Oranges & Sweet Violets

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.

8 Responses

  1. That is so pretty :)

  2. Very pretty! Edible flowers add so much

  3. I never would have thought that “some gardeners don’t like violets in their yards”! Clearly, these gardeners don’t know what a valuable plant they have! When I first started gardening along my kitchen porch, Violet was the first to start popping her shiny green heart-shaped leaves up, and my very first ‘volunteer’ plant in my herb bed.
    I feel very honored that Violet feels at home in my garden and around my house. Besides being an edible flower and plant, Violet leaves are full of vitamin A, and vitamin C. Among her other healthful qualities, Violet is also a powerful ally for certain types of cancers. Those wanting references to this can find it in Susan Weed’s book Wise Woman Herbal Healing Wise.
    Gardeners! Please don’t dislike your Violets!

  4. What a nice inspiration! February where I live is still frosty and there’s still snow (considering we’re in USDA 5A territory, not too surprising!) But this reminded me that it would be interesting and fun to do some container or basket gardening featuring edible flowers – nasturtiums, violets, etc. And of course there are daylilies – which if you can keep the deer away are quite tasty as a saute or batter fried dish – I’m told.

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