Wild Violet Infused Vinegar

and lily of the valley

Dandelions, wild violets, and lily of the valley appear in my yard at about the same time each spring. The lily of the valley is the most welcome of the three as it makes a perfect bouquet for a kitchen or bedside table, and wakes up the entire house with its sweet scent. My brother originally planted the flowers while visiting us, near an outcropping of large rocks. If I recall correctly, he dug them up at an abandoned farmhouse in upstate New York before transplanting them here in New Jersey. I have the best luck with plants that do not come from a commercial nursery. My irises are from my grandmother’s garden and my creeping myrtle was pulled out of the ground on the side of the road where I live. Lily of the valley reproduces quickly by spreading rhizomes, so if you do plant them in your garden you run the risk of them taking over the other vegetation.

The small bell-shaped flowers have long symbolized love, motherhood, and purity. Charles IX of France gave bouquets out for good luck on May Day. They were a favorite flower of Queen Elizabeth and were part of her coronation bouquet in 1953. They were included in Kate Middleton’s bridal bouquet along with myrtle, sweet william, and hyacinth when she married Prince William. Last spring I attempted, without success, to infuse oil with the scent of the lily of the valley flowers. Now, I just try to fill the house with as many bouquets as possible as the scent is purported to drive away melancholy. When I did a search for famous paintings that include lily of the valley I only came across one by Marc Chagall that I don’t find very pretty or representative of the flower.

Lily of the valley is toxic and it is recommended that hands should be washed after picking the flower. As most people know the bitter leaves of the dandelion can be eaten, but I didn’t realize until recently that violet flowers can be tossed into a green salad or frozen in your ice cubes to add some color and a sight floral taste. Our lawn is covered in both dandelions and violets, ready to be consumed since we don’t use any pesticides. This past week I made wild violet-infused vinegar which was a fun and simple spring project. Look up a photo of wild violets to ensure that you have the correct plant, African violets are toxic.

Directions

Pick a large handful of violet flowers, wash them, and towel dry. Place them in the bottom of any jar with a lid. Heat enough white vinegar (it should be a good quality white vinegar such as Prosecco or Champagne) to cover the blossoms. The vinegar should be warm. Leave the jar in a dark place for 2-5 days. Use a strainer to separate the blossoms from the vinegar. The color is luscious, but I didn't notice a marked difference in the flavor. Let me know how it works if you give it a try. For now, I'll limit my use to salads and ice cubes.

Thank you for reading, liking, commenting, and sharing!

Vicki