"The grass withers, the flower fades, but the word of our God will stand forever." – Isaiah 40:8
As the gray of winter melts into spring’s first blush, our Creator’s handiwork bursts forth in color and scent. One of our favorite first signs of the season? Violets. These delicate purple blossoms aren’t just lovely to look at—they’re edible, medicinal, and absolutely perfect for family foraging and fun!
Today, I want to share how our family enjoys foraging wild violets and turning them into beautiful, simple treats: violet lemonade and violet jelly. These activities aren’t just about gathering ingredients—they're about slowing down, noticing the goodness of God, and savoring sweet moments with our children.
Why Forage Violets with Kids?
Foraging is such a hands-on way to teach our children to appreciate the beauty and provision in creation. When we pause to notice even the tiniest flowers underfoot, we’re reminded that nothing God made is wasted or random. Violets are one of the safest, easiest plants to identify, making them perfect for little hands and curious eyes.
Look for:
- Heart-shaped leaves
- Five-petaled blossoms in shades of purple, blue, or white
- Flowers growing low to the ground in shady or partly sunny areas
Before you pick: Make sure the area is pesticide-free, and as always, teach children to never forage without adult guidance.
Benefits of Violets
God didn’t just make them pretty—violets are packed with Vitamin C and have gentle anti-inflammatory properties. Historically, they’ve been used in teas and syrups to soothe sore throats and coughs.
Violet Lemonade Recipe
This is one of the most magical drinks you’ll ever make—especially with children. Watch their eyes light up as the color changes right before them!
Ingredients:
- 1 cup fresh violet flowers (rinsed)
- 1 cup boiling waterJuice of 2–3 lemons
- 2–4 tablespoons honey or sugar (to taste)
- Cold water and icev
Instructions:
- Place violets in a heat-safe jar and pour boiling water over them. Let steep for several hours (or overnight). The water will turn a deep blue!
- Strain out flowers.
- In a pitcher, add lemon juice and sweetener to taste. Slowly pour in the violet infusion—and watch it turn a vibrant pink or purple.
- Add cold water and ice. Stir and serve with joy!
Violet Jelly Recipe
A pantry staple turned springtime delight.
You’ll need:
- 2 cups violet flowers
- 2 cups boiling water
- 1/4 cup lemon juice
- 2 Tablespoons gelatin (like this one)
- 4 cups sugar
Steps:
- Pour boiling water over violet petals in a jar.
- Steep 12–24 hours.Strain and pour the violet infusion into a saucepan. Add lemon juice (watch the color change again!).
- Add the gelatin and let it bloom.
- Add sugar all at once and return to a rolling boil for 1–2 minutes.
- Pour into sterilized jars, leaving 1/4 inch headspace.
- Process in a water bath for 5 minutes or refrigerate and use within 3 weeks.
