Spring violets, Viola odorata, are edible flowers with a color and fragrance that compliments fresh naval oranges when both are at their peak. Peel or cut away the orange rind, leaving as little pith as possible. Cut into 1/3” inch slices. Allow one orange per person and place on individual serving dishes. Drizzle with 1/2 tsp. mild honey. Garnish with spring violets or candied violets. This light dessert is the perfect conclusion to a winter meal. A few drops of orange liquor can be sprinkled over the oranges.
Some gardeners dislike wild violets in their yards but we enjoy the fragrance and appeal of wild violets. Their scent seems to come and go because our scent receptors become exhausted and must have a few minutes to revive before we can again enjoy this definitive fragrance.