Violet Season

I imagine it's an interesting experience to go for a walk with me this time of year. I'm flitting around, spying flowers and birds. And now that it's violet season, I'm gushing about these lovely little purple (and white) blossoms! I don't understand why anyone would want to kill these lovely things. Did you know that the flowers are edible? High in Vitamin C, too! The wonderful thing about violets is that they're still wild. Most of us don't plant them intentionally, yet they keep returning and gracing us with their loveliness.

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!