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Violet Blossom Syrup
1/2 lb/225g of fresh violets
2 cups/500ml of water
2 cups/500ml of honey or white sugar
Enlist all the help you can to pick violet blossoms. Boil water; pour over the blossoms; cover. Let steep overnight in a non-metallic container. Strain out the flowers. Reserve the purple liquid. Alternate method for loners: pour 2 cups of boiling water over as
many violet blossoms as you can pick. Let sit overnight as described before. The next day, strain liquid, reheat and pour over the next violet harvest.
Do this daily until your liquid is pleasingly violaceous. (purple) Combine mauve liquid and honey. Simmer gently, stirring, for ten or fifteen minutes, until it seems like syrup. Fill clean jar/s. Cool. Keep well chilled to preserve.
"Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food."
Craig Claiborne
The Carrot family includes: anise, caraway, carrot, chervil, coriander, cumin, dill, fennel, parsley, celery, parsnip, and goutweed, as well as the poisonous species poison hemlock, water hemlock and fool's parsley, and ornamentals sea holly, masterwort and blue lace flower.
So called seeds derived from plants in the carrot family are not actually seeds at all, but rather complete fruits that are dried. These include anise, caraway, coriander, dill and fennel.
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