wk16 ~ Violets ~ Herb of the Week

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Here is a lovely tutorial for violet jelly. Beautiful pictures.

www.prairielandherbs.com/violetjelly.htm

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Violet Sugar

Use to dust cakes or desserts or as an ingredient in sponges, souffles or other sweet dishes that will be enhanced by the flavour of the sugar.

1/2 cup violets
1/2 cup caster sugar/superfine sugar?

Wash the flowers and dry carefully. Pulverise flowers in a mortar, blender or food processor. Mix the flowers through the sugar. Spread onto a foil-lined oven tray. Dry in the oven at 50oC for about 1 hour or until dry. Store in airtight glass jars.

Makes 1 cup.

Adapted from Australian Quick n Easy Jams Pickles Mustards Vinegars Preserves & More.

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http://topazs_herbgarden.tripod.com/cul_violet.htm

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Violet Eye Cream Recipe


1/2 cup (125 ml) of fresh violet flowers

1/2 cup (125 ml) pf fresh violet leaves

1 1/4 cups (300 ml) of almond oil

1/2 cup (125 ml) of fresh horsetail

2 tablespoons (30 ml) of beeswax

10 drops of vitamin E oil

10 drops of chamomile essential oil --optional

To Make
1: Place the violet leaves and flowers on a towel and let them wilt overnight.
2: In a double boiler, steep the leaves, petals, and horsetail in oil over low heat for 5 hours.
3: Grate the beeswax or cut into small pieces.
4: Strain the plant material from the oil completely, and remove from the heat.
5: Quickly add the vitamin E oil and blue chamomile oils.
6: Melt the beeswax into the oil completely, them remove from the heat.
7: Quickly add the vitamin E and blue chamomile oils.
8: Pur into dainty 1/4-ounce (7-g) containers or jars.
9: Decorate with violet stickers.

This makes 30 1/4-ounce containers.

From: www.skincarecompany.net/violet-eye-cream-recipe.htm