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This is the description page for Sweet Violet (Viola odorata) and includes a description as well as an image, if available and a selection of recipes from this site that relates to the wild foodstuff: Sweet Violet.  Sweet Violet, Viola odorata is a flowering plant and a member of the Violaceae (violet) family which is native to Europe and Asia. They are small perennial plants that are typically found in moist and slightly shaded conditions such as hedgerows. They have heart-shaped leaves and symmetrical flowers with four upswept or fan-shaped petals, two each side, and one broad, lobed lower petal pointing downward. Unlike many of the other violet species Sweet Violet's leaves and flowers all originate in the basal rosette. The flowers usually appear in early February and last until the end of April and are either dark violet or white in colour. Sweet violet can be distinguished from Common Violet, Viola riviniana (also known as Dog Violet) as Sweet Vilet has scented flowers and Dog Violet's flowers are unscented. The sweet violet is one of the delights of the springtime hedgerow. The deep colour of these small flowers breaks the monotony of whites and yellows that predominate in springtime. This plant has been used for centuries and is one of the early treats of the culenary calendar. The flowers themselves are very flavoursome and can be used to brighten-up a salad. Traditionally the flowers have also been candied by preserving in sugar before bing used to decorate cakes and pastries. What is surprising, however, is the use of violet leaves. Though not particularly tasty themselves (they can, however, be used to bulk-up a salad) they exude a substance which thickens-up stews and borths. Thus adding a handful of violet leaves to a stock will make a much thicker sauce. They can also be used in pies and jams as an aid to setting. Recipes Utilizing Sweet Violet Violet Flower Sherbet |
Welcome to the Celtnet guide to wild foods. As this recipe site has grown it has become obvious that to allow people to replicate some of the more ancient recipes on this site (especially from the Ancient, Roman and Medieval periods) it is necessary to list modern alternatives but also to produce a guide so that the curious can find the original (often wild) ingredients for themselves. These pages are an attempt at bringing all these potentially useful and often forgotten wild foods together into one place.
It is a sad fact that we have lost much of the knowledge we once had of the seasonal wild foods that we have on our own doorstep and which are not only safe to eat but which are also very tasty and fresh. This section of the site grew from the work I've done on the ancient recipes section of this site. After all, for our ancestors before farming wild foods were the only foods available. This guide therefor represents images lists and recipes for various wild foods you can gather and what you can do with them. For the most part the list contains edible plants. But I am beginning to add a new section on edible wild mushrooms and this part of the site will be expanding to include many other plants and species very soon. If you would like to know how to cook with these wild foods, then as well as having links to individual recipes on these pages you can also visit my Wild Food Recipes pages for many more (over 1000 and growing) recipe ideas.
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A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.
The article focuses on the Chinese construction machinery sector, its rapid development and changes that have taken place due to the global economic crisis.
Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.
The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.
Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.
Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.
Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.
Fruit have been a crucial part of the human diet for half a million years and more. Here you will learn a little about why fruit are so important and why certain foods are called 'fruit'. You will also learn a little about superfoods, what they are and what the next superfoods will be.
Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.
The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.
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