These forest flowers are pretty enough to eat! Try these simple spring recipes featured in Traverse, Northern Michigan’s Magazine.
Using a 1-to-4 ratio, violet petals to champagne vinegar, place washed petals in the bottom of a jar. Pour champagne vinegar over them and cover tightly. Turn the jar upside down and back again several times to make sure the petals are fully immersed. In three or four days strain out the petals. Rebottle the vinegar. (Can be stored in a cool dry place for up to a year.)