Category Archives: Bushcraft

How to Forage for Fiddlehead Ferns

how to cook fiddlhead ferns

Fiddleheads are the unopened leaves of the ostrich fern. Young fiddlehead fronds are a favorite among foragers as they are delicious. Want to know how to identify and cook fiddleheads? We've got your back!

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Foraging Wild Violets for Food and Medicine

cooking with violets

Wild blue violets are one of the first flowers to grace your spring garden. While some consider them weeds, the beautiful deep blue flowers and heart-shaped leaves provide a wealth of benefits including culinary and medicinal applications.

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Wild Violet Recipes

Violets are a wonderful spring delight. The color can be steeped from the flowers by making a simple tea. When you soak the flowers in hot water, the water turns a dark blue color. Add an acid (like lemon juice) and it turns the most incredible violet pink. The change is so dramatic that violets served as litmus tests for early scientists. Take a look:

Making Violet Jam

violet jelly recipe

Violet Jelly

Making violet jelly is a very simple process. It doesn’t have a strong flavor, but the color is a great addition to scones or cookies.

What you need:

  • 3 Cups violet flowers
  • 2 1/2 cups boiling water
  • 2 tbsp lemon juice
  • 1 pack liquid pectin
  • 6 cups sugar

Place the violets in a bowl and pour the boiling water over them. Allow to steep until the water is a dark blue color.

violet tea

Strain the flowers out and add the lemon juice.

In the pot

Place this mixture on the stove in a pot and add the sugar. Bring to the boil and pour in the pectin. Cook at a rolling boil for 1 minute stirring constantly. Remove from heat and cool a little before pouring into jars.

Jars should be washed and clean before use. Place them in the oven at 400 degrees F for 10 minutes. Boil lids in water for 10 minutes to ensure all bacteria has been killed.

Violet Simple Syrup

  • 4 cups violet blossoms
  • 4 cups boiling water
  • 1 tbsp. lemon juice Omit if you want the syrup to be blue)
  • 4 cups sugar

Place the violet blossoms in a non-metal bowl and cover with boiling water. Leave to steep overnight. Drain the water off but don’t squeeze the flowers. Add lemon juice to the violet water until the desired color is achieved. Pour the water into a pot and bring to the boil. Add the sugar and stir until dissolved. Bottle and refrigerate until needed.