The NY Times published an article recently about using wild violets in foodstuffs
. My understanding was that the typical wild violet in the Midwest or Northeast (Viola sororia
) are not the same as the violets used in, for example, France.
Last night I picked lots of wild violets with the hope of making violet syrup. However, the result neither smells nor tastes anything like the lovely, light, springtime syrups with which I am familiar. What can you tell me about using Viola sororia or papilionacea in cooking? How can a novice tell the difference between "American" violets and the violets (Viola odorata) used by the French? Are Viola sororia or papilionacea the correct type to be used in syrup-making?
Sent by Lexy