Elevate your culinary creations with candied violets

Springtime brings forth a kaleidoscope of vibrant flowers, and among them, violets reign with their delicate charm. But did you know that some violets are not only visually stunning but also edible?

Today, we unveil a delightful recipe for candied violets that will elevate your cheese platters and tea cakes to new heights, leaving your guests in awe.

According to Holly Moffitt, a respected naturopath and naturopathy lecturer at Endeavour College of Natural Health, this recipe not only adds a touch of elegance to your culinary endeavours but also introduces an array of health benefits.

Each colour of violet corresponds to a different antioxidant, granting your body a nourishing dose of natural goodness. With its visual appeal and hidden health treasures, candied violets are sure to captivate both your taste buds and your eyes.

This recipe goes beyond catering to specific dietary needs, as it is gluten-free, dairy-free, and nut-free, ensuring everyone can indulge in its delicate pleasures.

In just 10 minutes, you can transform 20 edible violet flowers (or as many as you desire) into delightful confections that will impress both family and friends.

Ingredients: 

20 edible violet flowers (or as many as you would like to make) 

1 egg white 

1 tablespoon icing sugar 

Method: 

1. Wash flowers and allow to partially dry on paper towel. 
2. With a pastry brush thoroughly paint each flower. You could use fingers if you don’t have a paint brush. 
3. Sit on a greaseproof tray and dust thoroughly with icing sugar. 
4. Leave for 24 hours in a cool, dry location away from children and pets. 
5. Store in an airtight container layered with greaseproof paper for up to 3 months. 

Learn more about nutrition and naturopathy at Endeavour College of Natural Health and in new short online courses at Endeavour Short Courses.