Ever want to make homemade violet vinegar? Our violets are in full bloom here at the Cottage and fuller than ever. Wild violets have an amazing flavor so we pick as many as we can so that we can enjoy them all year long.
Pin for later!
This post contains affiliate links
Identifying Wild Violets
Wild violet is a native wildflower that tends to grow in wooded areas and along stream banks. Wild violets have heart-shaped leaves and large blue-violet flowers (they can sometimes be yellow or white also). Each flower grows on a leafless stem. Depending on the location, the wild violets bloom from early spring into the early summer months. Here in Tennessee we usually see them in mid-March.
Wild Violet flowers and leaves are edible. The leaves have high levels of vitamins A and C. Find out more about how to identify wild violets here.
Tips For Harvesting Wild Violets
- Harvest violet blossoms on a dry day, when it hasn’t rained.
- Only harvest clean blooms that haven’t dried out.
How To Make Violet Vinegar
What you will need:
- White vinegar
- Clean jar with a plastic lid (vinegar will corrode metal, so it’s really important to use plastic or add a layer between the vinegar and the metal)
- Wild violets
with a plastic lid (vinegar will corrode metal, so it’s really important to use plastic or add a layer between the vinegar and the metal)
Making Violet Vinegar
Pinch off any stems from the violets and fill a jar half full with clean violets.
Heat vinegar in a medium-size pan, until just simmering.
Pour the vinegar over the wild violets and cover with a lid. Store in a dark place for 24 hours to a week to let the violets infuse in the vinegar. The longer you let it infuse the darker it will be.
Strain out the blossoms and discard or compost and store in a glass jar or bottle.
How To Use Violet Vinegar
Wild violet vinegar can be used in vinaigrettes, a marinade for meats or vegetables, in baths to soothe your skin while adding anti-inflammatory properties (you can even add episome salt to help sore muscles at the same time).
You can use violet vinegar on wasp stings, sunburns, as a hair rinse (Violet Vinegar can help to relieve itchy scalps, fungal infections, assist in removing soap residue, and can help control dandruff. Just make sure you dilute with equal parts water before using it).
How To Make Violet Vinegar
Ingredients
- White vinegar
- Clean jar with a plastic lid (vinegar will corrode metal, so it's really important to use plastic or add a layer between the vinegar and the metal)
- Wild violets
Instructions
Pinch off any stems from the violets and fill a jar half full with clean violets.
Heat vinegar in a medium-size pan, until just simmering.
Pour the vinegar over the wild violets and cover with a lid. Store in a dark place for 24 hours to a week to let the violets infuse in the vinegar. The longer you let it infuse the darker it will be.
Strain out the blossoms and discard or compost and store in a glass jar or bottle.
Before you go, check these out!
- How To Make Wild Violet Syrup
- How To Make Apple Cider Vinegar In 6 Easy Steps
- How To Make Honeysuckle Syrup
- How To Make Butter
You are so inspiring in so many ways and I thank you.
I have been “foraging” in my pesticide-free backyard ,and I just recently discovered that Lilac flowers are edible.
I also have harvested quite a few violets to make violet vinegar. I was wondering if it is possible to freeze the lilacs and the violets so I will be able to use them later instead of all at once.Any advice would be much appreciated.
Dandelions are also blooming.
I enjoy your website, God bless,
Beth
Aww thank you! Yes you absolutely can freeze them, you can also dehydrate them. God bless!