The fragrance of violets is heavenly, and often it evokes fond memories. Since Victorian times, the tradition of violet tea has held an allure for those who like the finer things in life. It is a quintessential tea for afternoon tea parties and will bring out the essence of days gone by for everyone. If you love the fragrance of violet, the aroma will delight you as it fills your home upon making a cup or more of violet tea.
Select violets. If you grow your own, pick the violets after the dew has dried but before the sun's heat has had a chance to dry the essential oil of the violets (try mid-morning).
Clean violets gently. Shake off any dirt and insects. Place in a colander or tea strainer and gently wash the violets to remove any traces of dirt etc. Use absorbent paper to dry the violets after washing.
Choose whether you wish to make fresh violet tea immediately, or whether you want to make dried violet tea for later. Or maybe both! The flavor will be stronger in the dried version.
Make Fresh Violet Tea: Steep fresh violets directly to make tea. Add 2-3 teaspoons fresh violet flowers to 1 cup of boiling water. If making a teapot, add as many flowers as cups to be made. Allow to steep for five minutes, strain and serve.
Make Dried Violet Tea: Dry the flowers. Allow the flowers to dry for at least one week. See the wikiHow on how to dry herbs for the method to dry flowers. If you do not have access to your own violets, purchase dried, organic and unsprayed violets from a reputable store (such as a health food store). Store dried violet flowers in an opaque, airtight container. Make tea from the dried flowers. Add 1-2 teaspoons dried violets per cup of boiling water.
Garnish. In both recipes, garnish the tea with fresh violets for an extra special touch (as in photo below).
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