FOOD  AND  DRINK

VIOLET FLOWERS AND LEAVES ARE EDIBLE

HOW TO PROPERLY PICK, WASH AND STORE
VIOLET BLOSSOMS AND LEAVES FOR CULINARY USE               contributed by Violet Society Member Jill Ann Williams

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1.   TAKE colander or basket from salad spinner to garden.

2.   PICK blossoms or leaves with ust 1/4" stem and place into container.

3.   BRING container into kitchen and run cool water from the faucet
      over blossoms or leaves while picking out dirt, twigs, etc.

4.   PLACE cool water into a bowl and set container with rinsed
      blossoms or leaves into bowl. Allow container to stay in bowl for
      15 minutes.

5.   REMOVE container from bowl and shake off excess water.  If using
      the basket or salad spinner, place basket with washed blossoms or
      leaves into salad spinner and spin dry.  If using a colander, wrap a
      terry cloth tea towel around it and shake off excess water.

6.   PLACE clean dry terry cloth tea towel on table.  Put washed
      blossoms or leaves on one end of towel.  Bring other end of towel
      over washed blossoms or leaves and pat dry.

7.   PLACE washed and dried off blossoms or leaves into plastic
      air tight containers or into zip-lock plastic bags and place into the
      refrigerator.  They will keep well refrigerated for several weeks.
      Check periodically for build-up of water on the inside of container
      and wipe dry if needed.

* * * * Do not wash and store blossoms and leaves all together.
          Wash and store blossoms or leaves in separate containers.

                                                            

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