I make a syrup from one part of the aroma violet blossoms (the white and violet blossoms have the same qualities) – boil water and brown sugar until it becomes a thick sugar syrup, add a few handfuls of blossoms, boil for about 15-20 minutes until the blossoms discolor, add the juice of a lemon at the end. I pour into glass bottles after cooling. The syrup has a very nice violet color and aroma. It soothes coughs very well, and has a calming effect.
Another option for making the syrup is by cold water extract -the violets are poured with cold spring water for maximum 24 hours, then the extract is strained, brown sugar (honey can be added as well, as this method is cold and there is no heat treatment) and lemon juice. Pour into glass bottles and keep cool.
The flowers left after straining the syrup can be put in a glass jar to make vinegar with the addition of spring water. Apple slices can be added to guide the fermentation process in the right direction. Cover the jar with cheesecloth, leave it in a warm place and stir it every day with a wooden stirrer. After about a month, the flowers fall to the bottom. This is when the vinegar is strained, poured into glass bottles and left in a dark place tightly closed. This vinegar is a living product and its flavours will develop over time.
I put another part of the violets flowers in a jar with honey for enzyming. The amount of honey should predominate. Shake the jar periodically. The idea is to use the honey as a preservative and preserve the color and flavor of the violets.
I mixed a third part with sea salt (salt is also a preservative and preserves the color and flavor), dried and ground. The result was a wonderful aromatic salt.
Using a similar recipe, I made two more types of aromatic salt – with the blossoms of flowering plantains (the aroma is intoxicating) and with young chervil leaves (wild garlic), and a sprig of lemon thyme.