What are the taste and aroma characteristics of violet flowers? Chemical composition, benefits and harms. Why you should control their use. How the favorite dish of Queen Elizabeth of Bavaria is eaten. Cooking recipes.
Contraindications and harm of violet flowers
But, despite such an extensive list of positive properties, the plant has negative traits. Violet flowers can be harmful to those who overdo it with the product. In this case, an allergic rash and nausea may occur. Also, you need to be careful with the product (even in small quantities) for pregnant women, allergy sufferers and babies. Violet flowers are strictly prohibited:
- Have large kidney and bladder stones. The diuretic effect is capable of provoking the movement of stones.
- Suffering from stones in the gallbladder. Here, the movement of stones can be caused by choleretic ability.
- Ulcers. Increased production of gastric juice can exacerbate the disease.
How violets are eaten
First of all, it is worth determining which violets are edible and which are not. All types of home flowers and garden Pansies can be used as food. But the beloved by many gardeners "Matiola" or, as it is also called, the night violet, is poisonous. Most often, this plant is added to desserts and drinks. In side dishes, snacks, meat or fish dishes, it usually only plays a decorative role.
Since violet flowers are eaten mostly ready-made, it is extremely difficult to find them in grocery stores. This is due to the fact that they are not stored at all, being separated from the plant. If you are lucky enough to meet this product on supermarket shelves, then most likely it will appear to you in dried form and will huddle on tea shelves. Most often it can be found in a pharmacy.
Violet flower recipes
The flowers of the beautiful viola have become one of the gastronomic features of enchanting Austria. There, for a lot of money, you will be offered a variety of exquisite sweet dishes based on a floral ingredient. But you can easily make one of the most popular Viennese treats yourself. There are a lot of recipes for candied violets. However, there is a classic version, which we invite you to get acquainted with.
For the preparation of this dish, violets of dark varieties, for example, purple, are best suited. Take a room violet and carefully cut fresh flowers from it, as close to the root as possible. You will need 50 g of the product. Use powdered or blended sugar for sugaring. You need 100 g. Next, separate the yolk from the white, dip each flower in the white and shake it off slightly. Place a layer of sugar on a plate, a layer of flowers on top, and then dust with sugar again using a sieve. Let stand for a couple of minutes, then shake off the remaining sugar. Put the flowers on a baking sheet on parchment and place in the oven at 60 ° C for 2-3 hours. The sugar crust should harden and become translucent, and the bright color and pattern of violets should appear through it. You can eat them yourself, or you can decorate any dish with them.
But do not dwell only on this dish. We invite you to get acquainted with other violet recipes. Very gentle and aromatic, it will complement the following desserts:
- Air cupcake … Start by making violet syrup. To do this, take 100 g of fresh violet flowers, rinse them well under running water, add 100 g of sugar, add 50 ml of water and cook over low heat, stirring constantly, for 5-10 minutes. Then turn it off, add 2 tablespoons of cognac or rum to it, cover and let it brew until it cools with the lid closed. Then strain. Grind 60 g almonds and 20 g icing sugar until flour. Add a pinch of vanilla. Separate 3 chicken yolks from the whites. Mix 100 g sugar with 150 g softened butter, violet syrup. Whisking with a mixer, gradually add the yolks one at a time. Without stopping whisking, add almond crumbs, 100 g flour, 20 g corn starch, bring to a homogeneous mass. Beat the egg whites separately and add them to the dough. Place it in a greased pan and bake for 35 minutes at 170 ° C. While the cupcake is baking, make a fondant for it. Take half the protein of one chicken egg, add a couple of drops of lemon juice and 3 tablespoons of powdered sugar, beat until firm. When the cake has cooled, spread the meringue over it and garnish with fresh violet flowers.
- Fruit panna cotta … There are a lot of variations on the theme of fruit and creamy jellies. But this recipe is incomparable with anything. It is thanks to the violet flowers. Pour the jelly in layers, allowing each new one to harden properly. Therefore, the business is long, but so tasty and aromatic that it is worth it. So let's start with the raspberry layer. For it, take a glass of fresh or frozen raspberries. If you take frozen ones, let them warm up. Then put the raspberries in a blender, add 2 tablespoons of sugar to it and puree well. Then rub the puree through a fine sieve to separate the seeds. Take gelatin or agar-agar (its amount depends on the manufacturer, pay attention to the proportions on the product packaging), dilute with water and heat over a fire without letting it boil. Pour it into raspberry puree, mix well, pour into molds, cool and send to the refrigerator until it solidifies - about 1.5-2 hours. Take 50 g of violet flowers, cut with a knife, send to 100 ml of boiling milk, add 2 tablespoons of sugar. Stir constantly and let it boil for a couple of minutes. Strain, add 100 ml of heavy cream to the liquid, heat, add the loose gelatin, cool a little and pour into raspberry jelly. Also let it freeze in the refrigerator. If cooking for kids, garnish with fresh raspberries and mint petals and serve. For adults, prepare another layer. For it, heat the gelatin and add it to 50 ml of sweet red wine, diluted with 50 ml of cherry or grape juice. Pour a thin layer over the creamy violet mousse, set and serve.
- Ice cream sauce … In a shallow saucepan, pour 200 ml of fresh grapefruit, 100 ml of water and add 100 g of sugar and 100 g of violet flowers. Bring to a boil, simmer for 5-7 minutes, stirring occasionally. Cool, strain, add strained juice of 3 lemons or 2 limes, cool. Arrange the balls with creamy ice cream on the bowls and pour generously with the sauce, garnish with fresh violet flowers.
Violet flower drink recipes
The flowers of the plant will be a great addition to many drinks - hot and cold, alcoholic and non-alcoholic.
The most popular violet flower drinks are as follows:
- Aromatic tea … To make violet tea, you will need 1 tablespoon of chopped fresh flowers or 1 teaspoon of dried violets. It is usually brewed with green tea. To do this, mix a portion of violets with a portion of tea leaves and pour boiling water over it. Let it brew for 5-7 minutes and consume it hot or chilled, with sugar, honey or without additives. Connoisseurs of tea note that pouring boiling water over it, it loses most of its useful components, but it is this method of preparation that makes it more aromatic. What to choose - benefit or taste - everyone decides for himself individually.
- Flower milk … This drink is a great alternative to the well-known and not loved by many milk for colds. Children of senior school age will be especially happy with him. White violets are more suitable here. They will give off flavor, but will not color the milk grayish. Take a tablespoon of chopped violet flowers, pour 1 cup of boiling milk, cover and let it brew for a couple of minutes. Strain, add honey, a pea-sized piece of butter and baking soda on the tip of a knife. Serve hot.
- Spring cocktail … To prepare the base, take 50 g of violet flowers, grind them and pour 50 ml of vodka. Pour into a glass container, cover tightly and leave for a day in a dark, not cold place. Add 50 ml of white vermouth, 100 ml of champagne and 200 ml of sparkling neutral mineral water (unsalted). Serve over ice.
Interesting facts about violet flowers
Many myths, legends and beliefs are associated with this flower. According to one of them, the violet is a charming nymph, turned into a flower by Zeus, to protect against Apollo. According to another myth, viols are the eyes of curious young men who spied on Aphrodite bathing in a grotto, punished for this by the same Zeus.
The violet has been one of the most popular culinary flowers for many years. Along with zucchini flowers, nasturtium, rose and lavender, viola is used not only in decorating dishes, but also as an ingredient in them.
But today this product is available to a wide range of buyers, and was once considered truly royal. It was violets that were a favorite delicacy of the Austrian Queen Elizabeth of Bavaria. This made the flower iconic in Austria, and today it is mercilessly exploited in the tourism industry.
There is a belief that the violet is the keeper of family happiness. Therefore, it is necessary to put a flower on the windowsill in the bedroom not only for beauty, but also to strengthen marital relations. And if you consider that her aroma is an aphrodisiac, then in order to warm them up.
White violets are considered ideal for children - they help them overcome fears and relieve nervous tension. Reds are fighting the bad habits of their owners. Purple ones enhance intelligence and impart wisdom. Watch a video about violet flowers:
If the positive psycho-emotional effect from the use of violets in the decor is only a theoretical question, then the positive effect on the body during culinary use is practical. So, to put the violet on the windowsill or not - you need to think about it, but you need to add it to the dessert without hesitation!
