

If you need a distraction from tax crunch time, and you have wild violets in your backyard, this is a wonderful ten minute recipe! Wild Violet infused vinegar is easy to make (and it is beautiful!) All you need is a mason jar, violets, rice or white wine vinegar, and patience. When picking your flowers, only pluck the flower head, and pick from low traffic areas, (not right next to the road, or a polluted area). 

Violet leaves and flowers are loaded with minerals and vitamins, especially A and C. The leaves are tasty both raw and cooked, with a bland mucilaginous flavor. I like to add a handful to fresh salads for a vitamin boost. The flowers are sweet and tangy, and make a gorgeous garnish on salads and desserts. 

Medicinally, violet is a gentle but potent remedy. It is classified as an alterative (or "blood purifier"), which means it helps the body restore optimal functioning by aiding metabolic processes, especially the elimination of waste products. Violet stimulates the lymphatic glands, helping the body get rid of bacteria and other toxins. It is especially useful for swollen glands. Over time, violet can help clear stubborn problems like eczema, psoriasis, and acne. Taking Violet after a long winter is a wonderful way to get our bodies ready for a healthy and energetic spring. 

Violet also supports the immune system, helping to clear infections of all kinds. Soothing and cooling, it helps reduce fever and inflammation. It can be useful in treating sinus infections, bronchitis, sore throats and coughs. 

Violet leaves can even help to shrink tumors and cancers. They are most effective when taken both internally and used externally as a poultice. They are also helpful in clearing up other growths and lumps such as cysts, mastitis, and fibrocystic breasts.