Violets have been a blessing in my life over the last few weeks. I was given this jar of violet pouchong tea, from Fortnum & Mason. (See picture at top of post, too.) The aroma is subtle - and to me, the best part. Like with all floral teas (rose petal, etc.), it's a complex tea. The flavor isn't for everyone. I like it, but it's a tea I would not drink every day. Rather, I'd save it for violet season or other celebratory occasions.
Last Saturday, I taught a tea class and served mini-cupcakes. I topped some of them with violets, plucked that very morning from my lawn.
I didn't sugar the flowers, since I was serving them right away. If you'd like to find out how to sugar violets, see Sweetcakes' post on the topic.
And just moments ago, the DH (dear hubby) brought me a cup of mint tea (from fresh leaves in the garden) with violets floating in the brew. What a guy!